Groupe Franck PUTELAT

80 Chemin des Anglais 11000 CARCASSONNE
Tel: +33 4 68 71 80 80



Franck Putelat himself describes his cuisine as «classic fiction»: he correctly diverts the great classics of gastronomy, takes the dishes to another era, tells his own story to make it a «fiction». He tends towards emotion, writes poetry, seeks to dialogue with his guests, offering them a real sensory and gustatory journey.

In my cooking, I look for the pure essence of the product, its own nature, its identity to sublimate it. Subtly, a bit like a melody that should first be refined to the extreme, keeping only a few notes, before composing it to be able to reveal it again.

Mastering its scales and gestures perfectly is essential. The technique serves to balance all the elements. It is perfectly possible, as long as you know and love them, to combine all the products, even the most different !

From the land to the sea, from the mountains to the plains, from the Jura to the Aude, all the lands are made to meet, leave each other, find each other, this is the deep meaning of the paths of life, of my personal history. My nature pushes me to experiment, beyond cultural blockages, to search for balance between very different products, stories. Perhaps more than I can express it by myself, my cooking reflects an open-mindedness propitious to encounters with contrasts. The most beautiful encounters.


Bocuse d’Argent
Opening of the restaurant La Table de Franck PUTELAT
1st Michelin star
2nd Michelin star
Opening of the hotel Le PARC
Opening of the Brasserie à 4 Temps by Franck PUTELAT
Hôtel Pont Levis by Franck PUTELAT
Opening of the Table du 2 by Franck PUTELAT
Title of Meilleur Ouvrier de France 🇫🇷
Launch of my book Ma cuisine classique-fiction
5th star for the hotel Le PARC ★★★★★
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Duck foie gras

A meeting between land and sea

The idea came up during a meal with friends, passing from foie gras toast to fish soup. There were still some toasts that I had to honor!
The association in the mouth has revealed itself. It was then necessary to refine with a green crab consommé (cranquette in the Mediterranean) and a crushed with the saffron pistils of Gérard, a passionate friend.

Another obvious thing for me: keep your taste buds curious, attentive, without any a priori.

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An obvious balance

The balance between iodine and blood, between land and sea. A balance of contrasts that reflects and ultimately marks my entire cuisine.
The story of this dish is unique, between a tasting session of Tarbouriech oysters and a simple brigade dish, the idea has imposed itself. A few days later, the recipe was born, from what would become one of my first signature dishes.

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My basic idea was to find a way to honor the Lauragais pigeon. And to rub myself against an emblematic dish of the Southwest: Cassoulet.
It was not easy to tackle. It is a dish that is rustic but that people love. I make the sausage with the pigeon thigh and the bean is worked in the siphon. To put a touch of resonance with my roots, I put Morteau chips instead of sausage.
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