The story
Gogui in Perpignan has earned a listing in Le Fooding for its dedication to Korean barbecue, guided by Chef Véronique Souloy. She channels her background as a former winemaker and restaurateur at ex-3 Journées to shape a menu built around smoke and char. Drawing on personal roots, the kitchen prioritizes premium proteins prepared with traditional methods.
Guests order a discovery platter that highlights the butcher quality driving the grill. The spread features free-range chicken, pork belly, bellota pork pluma, and secreto. Charolais beef raised by Jean-Pierre Tixador serves as meatballs or shaved thinly for bulgogi. Three dry-aged choices from Boucherie du Centre complement the cut list. Every portion arrives with rice and kimchi alongside crisp seasonal vegetables to balance the rich flavors of the Korean table.
The dining room pairs industrial textures with handcrafted details throughout. Exposed pipes run above patterned floor tiles while neon signs cast a modern glow over the space. Potter Marie Matal supplies the ceramic tableware used for every dish. Patrons sit on old school chairs that reinforce a casual yet polished atmosphere.
Bingsu offers a refreshing conclusion with shaved ice drizzled in condensed milk and topped with seasonal fruit. The kitchen maintains a dedicated lunch menu featuring Korean beef curry served alongside rice. Free-range chicken soup with vermicelli and shiitake mushrooms provides a lighter alternative. Matcha and white chocolate tartlets round out the sweet offerings.
Recognition
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