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.
For Lunch or Dinner
To start salty appetizer around the nest...
Croquette…
Maitre Pagès snails from Argeliers, Mediterranean octopus, Garlic and Parsley
A la ficelle…
Poached scallops, Winkles, Beef cheek, Root from our garden, Forgotten "PATATE" juice, Autumnal truffle
Cassoulet…
Pigeon from Michèle's, White beans from Castelnaudary, Thigh sausage, Morteau, Country bacon, Hot juice, Dried tuna
Cheeses…
Matured from the Region and abroad
Riz au lait…
Caramelised mango with oyster leaves, Fresh turmeric, Rice milk cloud, Crunchy
Sweet Delights
For Dinner from Tuesday to Friday
Lunch and dinner from Saturday and Sunday
To start salty appetizer around the nest
Parmentier…
Mediterranean biju, Ratte potato, Glasswort, Cockles, Oscietre caviar
Tartare-Frite…
Oyster n°2 from Giols, Beef from Fajac-en-Val, Puffed potatoe
Bouillabaisse…
Duck foie gras from Mitteault, Cranquette consommé, Rouille, Safran pistil from my friend Gérard,
Ble-sotto…
Meunière abalone, Cucugnan grain, Old parmesan cheese, Roasted chicken skin, Well-seasoned juice
Citronnade…
Return fishing, Winkle, Virgin onion from Citou with smoked ham, Meyer lemon, Caviar lemon, Mikan lemon, Black lemon
En croûte…
Boned back of venison, Juniper berry, Smoked eel infused juice, Beetroot
Cheeses…
Matured from the Region and abroad
Givré…
Burn grapefruit, Gely, Mouss and powder
Tart-en-fumée…
Chocolate from the island of Guanaja, Coffee bean, Jacques' hay, Salt of Gruissan
Sweet Delights
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