AUBERGE DU VIEUX PUITS

What AUBERGE DU VIEUX PUITS does

Auberge du Vieux Puits is a privately held, family-operated three-Michelin-star gastronomic establishment located in Fontjoncouse, Aude, in the Corbières wine region of southern France. Founded in 1992 by Chef Gilles Goujon (Meilleur Ouvrier de France, 1996) and operated as EURL Gilles Goujon, the business combines a fine-dining restaurant with a 12-room boutique hotel (8 rooms in the main Auberge plus 4 rooms at La Maison des Chefs), priced between €310 and €490 per night, and a €40 gourmet breakfast. Tasting menus are offered at €298 and €328 with optional wine pairings of €155 and €185 respectively. The establishment serves affluent gastronomes, luxury travelers, and special-occasion diners who book via the establishment's own website, GuestOnline reservation platform, and Secretbox-powered gift voucher storefront (€50–€400).

The revenue model rests on four streams: (1) restaurant covers at premium price points, (2) boutique hotel accommodation, (3) on-site boutique and gift-box sales including the recently opened "Axel et la Chocolaterie" artisanal chocolate shop operated by Goujon's son Axel, and (4) online gift boxes (coffrets cadeaux). Distribution is direct-to-consumer with no intermediaries; digital infrastructure is light, consisting of a website with online booking, GuestOnline integration for table reservations, Secretbox for gift products, Google reCAPTCHA, and Google Maps. Marketing is reputation-led: Michelin 3 stars (2010), Gault & Millau 5 toques / 19.5/20, 9th place on La Liste (2015), membership in Les Grandes Tables du Monde and Les Collectionneurs, and Chef Goujon's Chevalier de la Légion d'Honneur (2016) drive demand among international gastronomic tourists. The firm employs approximately 26 people and reports no external funding, acquisitions beyond the chocolatier sub-brand, or enterprise customers.

Core "technology" in the conventional sense is not applicable: the proposition is culinary craft and hospitality service. The defensible asset base is Chef Goujon's 30+ years of proprietary signature dishes (oeuf pourri, lamb "El Xai," chocolate marquise), a curated regional supplier network (goat, lamb, black pork, Mediterranean seafood, regional cheeses), and a small physical footprint in a rural Corbières location. Recent product evolution includes the 2018 launch of the online gift-box boutique and a redesigned website with integrated booking, plus the opening of Axel et la Chocolaterie as a family-operated ancillary line of business.

Name

AUBERGE DU VIEUX PUITS

Legal name

EURL GILLES GOUJON

Website

https://aubergeduvieuxpuits.fr

Company type

Private

Founded year

1992

Operating status

Operating

Headcount range

11–50 employees

Short description

Auberge du Vieux Puits is a three-Michelin-star gastronomic restaurant and 12-room boutique hotel in Fontjoncouse, France, founded in 1992 by Chef Gilles Goujon. It serves affluent gastronomic tourists and luxury travelers via on-premises fine dining, accommodations, gift boxes, and an artisanal chocolate shop.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurants

NAICS

Drinking Places (Alcoholic Beverages) (722410), Drinking Places (Alcoholic Beverages) (7224), Beer, Wine, and Liquor Retailers (445320), All Other Specialty Food Retailers (445298)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812), Beverages (2080)

akta.pro primary industry

Gastronomy & Wine-Focused Boutique Hotels (THAGADAG)

akta.pro secondary industries

Fine Wine & Luxury Spirits Retail (CRANABAE), Specialty Wine-Adjacent Food Stores (Cheese/Gourmet Pairings) (CRAHAGAK), Chocolate & Confectionery Patisseries (Bonbons, Truffles, Macarons) (THAFAFAL), Alcohol Subscription Clubs & Membership Retail (CRANAAAI)

Keywords

• Fine dining restaurant
• Michelin-star gastronomy
• Boutique hotel hospitality
• Artisan chocolate boutique
• Gift box experiences

Headquarters

HQ city

Fontjoncouse

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Fine Dining Restaurant: Three-star Michelin gastronomic restaurant serving seasonal tasting menus (298€ and 328€) with optional wine pairings. Revenue from à la carte dining, tasting menus, and beverage service.
2. Hotel Accommodations: 12-room boutique hotel comprising 8 rooms at the main auberge and 4 rooms at La Maison des Chefs. Rooms range from 310€ to 490€ per night. Additional revenue from breakfast service at 40€.
3. Boutique Sales: On-site boutique selling branded merchandise, artisanal products (cassoulet, confits, pâtés), kitchen accessories, and souvenirs. Includes Axel et la Chocolaterie for artisanal chocolate creations.
4. Gift Boxes (Coffrets Cadeaux): Online gift box boutique offering customizable gift experiences including restaurant menus for two, hotel stays, and gift vouchers ranging from 50€ to 400€.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels3 records

Core offering

Auberge du Vieux Puits operates a three-Michelin-star gastronomic restaurant serving seasonal tasting menus (298€ and 328€) with optional wine pairings, alongside a 12-room boutique hotel (rooms from 310€ to 490€ per night). The establishment also sells gift boxes via an online boutique (50€–400€), operates an on-site boutique with branded merchandise and regional artisan products, and runs an artisan chocolate shop (Axel et la Chocolaterie).

