Auberge du Vieux Puits – Modern twist on the french traditions

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!

5 av. St-Victor
11360 Fontjoncouse

Bonus package
Sweets in the room upon arriving
Morning Breakfast on our terrace
Fruit salad


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s