Auberge du Cellier

The story

Auberge du Cellier, Montner – Modern Cuisine by Chef Yvon Rossignol | Michelin Recommended

A Homecoming at Auberge du Cellier

In the small village of Montner, in the Roussillon region of the Pyrénées-Orientales, Chef Yvon Rossignol has come full circle. He first trained at Auberge du Cellier, earning the title of Meilleur Apprenti de France. After honing his skills with celebrated chefs like Gilles Goujon and Bart Thoelen, and even consulting on a restaurant in Dubai, he has returned to the kitchen where it all began. Now, in collaboration with his former chef, he leads the stove.

The restaurant describes its cuisine as "décomplexée" – unapologetic, audacious, and very current, yet still true to the spirit of the place. This is modern cuisine with a clear point of view, drawing on the rich larder of the region. The kitchen’s confidence is recognized by the Michelin guide, which recommends Auberge du Cellier.

Seasonal menus drive the narrative. A winter highlight is the return of the truffle menu, a sensory journey featuring scallops, a soft-boiled egg, and a classic Lièvre à la Royale, all leading to a surprising chocolate fondant with a truffled heart. The restaurant also offers exceptional holiday menus for Christmas and New Year's Eve.

Guests can extend their stay in one of the restful guest rooms run by Pierre-Louis Marin, making the Auberge a true destination for a leisurely meal and an overnight escape in the French countryside.