Auberge du Vieux Puits

11360 FONTJONCOUSE

19/20
Exceptional Restaurant

BOOK

7 PHOTOS

Chef Gilles Goujon

Cooking French | Gastronomic | specialty

Price Indicative price per person (excl. drinks)

260€ à 290€

Gault&Millau's review

19/20

Exceptional Restaurant How can you give one more charm to someone who already has all the decorations and honors? On the other hand, we won't deny ourselves renewed compliments, a sincere tribute to the man who carries a large corner of French gastronomy and brings it prestige, talent and that ineffable rarity: soul. Because that's what Gilles Goujon is all about. Heart, yes, as big as that, and he knows it better than anyone, but soul... That indescribable aura that distinguishes human beings, and which he carries around with the lightness of a butterfly, blending, depending on the observer's position, like a rainbow, generosity and truculence, fairy fingers and bubbling imagination, combining terroir and grand genre, "signature" dishes that reassure Instagrammers, like the famous truffle-roasted egg, and stunning inventions that seem familiar when you get close to them, like this enormous langoustine, in filo, with its oriental-style semolina. Goujon is grace and excellence, the ephemeral and the lasting, passion and reason. In this room where everything is order and discipline, everything is also fantasy and joy, thanks to the immense professionalism of a flawless team led by the imperial Vincent Labarsouque, delivering the essentials with the precision of a Swiss watchmaker: Mediterranean denti a la plancha, braised celery lettuce with wild mushrooms, watercress butter and bone jus, or pigeon supreme in a cherry "pain du cul" crust, beatillo tartlet with celery and lovage, leg in potato samosa. Come in spring, come in summer, come in autumn or winter: every season, Gilles le généreux has stories to tell, especially about game (remember a marvellous stag one November evening, among other treats). Finish with a little pastry nirvana featuring the latest creations, seasonal fruits, chocolate and soufflés, all made with the same masterful energy, and enjoy, in moderation, the immense cellar of Corbières, Minervois, Fitous, Catalan and Languedoc wines, all part of the festivities.