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At the same time, Goujon had decided that he would have his own restaurant by the time he was 30. Not having much money, he and his wife Marie-Christine began looking, but could not find anything suitable that they could afford.
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Then they received a telephone call from the Mayor of
Fontjoncouse, offering them the inn, whose third failed tenant had just left. They went there to look at it, were charmed by the location, and bought it for 34,000
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focuses on local foods, featuring simple ingredients such as cabbages, tomatoes and seasonal vegetables, lamb, goat, seasonal game (boar, hare, quail, and woodcock), pork from the
Bigorre black pig, pigeon,
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In 2001, he received his second
Michelin star for his abilities as a chef and his innovation. In 2010, he received his third Michelin star, the only new chef to receive the distinction in that edition.
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Goujon and other chefs have spoken out against guests who photograph the food and post it on social media, which "spoils the surprise" and could lead to others' copying his creations.
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367:"L'hĂ©roĂŻque conquĂȘte de la troisiĂšme Ă©toile par Gilles Goujon, chef Ă Fontjoncouse, 130 habitants dans l'Aude"
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to visit it. Then weekenders began to arrive, and other restaurateurs suggested to Goujon that he enter the
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olives, rosemary, basil, cod, apples, potatoes (for example the Pays de Sault variety) and figs.
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professional competition; he did so and won the title in 1996, which made him famous. In 1997,
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Two years later, in 1989, he became sous chef under GĂ©rard Clor at the one-starred restaurant
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For five years, the restaurant was virtually empty, few diners venturing out into the
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under Jean-Paul Passédat, at that time in charge of the two-starred restaurant
447:"Fontjoncouse. Le chef Gilles Goujon autorise les photos, mais pas sur le web"
415:"Deux chefs français exaspérés par les clients qui photographient leurs plats"
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In 1981, he became an assistant chef under the
Rouquette brothers at
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179:. His father was a fighter pilot, and while growing up he lived in
382:"Michelin 2010 : "trois Ă©toiles" Ă l'Auberge du Vieux Puits"
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In 1977, he began an apprenticeship with the railway company
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243:. This gave him training in rigorous preparation.
268:, a small, isolated village in the department of
264:In 1992, Goujon started his own restaurant in
435:blogs News from Elsewhere. February 16, 2014.
429:"France: Top chefs crack down on 'food porn'"
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313:gave him his first star the same year.
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365:de Raboudy, Nicolas (July 21, 2013).
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140:(born 10 December 1961) is a French
342:List of Michelin 3-star restaurants
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380:Simon, François (March 1, 2010).
203:in the former restaurant at the
151:(roughly "The Old Well Inn") in
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16:French chef and restaurant owner
455:(in French). February 20, 2014.
303:rated him 14 out of 20 and the
183:in Morocco, in Germany, and in
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417:(in French). France TV info.
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295:Meilleur Ouvrier de France
130:www.aubergeduvieuxpuits.fr
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471:L'Auberge du Vieux Puits
322:L'Auberge du Vieux Puits
307:awarded him a star. The
259:L'Auberge du Vieux Puits
149:L'Auberge du Vieux Puits
108:L'Auberge du Vieux Puits
369:(in French). Slate.fr.
201:Chemins de fer du Midi
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231:In 1987, he moved to
175:in the department of
102:Current restaurant(s)
411:Agence France Presse
209:Languedoc-Roussillon
500:People from Bourges
409:France TV info and
171:Goujon was born in
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469:Official site of
225:Moulin de Mougins
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32:10 December 1961
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394:November 27,
392:. Retrieved
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490:1961 births
475:(in French)
390:(in French)
220:Roger Vergé
484:Categories
452:La DĂ©pĂȘche
348:References
167:Early life
146:restaurant
36:1961-12-10
387:Le Figaro
327:picholine
237:sous chef
233:Marseille
216:Ragueneau
181:Marrakesh
79:Rating(s)
433:BBC News
336:See also
290:garrigue
248:L'Escale
189:BĂ©ziers
173:Bourges
126:Website
44:Bourges
34: (
195:Career
52:France
396:2013
270:Aude
185:Metz
177:Cher
157:Aude
142:chef
48:Cher
29:Born
250:in
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