The restaurant
A perfect setting for appreciation
In the midst of greenery at the foot of the ramparts of the medieval citadel, Franck Putelat has imagined a place of graphic elegance, like a brilliant setting.
A balance of contrasts
Setting the stage for my cuisine
Faithful to its cuisine, to the astonishing blends and unexpected balances, the place reflects the matching of food, flavours, textures and spirits.
The flames dividing the space are proof of the control over fire and temperature, of nature expertly managed and reconstructed both on the plate as well as in the decor and the structure of its elements.
Authenticity and a sense of materials
My roots and my way
Once again, the choice of materials illustrates the Jura and mountain methods. Anchored in an obvious simplicity and the land of welcome at the end of the road: The Medieval City of Carcassonne and its medieval atmosphere.
My menu
My home is my passion, cooking is my expression
Only for lunch
from Tuesday to Friday
Depending on the seasons, a trip to the butcher, return of the auction and a bend in my vegetable garden, set out to conquer new senses.
My Classic Menu - Inspiration, in 3 courses, where my imagination is devoted to your palate.
Lunch or Dinner
To start salty appetizer around the nest
Tartare-Fries…
Tarbouriech oyster, Beef filet tartare, Puffed potatoe, Huitrima
Poivrade…
Monkfish cooked on the bone, Timut pepper, Shallot in Vinegar from Cyril Codina
À la cuiller…
Guinea fowl, red paw crayfish, Riz de Marseillette « cramé », Jus corsé
Fromages…
Fresh and matured cheeses from the region and abroad
Melba…
Strawberry from pur garden, Mature black olives , Refreshing strawberry emulsion
Mignardises et confiseries
Dinner
disponible au déjeuner le Samedi et Dimanche
To start salty appetizer around the nest
Parmentier…
Biju, potatoe from our garden, Shell, Glasswort, Oscietre caviar
Tartare-Fries…
Oyster from Jean-Christophe Giol, Beef filet from Fajac-en-Val, Shallot in vinegar from Cyril Codina, Monalisa puffed potato
Bouillabaisse…
Duck foie gras from Mitteault, Cranquette soup, Rouille, Safran pistil from my friend Gérard
En croûte de sel…
Langoustine, Bacon from Colonnata, Confit of lemon, Iodized juice
Argenteuil…
White asparagus, Onions from Lézignan, John dory
Cassoulet…
Pigeonneau from Mexicots in Lauragais, White bean from Castelnaudary, Morteau sausage
Fromages…
Fresh and matured cheeses from the region and abroad
Vinaigrette…
Vanilla from Madagascar, Crunchy chocolate from Valrhona, Lemon caviar and Olive oil
Mignardises et confiseries
Bouillabaisse…
Duck foie gras from Mitteault, Cranquette soup, Rouille, Safran pistil from my friend Gérard
I compose at your convenience a menu in three acts,
Accompanied by a drink
For our young guests under 15
40€
★★★★
Hôtel Le Parc
In elegance, style and comfort, embark on a journey to thrill your senses.
With the refined elegance of its seven guest rooms, the 4-star hotel Le Parc allows visitors to the Citadel of Carcassonne to live through an authentic journey. A unique experience, a parenthesis outside time, whisked away from everyday life only to give way to intense emotions – those that reveal an inventive and flavourful cuisine, in an exceptional place, serene and full of charm.
Hours
Tuesday - Saturday
Service 12:00am & 7:00pm
ADRESS
Hôtel LE PARC - La Table de Franck PUTELAT
80 chemin des Anglais - 11000 CARCASSONNE - France
Contact us
(+33)4 68 71 80 80
contact@franckputelat.com