Gilles GOUJON

Chef : 1 restaurant

Presentation

It's an anecdote that's both disturbing and so full of hope for young people setting up in business. Gilles Goujon remembers that, at the start of his career, he often made "zero on Tuesday, zero on Wednesday, zero on Thursday" and would throw away all his raw material on Thursday evening, obviously with a heavy heart. That was a long time ago, in the early 1990s, when he and his wife Marie-Christine had just taken over this bankrupt inn 40 km from Narbonne. Since then, he's racked up the toques, earned the title of MOF (in 1996), and his Auberge du Vieux Puits has never been empty, despite its isolated location in the Corbières.

Today, the man who wanted to become a chef by listening to Paul Bocuse's words on TV exerts an unquestionable influence on French gastronomy, and beyond. With Gilles Goujon, we could almost speak of a universal gastronomy, one that appeals to all, that establishes a common taste by giving the right directions (local, seasonal, flavors, pleasure). Yet this would be to diminish the creative appetite of this great humanist, who is today one of the true patrons of French gastronomy, one of the rare chefs that everyone listens to, a captain, a leader and a champion.Today, he's one of the true patrons of French gastronomy, one of the few chefs that everyone admires, a captain, a leader, with whom the whole world wants a seat at the table to taste his famous truffle-roasted egg or the latest creation of the year.

Biography & Awards

1962 naissance à Bourges, dans le Cher.

1992 s’établit à Fontjoncouse, dans l’Aude.

1996 Meilleur Ouvrier de France

2009 19/20 et 5 toques.

2016 reçoit le grade de chevalier de la Légion d’honneur.