Gilles Goujon à Fontjoncouse ... quelque part en Corbières (French)

Above Fontjoncouse, somewhere in the Corbieres, shine three stars…

Gilles Goujon, a three Michelin-starred chef with his tender heart and bubbling spirit, invented a subtle and generous cuisine, structured by the mastery of techniques and the knowledge of products specific to the Meilleurs Ouvriers de France. He stages it in a setting whose refinement is not lacking in spirit. We go to Fontjoncouse as we would go to a show, enjoying the opportunity to meet the artist. Egg "rotten"with truffles on a mushroom and truffle puree is the star here, but a bunch of vegetables, Mediterranean grouper, prawns from Palamos, Catalan lamb, hare and partridge, fig and wild blackberries ... present all the attire to delight the star. So many good reasons to follow the stars and take the road, destination Fontjoncouse.

Hardcover. 240 pages. Size: 10 x 13 x 1.5 inches. In French.