Axel GOUJON
Pastry Chef : 1 restaurant Axel Goujon, the youngest son of celebrated chef Gilles Goujon, is now one of the most gifted pastry chefs of his generation at L'Alter/Native in Béziers.When asked about the role of atavism in his career choices, Axel Goujon likes to recall that, until he was a teenager, this great OM fan hesitated between soccer and cooking. "In the end, I probably chose reason," explains the son of the great Gilles Goujon (19/20 at Le Vieux Puits in Fontjoncouse). But I opted for pastry-making, perhaps because, when I was 5 or 6 years old and spending hours in the kitchen, I preferred the calm that rei preferred the calm of the pastry shop to the hustle and bustle of the kitchen, where everyone was running around and I felt I was getting in the way. "
Training with the best
The young Axel Goujon entered the Montpellier hotel school, earned a bac pro, a complementary mention in chocolate-making, and went on to perfect his skills with some ofthe greatest - Patrick Roger, in Sceaux, in the Paris region. Patrick Roger, in Sceaux, at Bocuse, then with the famous Perpignan pastry chef Olivier Bajard - before joining the family fold in 2019, at the Auberge du Vieux Puits.
"For me, as for my brother Enzo, it's an opportunity to work in this environment that we know so well. I'm now in charge of the patisserie, and I alternate with our Béziers restaurant, L'Alter/Native, which we opened in 2022. My trademark? Although I love working with chocolate, my preference is undoubtedly for fruit, because there are so many ways of transforming it. I love working with them in their entirety, just as my father taught me." An enthusiasm and talent that Gault&Millau rewarded withthe Pâtissier Occitanie 2025trophy.
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