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 From 23€
Tasting of Automn Grand menu 125€
Domaine Menu 80€
Ride in Cathar Land From 70€

The market menu

50€

Lunch on Wednesday January 2nd 2019.

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

Tourteau acidulé, lentilles vertes, sauce balsamique.

Parillade de poissons du jour, écrasée de Violine de Borée, méridionale aux lucques noires.

La crêpe soufflée au Grand Marnier.
comme une forêt noire.

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

From 23€

First Courses

Velvety chesnut soup topped with a poached organic egg, a melanosporum truffle coulis.
36 Euros

Warm scallops carpaccio with root vegetables, croque-oysters, Alverta Royal Petrossian caviar.
50 Euros

Crab in tanguy sauce, Lauragais green lentils flavoured with chervil, shellfish marinated in walnut oil.
47 Euros

Semi cooked duck foie gras, reinette apple clafoutis, grapes pulp in a reduction of Muscat wine, grilled multigrain bread.
42 Euros

To my Father…

Collioure Anchovies on tasting, autumn recipes.
33 Euros

Fish & Shellfish

Snacked Normandy scallops, fregola sarda risotto, Alba truffle.
58 Euros

Mediterranean bream in a citrus crust, squash, white butter sauce with candied lemon.
47 Euros

Fillets of red mullet with wild gambas and squid crust, local potatoes in a bouillabaisse broth.
49 Euros

Meat & Poultry

Roasted wood pigeon flambé with Cognac, legs cromesquis,
grilled liver on a toast, green gabage flavoured with juniper.
47 Euros

Mallard with wild pepper sauce,
rillettes of its leg with foie gras, braised salsify, quince flavoured with coffee.
47 Euros

Saddle of hare and “saupiquet sauce”,
“violine de Porée” potatoes tasting.
52 Euros

Pan sautéed Aubrac beef fillet, millefeuille of swiss chard and oxtail, cepes mushrooms and sweet onions, braised juice.
48 Euros

To my Father…

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

Cheeses & Desserts

Cheeses from Occitanie and elsewhere, maturated by us.
23 Euros

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

Caramelized “Sugar Bread” pineapple, meringue and lemon cream.
Chocolate shortbreab filled with opalys cream, topped with profiteroles, chocolate sauce.
23 Euros

Local apple tarte Tatin, Carcassonne amber beer ice cream.
23 Euros

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

Domaine desserts tasting.
24 Euros

Tasting of Automn Grand menu

125€

Semi cooked duck foie gras, reinette apple clafoutis, grapes pulp in a reduction of Muscat wine,
grilled multigrain bread.
*
Warm scallops carpaccio with root vegetables,
croque-oysters, Alverta Royal Petrossian caviar.
*
Fillets of red mullet with wild gambas and squid crust,
local potatoes in a bouillabaisse broth.
*
Mallard with wild pepper sauce,
rillettes of its leg with foie gras, braised salsify, quince flavoured with coffee.
*
Cheeses from Occitanie and elsewhere, maturated by us.
*
Honey iced parfait.
*
Small warm Grand-Marnier liquor soufflé, iced Auriac cocktail.
and
Chocolate in teardrop chape filled with half-crystallized cherrys, cacao crumble.
*
Mignardises.

or
With five glasses of selected wines, one with each course, to complement the food
175€

Domaine Menu

80€

Mise en bouche.
*
Velvety chesnut soup topped with a poached organic egg, a melanosporum truffle coulis.
or
Crab in tanguy sauce, Lauragais green lentils flavoured with chervil, shellfish marinated in walnut oil.
or
Collioure Anchovies on tasting, autmn recipes.
*
Mediterranean bream in a citrus crust, squash, white butter sauce with candied lemon.
or
Fillets of red mullet with wild gambas and squid crust,
local potatoes in a bouillabaisse broth.
or
Roasted wood pigeon flambé with Cognac, legs cromesquis,
grilled liver on a toast, green gabage flavoured with juniper.
or
Pan sautéed Aubrac beef fillet, millefeuille of swiss chard and oxtail,
cepes mushrooms and sweet onions, braised juice.
*
Gourmandise.
*
Cheeses from Occitanie and elsewhere, maturated by us.
or
Caramelized “Sugar Bread” pineapple, meringue and lemon cream.
or
Local apple tarte Tatin, Carcassonne amber beer ice cream.
or
Warm Grand-Marnier liquor soufflé, iced Auriac cocktail.

or

Accompagnied with three glasses of selected wines, to complete each course
115€

Ride in Cathar Land

From 70€

Mise en bouche.

Collioure Anchovies on tasting, autumn recipes.

Our famous and classic,
Cassoulet “Dieu le Fils”.

Cheeses from Occitanie and elsewhere,
maturated by us.
or
Local apple tarte Tatin, Carcassonne amber beer ice cream.

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