The 7th edition of the Champagne Collet ‘Prix du Livre de Chef’ (prize for the best book by a chef) kicked off in the Gaggenau Showroon on Monday 1 July. The three-Michelin-star chef, Gilles Goujon, from the Auberge du Vieux Puits Gilles Goujon in Fontjoncouse had the honour of opening this new season. His book, ‘Gilles Goujon à Fontjoncouse… quelques part en Corbières’, published by Editions Glénat Livres, presents around 50 recipes originating from Occitania. As well as being contemporary and local, Goujon’s cuisine remains a very personal affair. At his dinner, the chef prepared a tribute dish to his mentor, the chef Roger Vergé. The dish, called the ‘Poupeton’ (flower of zucchini cristal stuffed with a lobster sorbet, citrus marinade) was served with our Champagne Collet Esprit Couture. Gilles Goujon also prepared one of his signature dishes, ‘rotten’ Carrus hen’s egg with black truffle on a purée of mushrooms, served with a warm brioche and a liquid ‘cappuccino of mushrooms’.
A big thank you to the Gaggenau Showroom for hosting us and to Bragard, our partner.