Auberge du Vieux Puits

L'Auberge du Vieux Puits is a three‑Michelin‑starred inn and restaurant. A close network of enthusiastic local suppliers provides produce that the kitchen sublimates on the menu, including kid, black pork, lamb, grouper, eels, Mediterranean fish and shellfish, and an exceptional selection of cheeses. The dining‑room team is discreetly elegant and highly attentive, completing the theatrical presentation and contributing to rare, memorable experiences. The property opens through a reception hall and small lounge where the old well is visible. The luminous dining room features octopus chandeliers, white leaf‑decorated walls, raw‑wood elements and large floral bouquets. When weather allows, an original terrace with sculptures, barrel‑like armchairs and massive trunk tables offers a rustic, surprising continuation of the chef’s creative universe. The cuisine is creative and gastronomic: refined, playful presentations and trompe‑l’oeil combine with bold, frank flavors driven by seasonal local sourcing. Menus are composed as multi‑course tasting experiences with optional sommelier wine pairings, and the cellar is designed to take diners on a further voyage through unexpected bottles. Gilles Goujon is the chef; he is Meilleur Ouvrier de France (19.5/20) and has been awarded five toques by Gault&Millau. Gilles and Marie‑Christine Goujon have developed a small hotel on site conceived as a village refuge, with individually decorated rooms and a pool. Specialties include L’œuf poule Carrus ‘pourri’ with Melanosporum truffle; Bourride occitane with sandres, monkfish and eel; whole roasted large quail (Grosse caille chaponnée de Laura); a regional cheese trolley (affinés des Corbières and beyond); and multi‑course tasting menus such as Air de fêtes en Corbières.