Gilles Goujon a Fontjoncouse...quelque part en Corbières (Gilles Goujon, Henri Pelletier) Michelin Starred including braised duck leg with

including braised duck leg with cabbage and apples and butternut squash panade

Each recipe comes with one to three “Best On” recommendations

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

big dishes to serve a few such as marinated chicken with roast pumpkin salad

Particularly strong are the additions to the preserves section

Gilles Goujon a Fontjoncouse...quelque part en Corbières (Gilles Goujon, Henri Pelletier) Michelin Starred including braised duck leg withFrench 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