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.
Gaétan, le barman, nous a gâté et fait passer une excellente soirée au salon de la bibliothèque.”
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.
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…
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”
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.
I prefer wines to their emotional nature, their authenticity and I am listening to guests to surprise them and pleased them. I go regularly in the vineyards to meet those who make wonderful wines.
Grandson of vine growers, Baptiste-Ross-Bonneau was born and raised near Avignon. It is with Georges GRACIA, master sommelier, that he will learn the profession of sommelier at the Hotel de la Cité and will obtain a professional certificate of sommelier in June 2013 sponsored by Antoine Petrus.
The diversity of the wine list highlights the richness of the various French vineyards and more particularly the vineyards of the South of France, where the light is put on the old grape varieties and the work of the various vine growers of the region. This knowledge of Languedoc wines earned him successively win the Sud de France challenge of Sommellerie 2018 France and International.