Franck Putelat, the two-starred chef, is reopening his Christmas chalet built in the garden of his Carcassonne restaurant for the winter… At Franck Putelat's Table!
In this cozy place, inspired by the mountains of his childhood, the Chef wanted to offer a small number of his guests an exclusive dinner based on gourmet dishes to share... an enchanted interlude in perspective.
The Chef's native Jura and his adopted Aude reunite At Franck Putelat's Table and are part of the menu's signature dishes... winter is the perfect season to allow guests to experience this great leap. The Chef, Meilleur Ouvrier de France and Bocuse d'Argent, invites them to take a seat. For an evening in the chalet built in the restaurant's garden... childhood memories resurface. In a total change of scenery, guests can enjoy an exceptional menu concocted with his team... dishes discoveries to share where we reach the peak of gluttony.
The atmosphere is cozy, the wood is omnipresent and the fireplace roars in the hearth... guaranteed change of sceneryThe Chief says: “ This chalet is more luxurious than the one I grew up in. But it still gives an idea of the atmosphere in which I grew up, with its old utensils, the hats, and the cross-country skis I recovered from my parents' attic. The chalet can accommodate 6 to 10 people and is accessible to groups, upon reservation. The shared menu must be chosen 72 hours in advance.
The reason for the imposed order is simple. The Chef and his team wanted to pull out all the stops. To live a taste experience, the proposals took several months to develop for convivial recipes of French gastronomy, requiring a huge amount of work in the kitchen, because these dishes are nowadays very rarely eaten in restaurants.
Aperitif begins around the fireplace with some incredible appetizers… Reblochon cromesquis, Morteau-Comté croque, Richelieu pâté en croûte (a nod to Franck Putelat's time at Georges Blanc) and snail croquettes, in parsley butter of course, but coated in breadcrumbs and fried.
The entrance leaves room for a choice of VGE (Valéry Giscard d'Estaing) soup, duck foie gras in brioche, Corbières wine sauce, or a luxurious celeriac remoulade served in vegetables cooked in salt, enriched with boneless frog legs and black truffle.
Dishes side, the vol au vent is adorned with sweetbreads, chicken quenelles, scallops and melanosporum (the queen of truffles). The Bresse chicken (at Patrice Ey in Toreilles – 66) is enhanced by poaching in a bladder, an accompaniment of black truffle and supreme sauce while the beef Wellington is adorned with mushroom duxelles and puff pastry. Watch out for your eyes and taste buds!
In the evening only, Franck Putelat invites customers to taste the koulibiac that won him the Bocuse d'Or in 2003... salmon coated in spinach and Marseillette rice, and a beurre blanc sauce. The surprise could come from a fish... turbot, sea bass, John Dory or sole (depending on what's available at the auction), stuffed with langoustine and picker mushrooms, in yellow wine. And why not the hare à la royale (which earned the Chef the title of Meilleur Ouvrier de France in 2019)... boned, stuffed, rolled, cooked at low temperature for 36 hours, which, once worked in this way, is eaten... with a spoon.
The cheese board is Chef's surprise... a fondue, but of... cancoillotte with black truffle and millimeter-perfect croutons.
As to desserts, the Chef offers everything in lightness, crêpes Suzette done according to the rules of the Art, or a Norwegian omelette with seasonal fruits (clementines from the beginning of December), or a Mont-Noir with chestnuts, whipped cream and chocolate.
For sommelier selection, the team at the restaurant A la Table de Franck Putelat has chosen a few Jura and Occitan winemakers to work on extremely sophisticated food and wine pairings. Coming from Franche-Comté, the famous Pontarlier from the Guy distillery is an aperitif with a typical fir tree flavor.
In an exceptional setting and an unparalleled menu... the show is in the room. Franck Putelat's chalet is above all about sharing. This is what the Chef says: " These meals are an opportunity for guests to experience a change of scenery, whether with family, friends, or as a team. My team and I also take the opportunity to showcase each dish, whether it's cut or finished on the table. We'll enjoy preparing these recipes, chosen and perfected together. " You absolutely have to experience these moments of delicious complicity!
In Summary
Opening on December 1st (until February 25th) Tuesday to Saturday (lunch and dinner).
Booking the 04 68 71 80 80.
Menu to share for lunch, 90 euros and for dinner, 145 euros (excluding drinks).
HOTEL LE PARC – FRANCK PUTELAT’S TABLE – 80 Chemin des Anglais – 11000 Carcassonne – contact@franckputelat.com - https://www.franckputelat.com/chalet/
André Tirlet
