L'Auberge du Vieux Puits, great gastronomy in a small village...best restaurant in the world

In Fontjoncouse, a small town in the Hautes Corbières, in the Aude, there are 3 stars for 146 inhabitants.

The three stars are those awarded since 2010 in the Michelin guide to the Auberge du Vieux Puits, taken over in 1992 by Gilles and Marie-Christine Goujon.

An establishment that represents a real economic engine for the canton of Durban.

 

Gilles Goujon

Gilles Goujon, 56 years old, learned the trade with the Rouquette brothers in Béziers, with Roger Vergé (the Moulin de Mougins), before setting up his own business.

Gilles Goujon and his fiancée had no money and could only take over a bankrupt restaurant.

The next step was the daily work to get a first star in 1997,... the second one in 2001.

The consecration comes in 2010 with 3 stars and the title of chef of the year. In 2015, he is ranked 9th in the top 10 best chefs in the world.

In 2017, he obtains 19.5 out of 20 at the Gault & Millau.

 

Let's go in and taste...

Once past the gate of Fontjoncouse's house, we discover the reception hall and soon a small lounge where the famous "old well" can be seen.

You can appreciate the water level, which varies according to the season, take the time for an aperitif and discover the restaurant room full of light, octopus chandeliers, white leaves on the walls, pieces of rough wood and large bouquets of flowers.

Waiters, maître d'hôtel and sommeliers occupy the space discreetly and with a pleasant good humour. Ties, bow ties, floral motifs or plain colours reign without any seemingly strict rules.

Everyone knows his or her score and knows how to take the time to talk here with a couple of customers, there to explain the components of a dish and thus continue the work of the cooks by magnifying their work.

When the weather in the Aude allows it, you should take advantage of the terrace with its original decoration. Twisted nails, sculptures of pigs, roosters or other animals, armchairs as if carved out of wooden barrels, massive tables made of trunks, the surprises are on all sides.

 

Latest news...

The Auberge du Vieux Puits, is the best restaurant in the world according to the 2020 ranking of the Tripadvisor website,

Tripadvisor is an Internet site that collects the appreciations of the customers, therefore it is not gastronomic specialists who give their judgements.

Gille Goujon and Marie Christine are obviously very happy.

It should be remembered that Gilles Goujon had already been ranked 9th on the list of the "Thousand Tables of Exception".

A worldwide prize list based on a compilation of some 200 international gastronomic guides and opinions from participating sites.

The top ten restaurants on "La Liste":
1. Restaurant de l'Hôtel de Ville, Crissier (Switzerland)
2. Per Se, New York (USA).
3. Kyo Aji, Tokyo (Japan).
4. Guy Savoy, Paris (France).
5. Schauenstein, Fürstenau (Switzerland).
6. El Celler de Can Roca, Girona (Spain).
7. Kyubei, Tokyo (Japan).
8. Maison Troisgros, Roanne (France).
9. Auberge du Vieux Puits, Fontjoncouse (France).
10. Joël Robuchon, Tokyo (Japan).

 

Auberge du Vieux Puits

5, Avenue St Victor

11360 Fontjoncouse

Tel: 04 68 44 07 37

 

reception@aubergeduvieuxpuits.fr

 

https://www.aubergeduvieuxpuits.fr/fr/

 

 

 

 

Translated with www.DeepL.com/Translator

(free version)

 


To go further....

Gilles Goujon à l'Auberge du Vieux Puits

Authentique, généreux, instinctif et créatif, Gilles Goujon est un chef trois étoiles qui joue sur son terroir, sur les saisons et toujours sur l'invention. Il excelle dans l'équilibre, la précision : le produit est la star de cette cuisine inspirée qui porte l'émotion gustative jusqu'à son summum. Dans cet ouvrage, il nous livre 50 de ses meilleures compositions, nous fait découvrir les produits de sa région, l'Aude, au cœur des Corbières, et, excellent pédagogue, nous dévoile ses techniques, ses astuces, pour choisir, préparer et déguster au mieux légumes, viandes, volailles, gibiers, poissons et fruits qui entrent dans ses recettes où il met en musique des produits simples mais vrais, comme lui : le chou, la tomate, les légumes de saison, le chevreau, les gibiers de saison, le cochon noir de Bigorre, les pigeons, la morue, l'olive picholine, les figues, etc.
Gilles Goujon à Fontjoncouse: ... quelque part en Corbières

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