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Auberge du Vieux Puits
French
A three-Michelin-star restaurant so far into the Corbières hills that the village of Fontjoncouse basically exists because of it. Gilles Goujon and his sons run a kitchen where the point is the ingredient, not the chef's cleverness, which takes more confidence than the flashy alternative. Dishes are plated tableside, and Goujon often brings the produce out himself. The egg with black truffle and mushroom velouté is the one everyone talks about, and they're not wrong to.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Egg filled with black truffle
“If we had to mention just one dish, it would be the egg filled with black truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté – this is the superstar dish of the house, and rightly so!”
Michelin Guide -
Whole Menton lemon
“a whole Menton lemon with citrus and bergamot sorbet, kumquat, lemon thyme cream and crispy meringue”
The 50
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