Contemporary setting and inventive cuisine
At the gates of Carcassonne’s medieval city
In a friendly, contemporary atmosphere, the Restaurant La Vicomté and its attentive team can provide you with inventive cuisine made using fresh produce. The menu provides a choice of seasonal produce and a menu that mixes surprises and culinary trends, all created by our chef Cédric Laveau.
A native of Auxerre in the Yonne department, Cédric Laveau got his start as apprentice to the chef Pierre Liperi. Eggs en cocotte, Burgundy snails and Chablis wine are no longer secrets for him. At the end of his military service in Dijon, he left the region and moved to Carcassonne’s Restaurant l’Ecu d’Or, where he was second-in-command to Nadine Escande for a number of years. In 2005, he joined Jean-Pierre Lombard at the Hotel Mercure and succeeded him as chef in June 2008.
Today, Cédric excels in preparing buffets and cocktail dinners, notably for the annual presentation of the brochure of USC XV, Carcassonne’s rugby team. He also uses all his talent to prepare the menus at La Vicomté, whether they are the daily specials (shown on a chalkboard) or seasonal (the “Menu terroir”), combining flavour, quality and reasonable prices.