Gilles Goujon a Fontjoncouse...quelque part en Corbières (Gilles Goujon, Henri Pelletier) Michelin Starred Particularly strong are the additions

Particularly strong are the additions to the preserves section

historians have tended to overlook eating

personal menu with specific items such as Nick's little blue points on half shell

which has become a part of the language of LA

Gilles Goujon a Fontjoncouse...quelque part en Corbières (Gilles Goujon, Henri Pelletier) Michelin Starred Particularly strong are the additionsFrench import. In French. Above Fontjoncouse, a village nestled in a Corbires valley, between Carcassonne, Narbonne and Perpignan, three Michelin stars shine here Chef Goujon's dishes are landscapes, and the surrounding landscapes are the promise of tasty products: vegetables, fruits, game, cheeses, Corbires wines, fish and crustaceans caught in Ste. Featured signature dishes include uf de poule pourri de truffes sur une pure de champignons et truffe