i. Biography
Pascal Auger, chef of La Vieille Fontaine in Avignon, earned a Michelin Guide one star there in 2020. The accolade rests on cooking described as frank and generous, precise and daring: Modern Cuisine shaped by Mediterranean fare, southern French aromas and flavours, and compositions that keep the product in clear view.
The Honours
The Michelin Guide recognized Auger’s work at Chez Serge in La Rochelle in 2003, one year after his 2002 role as chef at the restaurant. That early recognition set a formal marker in a career later associated with Avignon and the kitchen of La Vieille Fontaine. In 2020, he earned a Michelin Guide one star for La Vieille Fontaine. Rouget tandoori was cited in relation to Auger earning his first Michelin star at the restaurant, a dish that places aromatic force inside a disciplined frame.
The Craft
At La Vieille Fontaine, Auger’s cooking is described as frank and generous, precise and daring. The phrasing links two demands that can pull against one another: directness and control, appetite and technical exactitude. His cuisine there is made from experiences and inspirations. On the plate, that takes the form of Mediterranean fare steeped in the aromas and flavours of the south, with a modern-cuisine vocabulary rather than a nostalgic one. The approach is precise, focused on the product and mastery of techniques, with clear compositions. The Inspiration Menu has included Duck “Apicius” with roots, orchard apples, caillette and mushroom infusion; scallop “Apple of Pine” with butternut, miso, lemon confit and shell moss; and butternut raviole with sheep cheese and lemon, pear chips, and sweet-sour chestnut honey.
The Career
Auger was chef at Chez Serge in La Rochelle in 2002, followed by Michelin Guide recognition for the restaurant in 2003. The sequence gives a concise view of his early rise: a named kitchen, a specific city, and an outside acknowledgement within a year. He later served as head chef and restaurant manager at Château de Sallettes in Cahuzac-sur-Vère. That role combined the kitchen with restaurant management, placing responsibility for both cooking and the dining room under his charge. His current role is chef at La Vieille Fontaine in Avignon, where he also holds the title chef de cuisine. The work there is defined by Modern Cuisine and Mediterranean fare with the aromas and flavours of southern France, expressed through clear compositions and a command of technique.
Profile updated July 2026
FAQ
Asked of Pascal
What is Pascal Auger known for?
Pascal Auger is known for modern Mediterranean cuisine at La Vieille Fontaine in Avignon, including precise, product-focused dishes such as Duck “Apicius” and scallop “Apple of Pine.”
What is Pascal Auger's current role?
Pascal Auger is chef and chef de cuisine at La Vieille Fontaine in Avignon, France.
What awards has Pascal Auger received?
He received Michelin Guide recognition for Chez Serge in La Rochelle in 2003 and earned a Michelin Guide one star for La Vieille Fontaine in 2020.
