Gilles Goujon (born 10 December 1961) is a French chef and owner of the restaurant L'Auberge du Vieux Puits (roughly "The Old Well Inn") in Fontjoncouse, Aude.

In 1987, he moved to Marseille, where he became sous chef under Jean-Paul Passédat, at that time in charge of the two-starred restaurant Le Petit Nice.

The mayor had decided that the only way the village could survive was by creating a destination restaurant, and had constructed the inn with public money, adapting an old stable.

Then weekenders began to arrive, and other restaurateurs suggested to Goujon that he enter the Meilleur Ouvrier de France professional competition; he did so and won the title in 1996,[1] which made him famous.

[2] The cuisine at L'Auberge du Vieux Puits focuses on local foods, featuring simple ingredients such as cabbages, tomatoes and seasonal vegetables, lamb, goat, seasonal game (boar, hare, quail, and woodcock), pork from the Bigorre black pig, pigeon, picholine olives, rosemary, basil, cod, apples, potatoes (for example the Pays de Sault variety) and figs.

Goujon and other chefs have spoken out against guests who photograph the food and post it on social media, which "spoils the surprise" and could lead to others' copying his creations.