The fortified Cité Médiévale is part of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. In his place at the foot of the ramparts of the medieval town, this native of the Jura, who has made the Aude département his home, cooks the produce from his large (one hectare) vegetable garden, in line with his culinary concept of "classic-fiction". This translates into a clever rendering of the old gourmet hits, which the chef revisits according to what inspires him on that day. Three examples that have become iconic are his parmentier with sea fig, cassoulet with pigeon supreme and pigeon leg sausage, and bouillabaisse with duck foie gras. Appetising visuals, flavour and finesse, to be savoured in a lively atmosphere, in the company of a very diverse clientele. Pastry chef Alexis Pocinho crafts a particularly balanced selection of sweets. There are seven rooms available for overnight guests.