Groupe Franck PUTELAT

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

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cooking, MY IDENTITY

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 kitchen, I seek the pure essence of the product, its own nature, its identity to sublimate it. Without a slap in the face, a bit like a melody that should first be purified to the extreme, keep only a few notes, before being able to compose to reveal it again.

Mastering its scales and gestures perfectly is essential. The technique serves to balance all the elements. It is perfectly possible, provided 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 terroirs are made to cross, to leave, to find each other, it is the profound meaning of the paths of life, of my personal history. My temperament pushes me to experiment, beyond cultural blockages, this search for balance between products, stories, very different. Perhaps more than I myself can express it, my plates reflect an open mind conducive to encounters of 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, switching from foie gras toast to fish soup. There were still some toasts 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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