Colorful and intricate French cuisine to delight every corner of the senses.

Through the gates of the Fontjoncouse house, and past the reception hall, a small lounge room with a famous “old well” awaits you. As your eyes adjust themselves, you will discover a room full of light, illuminated by resplendent chandeliers which expose white leaves on the walls, ex-posed wooded frames, and large flower bouquets.

On the table, a warm towel rack; to the side, a porcelain plate with freshly baked bread; next to it, a quaint bottle of virgin olive oil; fleur de sel on a small jar. All the basics of what is to become a unforgettable meal.

Waiters, butlers, and sommeliers all occupy the same space yet move in harmony around different orbits, always in a pleasant mood. Their attire is not strict, and yet it is breathtakingly elegant.

Executive chef Gilles Goujon, distinguished by 3 Michelin stars, seeks to perfect his dishes; to revisit them and further explore their presentation and taste.

Highlights in this Mediterranean cuisine include a “Carrus” hen egg with melanosporum truffles on a mushroom and truffle puree, warm brioche paired with a cappuccino; and red mullet barbet fillet, apple filled with brandade and scallions in bullinada, and saffron foam.  

 

 

 

 

 

Text: Andrés Ordorica ± Photo: aubergeduvieuxpuits.fr