Doof & Kuàizi

Le Parc – Franck Putelat
80, Chemin des Anglais
11000 Carcassonne
France

Restaurant Logo

Dining Room

 

Butter and salt

Chef's selection of appetizers


Mise en bouche

Oyster, mushrrooms and puff croutons


Green asparagus and morels in aioli sauce

Foie gras macarons, turnips, sundried tomatoes, dark and white chocolate grissinis 

Edamame with sesame cream and bonito flake

 
Piemontaise - Frogs legs, potatoes, yuzu and truffle


Red mullet, tomatoes and Bellota ham:

Meuniere - Arctic char, vanilla butter, red wine sauce

  

Braised Veal and prawn with eggplants

Sweetbread and  artichokes with demi glace sauce

Beef filet served Bocuse Gold January 29, 2003

Cheeses selection

Cheese plate

Linzer Torte - Raspberries, hazelnut, cinnamon

Ile Flottante - Nyangbo chocolate, salty toffees, freeze coriander

 

Satin pineapple, lime, juniper berries sherbet

 

Vacherin of strawberries and seaweeds, vinegar ice cream

Mignardises