Gilles Goujon, Meilleur ouvrier de France, and his apprentice, Roger Vergé, opened their Auberge du Vieux Puits in 1992 in a village in Languedoc where they have garnered enormous success over the course of but a few years. This “celebration of fresh garlic” is composed of numerous ingredients: cod, petit gris escargots, patane crêpe, tomatoes, peppers, green beans, beet, artichoke, olives, calçots, radishes, potatoes, eggs, basil, parsley and, of course, garlic. A festival of colors and flavors.
