La Table de Franck Putelat
Carcassonne, France
⭐2 Stars
The Experience
From Michelin Guide
The fortified Cité Médiévale is part of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. In his place at the foot of the ramparts of the medieval town, this native of the Jura, who has made the Aude département his home, cooks the produce from his large (one hectare) vegetable garden, in line with his culinary concept of classic-fiction. This translates into a clever rendering of the old gourmet hits, which the chef revisits according to what inspires him on that day. Three examples that have become iconic are his parmentier with sea fig, cassoulet with pigeon supreme and pigeon leg sausage, and bouillabaisse with duck foie gras. Appetising visuals, flavour and finesse, to be savoured in a lively atmosphere, in the company of a very diverse clientele. Pastry chef Alexis Pocinho crafts a particularly balanced selection of sweets. There are seven rooms available for overnight guests.
Unique Things
From Visitor Experiences
Culinary Symphony with Live Cello Music
La Table de Franck Putelat offers unique themed gourmet interludes such as a six-part culinary journey inspired by music, where each dish corresponds to a musical note or tempo. These events are enhanced by live acoustic cello performances, creating a multisensory dining experience that blends gastronomy and music."Classic-Fiction" Culinary Concept with Local Terroir
Chef Franck Putelat practices a concept he calls "classic-fiction," which involves cleverly revisiting traditional gourmet dishes by reinterpreting them with inspiration from the day and local products, particularly from his own one-hectare vegetable garden. Signature dishes include innovative combinations like parmentier with sea fig, cassoulet with pigeon supreme and pigeon leg sausage, and bouillabaisse with duck foie gras.Setting that Combines Modernity and Medieval Heritage
The restaurant’s atmosphere contrasts contemporary design with evocative medieval elements, situated at the foot of Carcassonne’s fortified medieval city. It features a shaded terrace overlooking the vegetable garden, inviting guests to enjoy a peaceful setting that engages all five senses, blending history with modern culinary art.
Ingredient Stars
From Visitor Experiences
Here are the most honored or signature ingredients at the Michelin-starred restaurant La Table de Franck Putelat in Carcassonne, along with their significance and use in signature dishes:
Castelnaudary beans: These beans are used to bring texture and depth to dishes, often prepared with a contrast of crispy and soft elements, enhancing the complexity of the plate.
Dried tuna belly: This ingredient is featured prominently, sometimes overshadowing pork in dishes, showcasing the chef's focus on intense, refined flavors from the sea.
Foie gras: Used in innovative combinations such as with green crab broth, mussels, and saffron pistils, foie gras is central to creating rich, audacious dishes that highlight technical mastery and bold flavor pairings.
Oysters: Noted as a "guest star" in dishes like beef tartare with girolle pickles, oysters add a fresh, briny contrast and are celebrated for their quality and integration into signature plates.
Saffron pistils: Used to add aromatic depth and color, saffron pistils appear in refined preparations such as in bouillabaisse with foie gras and shellfish, contributing to the dish's elegance and complexity.
These ingredients reflect the restaurant's philosophy of highlighting the pure essence and identity of regional products, combining land and sea elements with seasonal inspiration to create a unique culinary experience.