Product overview

Auberge du Vieux Puits is a three Michelin-starred gastronomic restaurant operated by Chef Gilles Goujon (Meilleur Ouvrier de France) in Fontjoncouse, Aude. The establishment comprises a fine dining restaurant offering seasonal tasting menus, an adjacent 12-room boutique hotel, an online gift box boutique (coffrets cadeaux), an on-site boutique selling branded merchandise and regional products, and Axel et la Chocolaterie artisan chocolate shop. The core experience centers on the restaurant's culinary excellence, with hotel accommodations and retail extensions designed to prolong and share the Auberge experience.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant Gastronomique Three-Michelin-starred gastronomic restaurant serving seasonal tasting menus and signature dishes created by Chef Gilles Goujon. Offers multi-course experiences including the 'Air de fêtes en Corbières' (328€) and 'Quelques pas dans la Garrigue' (298€) menus, with optional wine pairings at 155€–185€. Targeted at affluent diners, food enthusiasts, and gastronomic tourists.
• Hôtel de Charme 12-room boutique hotel comprising 8 rooms at the main Auberge and 4 rooms at La Maison des Chefs. Room rates range from 310€ to 490€ per night and include amenities such as a pool, terrace, minibar, Nespresso, LCD TV, free WiFi, and bathrobes. Breakfast is offered separately at 40€. Targeted at luxury travelers seeking refined countryside accommodations.
• Coffrets Cadeaux (Gift Boxes) Online gift box boutique offering customizable gift packages, including restaurant tasting menus for two, hotel stay packages, and gift vouchers ranging from 50€ to 400€. Targeted at individuals purchasing premium experiential gifts for celebrations, holidays, or special occasions.
• Boutique (On-site Retail) On-site boutique selling branded merchandise (including exclusive 'georgette' fork-spoon, aprons, carafes) and regional artisan food products such as cassoulet, confit duck, pâtés, and kitchen accessories. Targeted at restaurant and hotel guests and visitors to Fontjoncouse.
• Axel et la Chocolaterie Artisan chocolate shop led by Axel Goujon, offering handmade chocolate creations. Open Wednesday through Sunday afternoons at the Fontjoncouse property. Targeted at guests, local visitors, and chocolate enthusiasts.

Quantifiable outcome

• 19.5/20 rating from Gault & Millau
• +1 more outcomes

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration4 records

Scale indicators4 records

Recent moves7 records

Expansion highlights4 records

Direct peers

• Le Bois sans Feuilles: Three-Michelin-star restaurant of Régis and Jacques Marcon in Saint-Bonnets-le-Froid, rural France. Comparable as a multi-generational family three-star establishment in a small rural French town with adjacent hotel accommodations, similarly dependent on gastronomic tourism.
• Guy Savoy: Three-Michelin-star restaurant in Paris. Comparable elite French gastronomic establishment with similar tasting-menu pricing and chef-driven brand identity, though urban-located.
• L'Ambroisie: Three-Michelin-star restaurant at Place des Vosges in Paris. Comparable three-star French gastronomic establishment with classic haute cuisine positioning and similar premium tasting-menu pricing.
• Georges Blanc: Three-Michelin-star family restaurant and resort in Vonnas, France. Highly comparable as a multi-generation family-owned gastronomic destination with hotel accommodations, terroir-driven cuisine, and rural French village location.
• Hôtel & Restaurant Relais Bernard Loiseau: Two-Michelin-star gastronomic restaurant with boutique hotel in Saulieu, Burgundy. Comparable rural French destination gastronomic establishment with adjacent hotel, terroir-driven cuisine, and family-operated heritage brand.
• Arpège: Alain Passard's three-Michelin-star restaurant in Paris. Comparable three-star French gastronomic establishment led by a celebrated chef with strong personal brand, though located in a major city rather than rural setting.
• Mirazur: Three-Michelin-star restaurant in Menton, France led by Mauro Colagreco, ranked #1 on The World's 50 Best Restaurants. Directly comparable as a destination three-star gastronomic restaurant attracting international culinary tourism, with similar menu-pricing tier and brand-equity-driven GTM.
• La Maison Troisgros: Three-Michelin-star family-run gastronomic restaurant in Roanne, France. Comparable multi-generational three-star establishment with adjacent boutique hotel and rural location, similarly leveraging family brand equity and local terroir.
• Pierre Gagnaire: Three-Michelin-star chef's flagship restaurant in Paris. Comparable French three-star establishment led by a chef with strong personal brand equity and tasting-menu-driven gastronomy at premium price points.

Broad incumbents

• Le Petit Nice (Passédat): Three-Michelin-star restaurant in Marseille led by Jean-Paul Passédat, Gilles Goujon's former mentor. Comparable Mediterranean-influenced French gastronomy at the three-star level; broader in menu focus but directly comparable as part of Goujon's culinary lineage.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat5 records

Key risks5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/auberge-du-vieux-puits

Compliance7 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about AUBERGE DU VIEUX PUITS