Robert Rodriguez - Carcassonne

Good address. Original menu and change depending on the season.

Once the door is crossed, the decoration plunges you 100 years back. Attention to those who do not have the appetite, are delicious dishes! In the entrance my omelette with the bits and truffle was delicious but would have made a full meal in normal time. The duck thigh was as good as the dessert with probably the largest strawberry plate ever eaten with an ice ball to fall! . An address that made me travel, perhaps less large portions, would reduce the particularly salty addition. PS for at least 15 minutes to read the hallucinating card!!

A surrealist map of traditional products with flavors reinvented by a magician of taste. Robert lets us discover a cuisine full of flavor and delicacy made of subtle associations served in very generous dishes. The prize is at the height of the artist's talent. Unmissable restaurant in the southwest.

The meal we have just made will be one of my best culinary experiences. The last we did in Paris cost us almost 5 times more expensive and left me a less expensive memory! The kitchen is tasty and full of generosity from very muddy and authentic ingredients, as found only in the large tables. The chef has a lot of talent and his wife who serves in the room is of a discretion and a gentleness that participates fully in pleasure. The retro decor is full of charm, we have space, the music is discreet and complete the undeniably representative painting of the quality traditional French cuisine we have already nostalgia. Bravo!!!

Hello. You sound at the door and you are received as with friends, the welcome is warm, you pass next to the kitchen or the master officie, as with friends I tell you The interior is decorated as a small shop of embracing, simple, filled with memories, full of pleasure. Then it is the artifice fire of taste buds, there it is for you to dream, it is for you to treat yourself. Talking about it is already pleasure, living it is the pleasure of the senses It takes courage to leave this table, you'll see...