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 Friday March 22nd 2019.

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

Langoustines Bretonnes,
macédoine et consommé froid de têtes.

Filet de carrelet meunière, légumes printaniers
beurre de crémant à la verveine.

Framboises pepins et crème de citron,
croquant aux zestes d’agrumes.

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 55€

Les premiers plats

Poached organic egg on a Jerusalem artichokes cream, thin toast with smoked duck breast fillet.
32 Euros

Snails Raviolis , royal-style parsley, light garlic sauce with tapioca.
34 Euros

Scallops tartare marinated with citrus fruits, guacamole and baby vegetables, mango sauce.
47 Euros

Tortellini with king crab stuffing flavoured with ginger, cress soup, creamy milk foam.
45 Euros

A mon Père…

Collioure anchovies on tasting, winter recipes
33 Euros

 

Poissons & Crustacés

 

Fillets of red mullet, pan sautéed tiny purple artichokes
flavoured with marjoram,
meridional sauce with black olives.
47 Euros

Scallops, Civada pasta risotto,
chesnut froth.
49 Euros

Steamed lightly smoked sea bass, braised celeriac,
reduction of broth with nage réduite
au caviar Royal Pétrossian.
55 Euros

Vegetarian.

Fresh market vegetables cooked in a pot,
grated black truffle .
45 Euros

 

Viandes & Volailles

 

Oxtail and duck foie gras parmentier,
lightly whipped potato and black truffle purée,
red wine sauce.
46 Euros

Pan sautéed pigeon breast,
macaronis with artichokes and black truffle stuffing,
thigh and black truffle in a cabage leaf,
served in a flavoured broth.
53 Euros

Pan-sautéed thick medallion of veal from “Ségala”,
braised chicory in apple juice,
nuts and pine nuts.
48 Euros

A mon Père…

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

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

 

Fromages & Desserts

 

Cheeses from Occitanie and elsewhere,
maturated by ourselves
24 Euros

Rum baba with pineapple and mango,
coconut sauce.
23 Euros

Citrus fruits on tasting.
23 Euros

Chocolate in teardrop shape
filled with half-crystallized cherrys, cacao crumble.
23 Euros

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

Domaine desserts tasting.
24 Euros

 

Tasting of Winter Grand menu

130€

Tortellini with king crab stuffing flavoured with ginger,
cress soup, creamy milk foam.

Scallops, Civada pasta risotto,
chesnut froth.

Steamed lightly smoked sea bass, braised celeriac,
reduction of broth with nage réduite
au caviar Royal Pétrossian.

Pan sautéed pigeon breast,macaronis with artichokes
and black truffle stuffing,
thigh and black truffle in a cabage leaf,
served in a flavoured broth.

Cheeses from Occitanie and elsewhere,
maturated by ourselves

Warm Grand-Marnier liquor soufflé,
iced Auriac cocktail.

Chocolate in teardrop shape
filled with half-crystallized cherrys,
cacao crumble.

Mignardises.

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

Domaine Menu

85€

Mise en bouche
*
Collioure anchovies on tasting, winter recipes
or
Snails Raviolis , royal-style parsley,
light garlic sauce with tapioca.
or
Poached organic egg on a Jerusalem artichokes cream,
thin toast with smoked duck breast fillet.
*
Fillets of red mullet,
pan sautéed tiny purple artichokes flavoured with marjoram,
meridional sauce with black olives.
or
Oxtail and duck foie gras parmentier,
lightly whipped potato and black truffle purée,
red wine sauce.
or
Pan-sautéed thick medallion of veal from “Ségala”,
braised chicory in apple juice,
nuts and pine nuts.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere,
maturated by ourselves
or
Rum baba with pineapple and mango,
coconut sauce.
or
Citrus fruits on tasting.
or
Warm Grand-Marnier liquor soufflé,
iced Auriac cocktail.

 

or

Accompagnied with three glasses of selected wines, to complete each course
120€

Ride in Cathar Land

From 70€

Mise en bouche.
*
Collioure anchovies on tasting, winter recipes
*
Our Famous and classic
Cassoulet “Dieu le Fils”
*
Cheeses from Occitanie and elsewhere,
maturated by ourselves
or
Iced honey from our beehivese.

or
Accompagnied with three glasses of selected wines, to complete each course
100€

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