Earth, sea, personality...
In the image of its creator, the fare is instinctive, genuine, playful. The ingredients are the stars of every dish
“Finding exceptional local produce, that's my thing, it gives me a thrill”, says the Chef.
Ever striving for excellence, it is in the heart of Corbières that he finds the best kid, the best cheeses and eggs for his iconic dish Carrus hen egg “laden” with melanosporum truffles on a purée of mushrooms and truffle, warm brioche and cappuccino.
For fish and shellfish, Gilles Goujon is a regular at the Port-la-Nouvelle fish market on the Mediterranean.
This bon vivant Chef, defender of a certain idea of taste, communicates his passion and his enthusiasm through his dishes brimming with flavour and colours. Every dish has a new tale to tell with the passing seasons... and diners keep on coming back for more!