In the Corbières, in the hollow of a small valley, Chef Gilles Goujon, Meilleur Ouvrier de France creates a new menu every two months, displaying his imagination and creativity.
Spécialités : l’oeuf poule Carrus pourri de truffes melanosporum sur une purée de champignons et truffe, briochine tiède et cappucino à boire ; filet de rouget barbet, pomme bonne bouche fourrée d’une brandade à la cébette en bullinada, écume de rouille au safran.
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