Brasserie à 4 Temps

Brasserie à 4 Temps was created by chef Franck Putelat and has operated since 2016. It restores the grande brasserie tradition with an emphasis on authentic, generous cooking in a recently renovated, enlarged setting. The house is presented by Putelat, a decorated chef with two Michelin stars, the Meilleur Ouvrier de France title and the 2003 Bocuse d'Or silver medal, and the venue holds the national label "Destination d’Excellence" for welcome, gastronomy and local identity. The dining room pairs bistrot chairs with comfortable red velvet banquettes to create an authentic brasserie atmosphere. A newly added glass‑roofed dining room brings daylight and service runs continuously from breakfast through dinner. Cooking blends traditional brasserie classics with bistronomic techniques and seasonal sourcing. The carte is renewed each season and is organised around "menus canailles" with a recurring structure of four choices per section — four starters, four fish, four meat dishes and four desserts — plus shareable tapas. Michel Perron is Head Chef. Specialties include the Cassoulet of Carcassonne, tapas to share and four seasonal "incontournables", complemented by seasonal bistronomic menus and an extensive Languedoc and Roussillon wine selection.