Gilles Goujon, sometimes nicknamed the "innkeeper of the Corbières", is credited with putting the tiny village of Fontjoncouse ((in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. With his sons Enzo (savoury dishes) and Axel (sweet) at his side, Goujon is in a league of his own when it comes to taking a back seat to the ingredients and letting them do the talking in all their simplicity – the mark of the greats. The ingredients are exceptional and he takes enormous pleasure in presenting them to diners himself; the plating is often completed tableside. If we had to mention just one dish, it would be the egg filled with black truffle and served with mushroom purée, foamy truffle emulsion, warm brioche bun and velouté – this is the superstar dish of the house, and rightly so! The rest of the meal is in the same vein, namely precise and confident, meticulous and generous, never showy: culinary excellence, pure and simple.