A Christmas chalet for Franck Putelat. The two-starred chef Franck Putelat is reopening the chalet built in the garden of his Carcassonne restaurant for the winter. A cosy place, inspired by the mountains of his childhood, to offer his guests an exclusive dinner, in small groups, around gastronomic dishes to share. The promise of an enchanted interlude.

A Christmas chalet for Franck Putelat

At La Table de Franck Putelat (2*, Carcassonne), the crossroads between the chef’s original Jura region and his adopted Aude region are reflected in the menu’s signature. For this winter season, the Meilleur Ouvrier de France and Bocuse d’Argent chef has chosen to take his customers on a journey in a new way. He has invited them to spend an evening in his childhood hut, built in his garden. To give them a complete change of scenery, he concocted a special menu based on high-quality dishes to share. An original concept to spend a moment at the top of the gourmet’s game from December 1st.

Change of decor

“This booth is more luxurious than the one I used to go to when I was younger,” says Franck Putelat. But it still gives an idea of the atmosphere of where I grew up with these old cutlery, the hats and cross-country skis that I recovered from my parents’ attic. “Wood everywhere and the fire with this chimney which whistles and which helps to create a cordial environment. This Jura chalet can accommodate 6 to 10 people and can be used by groups on reservation. Invite these privileged people to choose their menu 72 hours (normal) in advance.

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Taste experience

If you order like this, it’s because Franck Putelat and his team are ready to put the little dishes in the big plates. Chef Putelat’s brigade will make suggestions. User-friendly recipes from the French gastronomic tradition. Thus, starting with an aperitif, gourmets gather around the fireplace to share appetizers: reblochon cromesquis, croque Morteau-Comté, Richelieu (a souvenir of Franck Putelat’s time at Georges Blanc’s) and snails in croquettes, of course, with parsleyed butter, but coated with breadcrumbs and fried.

For starters, gourmets can choose between a revisited VGE soup – a tribute to Monsieur Paul, spiced with Castelnaudary beans, duck foie gras in brioche with a Corbières red wine sauce, or a luxury remoulade celery, served in the vegetable cooked in salt and garnished with boneless frogs’ legs and black truffle…

As for the dishes, watch out for your eyes and taste buds!

The vol au vent shares the lunch and dinner menu. In family format, it is decorated with

sweetbreads, poultry quenelles… scallops and melanosporum. This is also the case for the poularde (raised in the manner of Bresse poultry by Patrice Ey in Toreilles – 66), sublimated by a poaching in a bladder and an accompaniment of black truffle and supreme sauce. The beef, Wellington, is wrapped in a mushroom duxelles and a puff pastry. A great classic, rare on the menus

In the evening only, customers can try the koulibiac that led Franck Putelat to the podium of the Bocuse d’Or in 2003: a salmon wrapped in spinach and rice from
Marseillette, accompanied by a beurre blanc sauce. Simple? On the face of it! They could also be surprised by a fish (turbot, bass,
Saint-pierre, sole?

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The arrival of the auction will decide) stuffed with langoustine and mushrooms from the pickers, with yellow wine. Finally, the hare, à la royale, will give a glimpse of Franck Putelat’s performance during his accession to the title of Meilleur Ouvrier de France, in 2019. Boned, stuffed, rolled, cooked at low temperature for 36 hours, the lagomorph thus worked is tasted… with a spoon. It’s not quite finished yet. By way of a cheese platter, the team at La Table de Franck Putelat has a surprise in store for the almost sustenance-filled table. A fondue! But of cancoillotte, with black truffles and croutons. Will there be any room left for dessert? The chef offers light crepes Suzette made according to the rules of the art. A Norwegian omelette with seasonal fruit (clementine in early December). Or a Mont-Noir, a reference to the nearby
summit, chestnuts, whipped cream and chocolate.

Sommelier selection

To accompany these exceptional dishes, the team at Franck Putelat’s Table has selected a handful of Jura and Occitan winegrowers

… and worked out the best food-wine combinations. In addition, they have brought in the famous Pontarlier from the Guy distillery in Franche-Comté, an aperitif that might remind you of pastis, were it not for its typical fir tree flavour.

The show is in the room

Exceptional setting, outstanding menu… But what counts the most, in Franck Putelat’s chalet, is sharing.
These meals are an opportunity for customers to experience a change of scenery with their families, friends or teams,” says Franck Putelat. My teams and I also take advantage of this to stage each dish,
cut or finished on the table. We’ll have a great time preparing these recipes, which we’ve chosen and perfected together. The promise of moments of gourmet complicity!

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Reservations at 04 68 71 80 80.
Menu to share for lunch, 90 €. For dinner, 145 € (excluding drinks).

HÔTEL LE PARC – LA TABLE DE FRANCK PUTELAT
80 Chemin des Anglais – 11000 Carcassonne

Discover the visuals

Dans le chalet<img width=”1024″ height=”682″ src=”image/svg+xml,%3Csvg%20xmlns%3D%22http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%22%20viewBox%3D%220%200%201024%20682%22%3E%3C%2Fsvg%3E” alt=”In the chalet” data-src=”https://www.jet-lag-trips.com/wp-content/uploads/2021/12/CHALET3-1024×682.jpg” />In the chalet Le chalet du chef PutelatLe chalet du chef PutelatChef Putelat’s chalet Un dessertUn dessertA dessert Un burgerUn burgerA burger CP : Stéphane de Bourgies CP : Stéphane de Bourgies Chef PUTELAT