Comte Roger Carcassonne Menu Overview - Authentic French Cuisine in the Heart of Carcassonne France Dining Experience at 14 Rue Saint-Louis Carcassonne Occitanie Region Traditional and Contemporary Gastronomy with Regional Ingredients and Seasonal Flavors Delights From Starters to Desserts and Specialties Featuring Cassoulet and Foie Gras Highlights for Foodies and Travelers Seeking Regional Flavor and Refined Dining Atmosphere and Culinary Excellence in a Historic Setting.
Starters at Comte Roger Carcassonne
Begin your culinary journey with exquisite starters that blend freshness and regional charm. The Tartare de gambas marinées is a vibrant dish featuring marinated prawns accented with zesty lime, sweet kiwi and mango, complemented by a vegetal coulis and hearty Castelnaudary white beans—a true celebration of local produce and inventive pairing.
Mille feuille de foie gras mi-cuit
Main Courses to Savor
For main dishes, indulge in the sublime flavors of the Noix de Saint Jacques fraîches poêlées, where freshly seared scallops mingle with parmesan, mushrooms, shellfish, celery root, and a balsamic reduction, creating a delicate yet rich seafood masterpiece.
The Filet de bœuf de l'Aubrac is a carnivore’s dream, presenting tender beef filet from the Aubrac region, paired with herb-infused mashed potatoes, caramelized shallots, a rich daube jus, and a sautéed medley of mushrooms. This dish showcases the depth of regional flavors with elegant preparation.
Desserts to Delight
The desserts at Comte Roger showcase refined sweetness and regional character. The Parfait glacé muscat de St Jean de Minervois comes with a traditional Languedocienne oreillette, marrying chilled muscat parfait with a crisp, buttery pastry.
The Crème brulée réglisse offers an inventive twist with licorice flavor, paired with arabica ice cream and a crunchy Albigeois topping, perfect for those seeking a classic dessert with a contemporary edge.
Drinks and Specials
Complement your meal with a curated selection of French wines, regional specialties, and refreshing beverages. While the menu focuses on seasonal and local ingredients, the house specials often highlight Carcassonne’s culinary heritage, including the iconic cassoulet, celebrated for its rich, slow-cooked beans and meats.
- Starters Tartare de gambas marinées, Mille feuille de foie gras mi-cuit with accompaniments.
- Main Courses Noix de Saint Jacques fraîches poêlées, Filet de bœuf de l'Aubrac served with seasonal sides.
- Desserts Parfait glacé muscat de St Jean de Minervois with oreillette Languedocienne, Crème brulée réglisse with arabica ice cream.
