The best restaurant in the world 2020 hides in the Pyrenees
In a small village in the Corbières, the Auberge du Vieux Puits, run by the chef Gilles Goujon who bought a house in 2001, is who transformed it into a restaurant. The restaurant has been designated the best restaurant in the world by the customers of the TripAdvisor reservation site.
In Fontjoncouse, a village of 140 inhabitants nestled in the Hautes Corbières (Aude), in the middle of a mineral and depopulated landscape, hides the best table in the world. This title was awarded to the Auberge du Vieux Puits of the Goujon family by the reservation site TripAdvisor whose algorithm has compiled the appreciations of customers.
Ranked in front of the world’s finest tables, this three-starred gastronomic restaurant is certainly not unknown, but on TripAdvisor it has been awarded an astronomical score of 5 out of 5, far ahead of another Frenchman, La Ville Blanche in Rospez (Côtes-d’Armor), and an Argentinean restaurant, the Chila in Buenos Aires, both rated 4.5.
To achieve this perfect score, the Auberge du Vieux Puits received 703 times 5 stars (excellent) and 70 times 4 stars (very good) out of 932 ratings.” I thought it was a hoax.it’s a lot of emotion because it comes directly from our customers,” says Gilles Goujon.arrived in 1992 with his wife Marie-Christine in this remote corner of the Pyrenees, he took up the crazy challenge of transforming an old, bankrupt pizzeria into a temple of gastronomy.
“Unbelievable combinations of flavors.”
“It’s not going to make much of a difference right now because we’re already booked through August and we don’t have any customers from overseas, but it can make the off-season better after losing three of our best months in containment,” says the chef, who is assailed by 200 e-mails a day and double that number on the phone.
With its 45 employees, the Auberge has become the largest private company in the canton, providing a living for the landlords and the local producers who, at the Lézignan-Corbières market, praise the performance.” This reflects on all of us, producers of the Aude and suppliers of the Auberge”, Nicole Granier, market gardener in Caunes-Minervois, is delighted.
“The inn is magical: in certain dishes, such as rotten egg with truffles, we find combinations of incredible flavours, new and original, with taste memories that remain in our personal heritage for a long time,” says Louis Privat, himself a restaurant owner. This regular at the world’s top tables, praises “the kindness, thoughtfulness and precision of the work in the kitchen” of the chef of Fontjoncouse.
“We strive for perfection”
“For me, to get four stars after a meal here is a bad mark, we are looking for perfection and sharing a great moment of gustatory and convivial happiness,” Gilles Goujon continues.To make the taste buds shiver (the rotten Carrus chicken egg with truffle, Poupeton, crystal courgette flower stuffed with a lobster sorbet, Mediterranean wolf in a casserole of tomatoes from the garden…) the chef relies on a brigade of ultra-formed young people, concerned and concentrated in the kitchen, reinforced by his two sons, Enzo and Axel in pastry making.