You will receive a very friendly welcome and be served in style. One menu offers a large range of seasonal products and “A la carte” mixing surprises and gourmet dishes, all made by our Chef, Cédric LAVEAU.
A rich and varied wine list allows you to taste local wines and wines made elsewhere.
All our dishes are made from raw products processed on the premise.
Crédits photo : Gérard Cambon
Cédric Laveau was born in Auxerre, Yonne. He started working at Pierre LIPERI’s as an apprentice. The “Oeufs cocottes”, the“Escargots de Bourgogne” and Chablis wine have accompanied him for 2 years.
At the end of his military service, he decided to leave his native region to establish in Carcassonne with the potential of being the second Chef of Nadine ESCANDE at the ECU D’OR restaurant for a couple of years. In 2005, he joined Jean-Pierre LOMBARD at the VICOMTE restaurant of the hotel Mercure of Carcassonne and has been promoted as the Chef.
Cédric has mastered the art of making buffets and dinner cocktails, especially for the annual presentation of the USC XV brochure.
He’s also good at making menus for the VICOMTE restaurant, both “Today’s special” (Menu Ardoise) and seasonal (Menu Terroir), combining taste, quality and price.