Book a table
Book a stay
Discover our other establishments :
La Brasserie à 4 Temps
L'Hôtel Du Pont-Levis

My à la carte Menu and set menus, my story

My home is my passion, cooking is my expression

Our entire team is dedicated to making your visit an exceptional moment. Classic-Fiction, Emotion, Action Reaction... My selection of inventive and delicious set menus with varied choices and different approaches will match your desires of the moment.

Emotion
The definition of my passion
Mixed Salty Canapés to Share, served in the nest
**
Tartine of Castelnaudary beans with sage, Mozzarella, Uncinatum truffle, rocket
**
Roasted scallops, bottarga caviar
Marseillette rice cream with sea weed and "vin jaune"
**
Matured cheeses from the Region and abroad
**
Waiting for your desert... Basil...
**
My chocolate mousse... Guanaja, beetroot's pickles
**
Sweet delights


90 €
Book your table
Classic-Fiction
My training in another dimension
Mixed Salty Canapés to Share, served in the nest
**
Beef tartar-fries... Tarbouriech oyster N°2, beef fillet, puffed potato
**
Bouillabaisse... Duck foie gras, shellfish, green crab, saffron
**
Matelote... Monkfish fillet, dry sausage, leek, black Cardamon
**
Cassoulet... Young pigeon, Castelnaudary white beans
Cheeses... From the Region and abroad
**
Riz au lait... Rice vinegar, crispy, vanilla from Madagascar
**
Pavlova... 22nd November... MOF 2019
**
Sweet delights


150 €
Book your table
Action-Réaction
Little culinary actions awaiting your reaction
SMALL CULINARY ACTIONS WAITING FOR YOUR REACTIONS

Menu served for All the guests in 11 sequences
Last order Before 1.15 pm to the lunch

Last order Before 9.15 pm to the dinner
165 €
Book your table
New generation
For our young guests under 12 years old
I will compose a menu of your choice :

A starter, a fish or meat dish
(Garnishing of your choice)
~
A dessert accompanied by
A drink of your choice
38 €
Book your table
A La Carte Menu
To start off. ...
Tarbouriech oyster N°2, Charolais beef fillet
Monalisa puffed potato, shallot dressing

58 €

**

Bouillabaisse, shellfish and green crab
Duck foie gras from M. Mitteault
Gerard's saffron pistil

59 €

**

Tartine of Castelnaudary beans with sage
Mozzarella from The Corbières
Magnatum Pico truffle

70 €
Book your table
A La Carte Menu
... to follow up
Monkfish fillet with salt from Gruissan
Black Cardamon, leek and dry sausage powder from Izard

49 €

**

Roasted scallops, Sevruga caviar
Marseillette rice cream with seaweed and "vin jaune"

54€

**

Abalone cooked "à la nacre" with capers leaves
"Gaulois" wheat, finger lime

64 €

**

Young pigeon from M. Mexicots
Like a cassoulet, warm broth

65 €

**

Pork chop from Villardonnel, charcutière
Whelk parfumed with black garlic from Badens, iodized juice

51€

**

Roasted roe deer saddle, date juice
"A la Parisienne" gnocchi, smocked eel

62 €

**

Matured cheeses from the Region and abroad

27 €
Book your table
A La Carte Menu
My Pastry Chef Simon Pacary invites you to discover our creations
THE 22nd of NOVEMBER...Pavlova
MOF 2019

24 €

**

BOUCHON... "Rhum raisin" bouchon
Home infused rum, Malaga ice cream

23 €

**

FRENCH TOAST... Citrus fruits, iodine...
With your fingertips

24 €

**

RIZ AU LAIT... Vanilla from Madagascar
Rice vinegar Ice cream

22 €

**
ILLUSION...Tarbouriech oyster...
Passion fruit, yuzu, pineapple

25 €

**

MY CHOCOLATE MOUSSE...
Guanaja, beetroot's pickles

23 €
Book your table
To Do
At lunch only
Served Only for Lunch
(Except Bank Holiday)

Egg from Villeneuve Minervois' Farm
Poached, season's mushrooms, sponge cake

**

Pork chop from Villardonnel, charcutière
Whelk parfumed with black garlic from Badens, iodized juice

**

"Rhum raisin" bouchon, home infused rum
Malaga ice cream

**

Sweet delights

58 €
Book your table


Le Parc


80 Chemin des Anglais
11000 CARCASSONNE
+33 4 68 71 80 80
contact@franck-putelat.com


RESEAUX SOCIAUX

 
DESIGN : ADAPT-T.COM