l'Auberge du Vieux Puits sur Fontjoncouse

A truly unique experience. I'll try to describe the food... The welcome was perfect, the staff numerous and smiling but not intrusive, and I must emphasize the quality of the staff, with a special mention for Claudio and the sommeliers... I've rarely seen such expertise. Chef Goujon greets each table at the beginning and end of the meal. A giant of world cuisine. It all started with an aperitif, a revisited kir... with Blanquette de Limou: delicious. The amuse-bouches were exquisite and delicate, pairing perfectly with the kir. Then we chose the festive menu, followed by the wine pairing menu. And that was incredible... It's impossible to describe, as much information would be inaccurate given the sheer number of dishes and components. In short, remember the refined, sophisticated cuisine, the perfect pairings, and the promotion of regional cuisine. I've included a few photos, but this is a must-visit. Some will say it's a budget... certainly, but I prefer to save up and pay for this type of service rather than going to restaurants where everything is reheated...

We celebrated a birthday in August. It was very good but not a real surprise...it was quite classic compared to other 3 Michelin-starred restaurants we've tried...so a little disappointed...however, the staff were fantastic!

Very nice hotel and restaurant in a lovely hill town. While it was generally a lovely experience, there were a few things that let it down. Restaurant: Delightful degustation, with a very sweet and thoughtful souvenir menu surprise. I appreciated the opportunity to choose the vegetarian option. While the restaurant service was professional, it was a little hit and miss. We were left in the aperitif area while other groups were escorted to their table. In the end, I approached someone and said we were ready to be seated. The sommelier I spoke to was friendly and helpful, while one of the waiters came across a little pompous and condescending. The signature truffle egg and cheeseboard trolley were a highlight. Hotel: The pool and daybeds/seating accessible through each room's terrace was a lovely environment. However, disappointingly, the wifi in the room didn't work, and while the TV was an impressive size, it was now a 75-85" blank screen. There was also only one glass next to the fridge so we had to request another one. The breakfast wasn't super plentiful and we had to repeatedly ask for items rather than being able to help ourselves. For example, no bowls for the cereal, only one egg served when I asked for boiled eggs, boiling water for tea, tea bags, a second coffee, etc. We also had to go to the kitchen to request assistance as the staff were congregating having a chat. Opposed to this were the very friendly and helpful women at reception. Tip: if you're having dinner the night before, maybe skip breakfast. The Auberge was recommended by a relative who hadn't stayed for a while and estimated the nightly tariff at half what it now costs. So I'd agree with other reviews that say the price has increased by an unwarranted amount. For this tariff, you'd expect the wifi to be working tout de suite (not via request).

How can I describe this experience?! If I could give it 1,000,000 stars, I would. It was amazing!!! Everything was perfect, delicious, and seamless!!! Not a single flaw!!! All the staff were attentive yet discreet. We celebrated our 3rd wedding anniversary. It was a magical moment!!! Throughout the meal, we were treated to magic and a show; it was incredible!! The restaurant is very pleasant, and we could taste the love in every dish!!! My husband and I were so moved by how magnificent it was!!! Thank you again to the whole team!!! We had a great laugh with the servers 💝💝💝. Thank you for everything!!! We can't wait to come back. Nadia and Mathieu from Toulouse

We had lunch at Gilles Goujon's restaurant to celebrate my little cousin's 90th birthday. The staff is so kind, full of humor, so helpful and attentive, and to top it all off, the descriptions of the dishes are perfect. The setting is superb, the dishes wonderful, bursting with flavor, everything is so refined and subtle... Why would anyone want to die when paradise is already at the Auberge du Vieux Puits? An unforgettable day! Thank you so much!

The new generation is here. Wonderful lunch.

We had an unforgettable time celebrating our 25th wedding anniversary. The service was excellent, and the food was a truly moving experience. Thank you to these passionate professionals!

We will always remember the exceptional quality of the cuisine and the spectacle it offered; this was culinary haute couture. A huge thank you and congratulations to the entire team!

Incredible cuisine with exceptional flavor. A masterful touch in the textures and presentation of the dishes. Our best three-Michelin-starred restaurant! If you love local produce and those who work to elevate it, this is the place for you. I'm already eager to return each season to discover what Chef Goujon has created.

It's difficult to describe such an experience. The welcome was impeccable, combining warmth and professionalism. The customer is the focus, and everything is done to ensure their satisfaction. You immediately feel at ease with the team who greet, organize, and serve the guests. The amuse-bouches at the start of the meal are always a highlight in this type of restaurant. Special mention goes to the biju (a type of oyster), which I hadn't tried before, and the celery remoulade tartlet. - Seafood course: Arborrien oyster (Marseillan, Thau Lagoon) in seawater gel, smoked oyster tartare, a sweet pearl to be broken with a hammer, beechwood smoke. - Grilled sardine, "mini summer barbecue" style, with piquillo peppers, black olives, basil; biscuit, head and bone stuffing, grilled bone to eat. - Vegetable platter: stuffed zucchini blossom, vegetable broth flavored with cardamom. - Main course: Occitan bourride (monkfish, eel, pike-perch), reimagined after the fire of August 5th. The vegetables bear the marks of ash; squid ink croutons evoke the charred trees. - Cheeses presented in progression from mildest to strongest; tasting advice from left to right. - Cheeses mentioned: Bergeronnette de Lozère (sheep's milk), Chef de l'Orne (Carrus farm), Saint-Julien (cow's milk tomme), beer-washed sheep's milk, Saint-Félix-Braguet cow's milk (18 months), goat's milk (24 months), Roquefort Vieux Berger, Bleu de Causse, Bleu de Bryolat (the only blue cow's milk cheese from the Aude region), cheese washed with Rivesaltes wine. Accompaniment: fig jam flavored with lemon. For dessert, two courses: The "faux" Menton lemon, a culinary feat with bold and refreshing flavors, followed by apricot. A magnificent finale with petit fours. A truly wonderful restaurant. Top-notch cuisine. I had the pleasure of speaking with Chef Goujon, an exceptional chef. A memorable experience.