Auberge du Cellier

The story

Auberge du Cellier in Estagel: Modern Cuisine by Chef Yvon Rossignol

Auberge du Cellier is a modern cuisine restaurant in Estagel, France, at 1 rue de Sainte-Eugénie in Montner, and it holds a Michelin Recommended distinction for 2026. The kitchen belongs to chef Yvon Rossignol, who returned to the inn where he began his training.

Chef Yvon Rossignol's cooking

Rossignol left the Auberge du Cellier in 2007 at the end of his apprenticeship, after winning the title of Meilleur Apprenti de France. He worked with Gilles Goujon at Fontjoncouse and Bart Thoelen at Laroque des Albères, then opened his own restaurant and cooked as a private chef. He now works alongside his former chef, and the cooking is unfussy and daring while still carrying the character of the house.

Seasonal menus and the truffle season

The truffle menu returned on 10 January, moving from scallops to a soft-boiled egg and then hare à la royale. The meal ends with a chocolate fondant with a truffled heart. For the festive period, the kitchen added two new menus for lunch and dinner at Christmas and New Year's Eve. The We're Smart Green Guide awarded the restaurant one radish for 2026, and guests can also stay in the inn's rooms.