Marie-Hélène Rigaudis-Calvet, Maîtresse de Maison.

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Doreen Underwood
6 years ago
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1 The sty Domaine d'auriac is above all a sty of a family passion shared by three generations, and with you, our faithful guests. All trough its life my father, Bernard Rigaudis had loved Languedoc as a Chef but also as a winegrower. Today all of us perpetuate this heritage. Marie-Hélène Rigaudis-Calvet, Maîtresse de Maison.

2 Balade en Terre Cathare Mise en bouche. Collioure Anchovies, autumn recipes. Our famous and classic, Cassoulet "Dieu le Fils". Cheeses from Languedoc and elsewhere, maturated by us. Iced local honey mousse. 70 Euros Accompanied with three glasses of selected wines, one with each course, to complement the food. 100 Euros

3 Le Menu du Domaine Mise en bouche. Cepe mushrooms carnaroli rice risotto, parmesan shavings, arugula, olive oil sauce. "Petit gris" snails fricassee, melt-in-the-mouth gnocchi, parsley sauce, sweet garlic croquettes. Poached egg of a well raised hen, velvety chestnut soup, Melanospum truffle coulis. Fillets of red mullet covered with wild prawn and squid crust, braised fennel heart, red mullet bones and red wine sauce. Line fished croaker cooked in foamy butter,ceviche of oyster flavoured with ginger, Hokkaido pumpkin, candied citrus pulp. Pan sautéed Aubrac beef fillet, millefeuille layering of swiss chard and uncinatum truffle, cepes mushrooms and onions, truffle sauce. Roasted wild wood pigeon, legs cromesquis, roasted liver toast, green gabage flavoured with juniper. Gourmandise. Cheeses from Languedoc and elsewhere, maturated by us. "Mont blanc", chesnut cream, pinneapple sauce flavoured with dark rum. Warm Grand-Marnier liqu Soufflé, iced Auriac Cocktail. Tangy trio: Granny Smith, kumquat and yuzu. 79 Euros

4 Grand Menu de Saison Semi-cooked duck foie gras flavoured with Muscat wine, apple and grappes, well buttered Parisian brioche. Spider crab served in its shell, root vegetables and cepe mushrooms, sea-scented sauce topped with Petrossian Royal caviar Petrossian. Pan sautéed scallops, salsify, lightly smoked royal-style lettuce, sparkling local wine creamy sauce. Medallions of venison, raviole with Jerusalem artichokes, autumn fruits, Penja white pepper sauce. Cheeses from Languedoc and elsewhere, maturated by us. Iced local honey mousse. Small warm Grand-Marnier liqu Soufflé, iced Auriac Cocktail. and Meringue half sphere filled with cacao sauce, "Kalapia" chocolate mousse, "Lacté Royal" chocolate petals. Mignardises. accompagné de cinq verres des grands vins d'occitanie, sélectionnés par notre Sommelier, servis au rythme des plats. 120 Euros 170 Euros

5 Les Premiers Plats Vegetarian dish: Cepe mushrooms carnaroli rice risotto, parmesan shavings, arugula, olive oil sauce. 36 Euros Poached egg of a well raised hen, velvety chestnut soup, Melanospum truffle coulis. 35 Euros Spider crab served in its shell, root vegetables and cepe mushrooms, émulsion iodée au caviar royal Petrossian. 38 Euros Semi-cooked duck foie gras flavoured with Muscat wine, apple and grappes, well buttered Parisian brioche. 40 Euros "Petit gris" snails fricassee, melt-in-the-mouth gnocchi, parsley sauce, sweet garlic croquette. 34 Euros A mon Père Collioure Anchovies, autumn recipes. 32 Euros

6 Poissons & Crustacés Fillets of red mullet covered with wild prawn and squid crust, braised fennel heart, red mullet bones and red wine sauce. 47 Euros Line fished croaker cooked in foamy butter, ceviche of oyster flavoured with ginger, Hokkaido pumpkin, candied citrus pulp. 47 Euros Pan sautéed scallops, salsify, lightly smoked royal-style lettuce, sparkling local wine creamy sauce. 49 Euros

7 Viandes & Gibiers Pan sautéed Aubrac beef fillet, millefeuille layering of swiss chard and uncinatum truffle, cepe mushrooms and onions, truffle sauce. 48 Euros Fillted breast of malard roasted on the bones, preserved leg and a warm escalope of foie gras, local lentils. 48 Euros Roasted wild wood pigeon, legs cromesquis, roasted liver toast, green gabage flavoured with juniper. 45 Euros Medallions of venison, raviole with Jerusalem artichokes, autumn fruits, Penja white pepper sauce. 47 Euros A mon Père Hare à la Royale, potato whip well buttered. 51 Euros Our famous and classic Cassoulet Dieu le Fils 35 Euros

8 Fromages & Desserts Cheeses from Languedoc and elsewhere, maturated by us. Tangy trio: Granny Smith, kumquat and yuzu. Meringue half sphere filled with cacao sauce, "Kalapia" chocolate mousse, "Lacté Royal" chocolate petals. "Mont blanc", chesnut cream, pinneapple sauce flavoured with dark rum. Belle Hélène pear. Warm Grand-Marnier liqu Soufflé, iced Auriac Cocktail. Selection of Domaine d'auriac desserts. 23 Euros

STARTER / MAIN DISH / CHEESE OR DESSERT 57.- STARTER / MAIN DISH /CHEESE AND DESSERT 65.- Appetizer.

GOURMET MENU STARTER / MAIN DISH / CHEESE OR DESSERT 57.- STARTER / MAIN DISH /CHEESE AND DESSERT 65.- Appetizer. The Trout Fillet from «Moulin du clos»: Like a cannelloni with cepe mushroom and melting