Bernard Rigaudis Restaurant

Come and discover the Bernard Rigaudis restaurant just a step from the City of Carcassonne!

The dining room, furnished in fine fabrics, extends along terraces and onto the garden opposite the golf course. When the weather is fine, dinner is served in the gardens.

When winter comes, the heat of the big fireplace accompany the dinners of the guests.

Chef Philippe Deschamps offers traditional and regional cuisine, boasting delicious meats, seasonal game, line-caught fish and ancestral dishes. As for desserts, they are the creations of Jérôme Lauvand

which will whet your appetite with seasonal fruits, handmade chocolates and a selection of old recipes handed down from our grandmothers.

Bernard Rigaudis, founder of the Estate, had a passion for his region and land and had always proudly promoted the great wines of Languedoc Roussillon. Today, time has proven him wise and our sommelier will help you in discovering these wonderful wines.

The market menu 50€
La carte du domaine d'Auriac
Tasting of Winter Grand menu 130€
Domaine Menu 85€
Ride in Cathar Land From 70€

The market menu

50€

Lunch on Saturday 20th July 2019

Cocktail “Auriac” et les Lucques du “Domaine des Pères”
Vins sélectionnés par notre Sommelier
Café pur arabica.

Foie gras de canard mi-cuit,
clafoutis aux figues.

Quasi de veau du Ségala rôti au thym frais,
barigoule de petits violets.

Riz à l’impératrice,
abricots gratinés à l’amande.

The Market Menu is revised every day and is available for lunch from Tuesday to Saturday, excluding public holidays.

La carte du domaine d'Auriac

23€ to 58€

Les premiers plats

 
Tiny purple artichokes carpaccio,pork liver preserved,
arugula and macadamia nut.
35 Euros

 
Britany Lobster, light tomatoes sauce,
local mozzarella, basil granita.
55 Euros

 
Snails from Monsieur Pages farm, summer mushroom flavoured with summer truffle,
mild garlic kromesky fritter, Chardonnay wine sauce.
42 Euros

 
Half-cooked duck foie gras,
mulberries and fresh almonds, warm broche.
44 Euros

 

 

A mon Père…

 
Collioure anchovies on tasting, summer recipes.
35 Euros

 

Poissons & Crustacés

 
Tempura with puffed rice Dublin bay prawns, wok cooked vegetables,
soya butter and green lemon.
58 Euros

 
Mediterranean gilt-head bream,
chorizo flan, saffron sauce. 
52 Euros

 
Anglerfish tail steamed, algae condiment,
salmagundi of tiny vegetables, olive oil cream.
52 Euros

 
Végétal.

 
Tiny summer vegetables,
Local red rice, girolles and summer truffle.
45 Euros

 

Viandes & Volailles

 
Rostead pigeon breasts, grilled liver and foie gras on a toast,
girolles and local fresh almonds.
56 Euros

 
Crip lamb’s sweetbreads, roasted local melon seasoned with finger lime,
green onions sauce flavoured with tonka beans.
49 Euros

 
Fillet of Aubrac beef , multicolored courgettes,
flavoured with fresh herbs gnocchis, gravy.
53 Euros

 

A mon Père…

 
Deboned pig’s trotter an truffle in caul causing, mashed potatoes,
apple and grilled black pudding.
49 Euros

 
Our Famous and classic Cassoulet “Dieu le Fils”.
39 Euros

 

Fromages & Desserts

 
Cheeses from Occitanie and elsewhere, maturated by ourselves.
24 Euros

 
Half crispy and half spongy chocolate cake, dulcey cream,
caramel ice cream, passion fruit syrup.
23 Euros

 
Local peach refreshed in a verbena infusion,
almond biscuit flavoured with matcha tea, curant caramel.
23 Euros

 
Local red fruits selection, Timut pepper syrup, iced meringue and grapefruit.
23 Euros

 
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
23 Euros.

 
Dessert selection tasting.
24 Euros.

 

Tasting of Winter Grand menu

130€

King crab on radish thin petals, cucumber, peas and baby broad beans,
Royal Pétrossian caviar pinches, tanguy sauce.

Pan-sautéed escalopes of duck foie gras, candied rhubarb,
spicy wine syrup.

Snacked Dublin bay prawns, local red rice, 
its tongs accra flavoured with saffron .

Pigeon breasts , macaronis with artichokes stuffing,
braised legs , gravy flavoured cardamom.

Cheeses from Occitanie and elsewhere, maturated by ourselves

Small warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
and
Half crispy and half spongy chocolate cake, dulcey cream, caramel ice cream,
passion fruit syrup.

Mignardises.

or
With five glasses of selected wines, one with each course, to complement the food
180€

Domaine Menu

85€

Mise en bouche.
*
Tiny purple artichokes carpaccio,pork liver preserved, arugula and macadamia nut.
or
Collioure anchovies on tasting, summer recipes.
or
Snails from Monsieur Pages farm, summer mushroom flavoured with summer truffle,
mild garlic kromesky fritter, Chardonnay wine sauce.
*
Mediterranean gilt-head bream, chorizo flan, saffron sauce. 
or
Anglerfish tail steamed, algae condiment, salmagundi of tiny vegetables, olive oil cream.
or
Crip lamb’s sweetbreads, roasted local melon seasoned with finger lime,
green oinions sauce flavoured with tonka beans.
ou
Fillet of Aubrac beef, multicolored courgettes, flavoured with fresh herbs gnocchis,gravy.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves.
or
Local peach refreshed in a verbena infusion, almond biscuit flavoured with matcha tea, curant caramel.
or
Local red fruits selection, Timut pepper syrup, iced meringue and grapefruit.
ou
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.

 

or

Accompagnied with three glasses of selected wines, to complete each course
130€

Ride in Cathar Land

From 70€

Mise en bouche.
*
Collioure anchovies on tasting, summer recipes.
*
Our Famous and classic
Cassoulet “Dieu le Fils”.
*
Cheeses from Occitanie and elsewhere, maturated by ourselves.
or
Iced Nougat beehive, honey nectar flavoured with olive oil.

or
Accompagnied with three glasses of selected wines, to complete each course
110€

After dinner, diners can enjoy the cosy atmosphere of the lounges and enjoy a selection of digestives or take part in a game of French billiards, created in the old cellars of the Carolingian Abbey.

Bernard Rigaudis Restaurant