L'escargot — Restaurant in Carcassonne

Finally got to try French foie gras and surprisingly, it's not as heavy as I imagined. As I read more and more reviews, I found that my initial judgment was indeed correct. Food reviews written by locals are really of no value for first-time visitors!

🥩French Foie Gras It's a cold appetizer, delicious on its own or spread on bread. It has a smooth texture and serves as a great appetizer. For non-French speaking diners, look for "Foie Gras" on the menu.

🥩French Escargot Also prepared with butter and parsley, and decent as usual. Snail meat is ready to eat. Slightly salty. It pairs perfectly with bread. A particularly tasty appetizer.

🥩Grilled Beef Skewers This is meat from a steak cut into small pieces and grilled on skewers. It's cooked to a nice medium, with a fine exterior and a pink interior that locks in the meat's juices. The tarragon mayonnaise adds an extra layer of flavor to the beef. Cutting the beef into smaller pieces makes it easier to chew.

🥩Grilled Baby Octopus 🦑 Grilled to perfection, the octopus itself is well-seasoned, and diners don't need extra sauce, although the meal comes with a special sauce.

🍮Dessert The chocolate brownie is as sweet as ever, one of the reasons for hair loss. Dessert of the day is better, not too sweet.

The English menu at this restaurant is quite clear and friendly to diners who don't eat pork, so diners don't need to worry about accidentally consuming pork. The service gal is especially warm and friendly, and they're the only ones among the more than a dozen French restaurants I've dined at who are willing to take the time to introduce their specialties to diners.

The only downside is that the soundproofing on the lower floor is not good, and the noise from moving tables and chairs upstairs can be quite annoying for diners with...

Just had a terrible dinner here. A total tourist trap! The quail was really tough and tasteless. I couldn't imagine a chef could cook quails like this unless they were really old and unfresh: being cooked a few times, refrozen and warmed up again. Or they were not quail at all. I always ordered quail when it was on the menu anywhere in the world. Never once this dry, tough and tastless. The sauce was also very sweet and the side vegetables tasteless. They put lots of water in the plate, why? Trying to soften the tough and dry meat? The 12 escargot were extremely tiny, hard, and completely shrank into hard tiny shells. How could that be? You couldn't possibly imagine escargots could be in such bad quality in a French town. They were so bad that I had to order an extra main course of grilled squid. At least it is chewable.

My husband's tuna tartar was fine, but his duck skewers were very very tough. Why did they give us the toughest meat? Because were not coming back anyway? Usually my husband would eat everything and would eat the tough meat I wouldn't. But even he said the pink duck was too tough. What was wrong with this restaurant? Does it mean they saw we were tourists and served us the oldest food in the fridge and worst meat they wouldn'tserve to the locals?

The two desserts were also bad too, which confirmed they had bad chefs. Horrible experience and heartless restaurant....

From the second Tomas answered the phone for our reservation, we understood that he was the positive energy of the place; sometimes one person just makes the whole difference and here it is like this: we knew we were in good hands!

This boutique restaurant has only a few in- and outdoor seats, so it’s good to reserve, the menu is fusion Spanish/French and the wine card a good regional selection at fair prices.

We were a couple for dinner that chose snails to start, a delicious tuna tartar with orange sauce and pickled red onion, veal skewer with potatoes, an very tasty blood sausage with pastry and apple, and for desert a Pain Perdue plus pineapple with lime sorbet, all with an excellent red Malapere, waters, bread and coffee...