Hôtel de la Cité

 

Hôtel de la Cité
CITE MEDIEVALE
11000 CARCASSONNE
FRANCE
(+33)4 68 71 98 71
(+33)4 68 71 50 15
 
La Barbacane
CITE MEDIEVALE
11000 CARCASSONNE
FRANCE
(+33)4 68 71 98 71
(+33)4 68 71 50 15
 

La Barbacane Restaurant

Book a table

  • Barbacane Carcassonne

An exquisite dinner in the only Michelin-star restaurant in the medieval citadel.

The atmosphere in La Barbacane is one of charm and elegance – from its beautiful wood panelled interior and stained glass windows to the enchanting view.
La Barbacane offers a wide range of tempting dishes, created with imagination, flair and artistry. Executive Chef, Jérôme Ryon and Pastry Chef, Régis Chanel, put forth a sophisticated and skilful re-thinking of traditional French cuisine while using ingredients of the highest quality.

Library Bar

 

Tea time under the trees, or a romantic cocktail as dusk falls…

Romantically lit in the evenings, with a magical view of the nearby Count’s Castle, the Bar Lounge is ideal for enjoying light refreshments or after-dinner drinks.  Set in a shady corner of the hotel’s garden, with the citadel’s ramparts in the background, the stunning views make for the perfect end to your evening.

  • Cocktail Carcassonne
  • Bar Carcassonne
  • Cocktails carcassonne

 

 

Cocktail signature Rigolo Spritz by Gaëtan bartender

Only vermouth of Carcassonne,the rigolo is the result of the meeting of two cocktails lovers, Gaetan (Head bartender Hôtel de la Cité) an Jean-Marc (Artisan liqueur, Ets. Cabanel). It symbolizes the union of those two legendary houses and the link between past and present. Made with local wines, orange peel and deliccately scented with rosemary from the hotel garden. It is proposed to you as a «Spritz», our way…

Jérôme RYON Executive Chef

Born in a small village in La Bresse, a region renowned for breeding France’s finest poultry, Chef Jérôme recalls sitting in his grandmother’s kitchen as a young boy watching her prepare some of the regional dishes he was so fond of.

In 1998, Jérôme became Sous-Chef at Hôtel de la Cité, working as part of Chef Franck Putelat’s team.  He travelled extensively to promote the hotel and its French haute cuisine in Madeira, Washington, Tallinn, Riga, Tokyo, St. Petersburg, Moscow, St. Martin and in Rio de Janeiro.  His hard work was rewarded in 2006 when he was appointed Executive Chef. Jérôme has taken part in several top-level culinary competitions.  In December 2005, he won the prestigious “Pierre Taittinger International Culinary Award”

Pastry Chef Régis CHANEL

Growing up in a family of cooks, Régis Chanel could not see himself doing anything outside the kitchen.

He trained as a pastry cook and spent his early years working in the pastry department of such famous restaurants as Hotel Negresco and Alain Ducasse’s Hôtel de Paris in Monte Carlo. He was first appointed Pastry Chef at the age of 22, and has worked in Michelin-rated restaurants such as l’Hostellerie du Vallon de Valrugues and the Mas du Langoustier.

In 1996, he took on the post of Pastry Chef at the Hôtel de la Cité, while working on his Mastership exam, the Brevet de Maîtrise.  This degree, involving studies in personnel management, law and educational psychology, allows Régis to teach his favourite subject, confectionery.

 

Wine Steward Baptiste ROSS-BONNEAU

Our Wine Steward, Baptiste Ross-Bonneau, would be delighted to share his knowledge and enthusiasm for wines with you, and to advise you on pairings.

The grandson of wine producers, Baptiste Ross-Bonneau was born and grew up near Avignon. With such a background, one might have thought that his professional future was preordained, however Baptiste decided to study Spanish literature and language instead. During his literary studies, he discovered his true passion was indeed for wine. With encouragement from the mentor of his class, Antoine Petrus and also from Georges Gracia, former Head Wine Steward at the restaurant La Barbacane, Baptiste immersed himself in learning his craft. On receiving his professional sommelier’s diploma in 2013, Baptiste knew he made the right choice in making a profession out of his passion for wine.