Signature dishes: Roast guinea fowl; brill with black trumpet mushrooms, almonds and razor clams; chocolate with Tahiti vanilla cream and raspberries
This gastronomic treasure lies huddled in the remote, sleepy village of Fontjoncouse. Rustic stone floors and exposed beams are complemented by deep red upholstery to give a warm, cozy air that feels more like a family country home than a restaurant. However, with 16 chefs in the kitchen, guests can expect exceptional dining. Gilles Goujon creates remarkable flavor combinations with quality ingredients that have wowed critics and elite travelers alike.