LIONEL GIRAUD: SCENTS AND FLAVOURS OF OCCITANIA

"The art of cuisine for the future lies in the comprehension of its past.” This is what Lionel Giraud asserts with conviction, and his passion for haute cuisine has deep familial roots. With a father who was a Michelin-starred chef and a mother who was a sommelier, he dreamt of making a name for himself among the world’s great chefs. His career began in the kitchens of various Michelin-starred restaurants in Paris and reached its peak in his own restaurant, La Table Lionel Giraud – Maison Saint Crescent, in Narbonne, the Occitan city with an illustrious past. Originally a refuge offered by the Abbot of Saint-Crescent to pilgrims on their way to Santiago de Compostela, it is now the setting for his culinary vision, one that has earned him two Michelin stars. Here, you can savour the exclusive, limited-production Kafa Forest Coffee, a 100% Arabica, single-origin Ethiopian coffee dedicated to those seeking something unique and exceptional.

By putting the raw materials of his region at the forefront, Chef Giraud begins with the premise of offering the best produce from the farmers of Occitania to those who visit his restaurant, emphasising somewhat forgotten ingredients and vegetables that are in danger of disappearing. One of the essential elements of his dishes is seaweed, a natural treasure he sources through a large network of collaborations with a new generation of local fishermen. As a chef, he transforms it into authentic culinary masterpieces, always ensuring that each producer he collaborates with is named on the menu.

At La Table Lionel Giraud – Maison Saint Crescent, one of the highlights of the welcome you receive is the coffee-infused olive oil. First introduced to the world at Roland-Garros in Paris, during the French Open tennis tournament, this unique oil resulted from a collaboration between the Spanish producer Alexis Muñoz and Lavazza. Produced in limited-edition 25 ml bottles, it embodies an exceptional combination of the fruity flavour of olive oil and the rich notes of Lavazza coffee.

The oil is made from Arbequina olives, a variety well-suited to high-density olive groves, and Lavazza coffee. Careful consideration is also given to environmental protection, ensuring the reuse of waste from the oil produced in Spain and bottled in France. The olive stones are either replanted or ground and transformed into material for heating, while the pulp is used as a fertiliser or as an ingredient in cosmetics.

Fundamental to Chef Lionel Giraud’s culinary philosophy—and the awards he has earned over the course of his career—is, without doubt, the quality of the ingredients selected for his dishes. Equally important are the attributes of elegance, balance, and respect for tradition and sustainability. These principles guide the ongoing evolution of his culinary work.