In the village of the “very” pronounceable name Fontjoncouse lies a little auberge, Auberge du Vieux Puits (Inn of the old well). Here the owner/chef Gilles Goujon and his wife Marie-Christine has maintained 3 stars by the Michelin guide since 2010.
A little retracted from the coast and only 969 Km’s from Luxembourg. We have come a long way, our expectations are high but it starts well with a glass from Louis Roederer
 |
| 2008 Rosé, Louis Roederer |
 |
| Snacks arrive |
 |
| The Frog leg in center was delicious |
 |
| And we relocate to the dining room: (Seeing that we will visit Coume Del Mas in the morning, we practice) |
 |
| Bread made ground up by a local baker (Grow, Harvest, Mill flour and bake) |
 |
| Amuse Bouche |
 |
| 3 Butters: Beetroot, Sea (Oysters) and with espelette |
 |
| The famous L’æuf poule Carrus |
 |
| The egg cracked, showing egg and plenty, plenty of truffle |
 |
| One Beautiful Center piece for the room |
 |
| Rouget, Brandade a fantastic! bullinada and a lightned rouille on the spoon |
 |
| Vol au vent d’autan « contemporain » |
 |
| Huge selection of local and French cheeses and the very knowledgeable young woman seem to know all by name |
 |
| And the princess has a selection |
 |
| And we have a nice visit by Mr. Goujon, shaking his hair for the camera |
 |
| Wooden chocolate desert for the princess |
 |
| False lemon desert for me |
 |
| Opened Lemon |
 |
| Mint/basil for the coffee |
 |
| Rhubarb & Strawberry |
Everything was delicious, memorable especially the Truffled egg and the Rouget Boullionade.
Although the kitchen is very modern and using all possible cooking methodologies, the Princess indicated that all together the dinner was on the heavy side, where as I having a low lactose version found it just perfect.
As I start to understand in France and with 3 Michelin stars, I found the prices on the high side, especially the room and also the wine list. But not so high i wouldn’t be back, should I get the chance.
Service was friendly, generous and absolutely at a 3 star level.
Lessons Learned
- Gilles Goujon serves a reinvented modern kitchen based on French traditions and locality.
- Some places still uses tie, even in 38 deg. Celsius and even the women.
- First time in my life I considered becoming a Boullionadist (Fish soup only pescatarian)
- Even 3* chef’s shake their hair sometimes 🙂
- Life is good!
Address
5 av. St-Victor
11360 Fontjoncouse
France
+33468440737
Links
Bonus package
 |
| Sweets in the room upon arriving |
 |
| Morning Breakfast on our terrace |
 |
| Fruit salad |
Always
Please comment and correct me below.
I am very interested to hear from those who reads my blog, also with ideas and wishes you might have…
thank you for visiting
Like this:
Like Loading...
Related
What 2 how 2 