You can find our coffee in these restaurants:
La Table Saint Crescent (Narbonne).
A Michelin-starred chef like his father and a sommelier like his mother: you could certainly say that Lionel Giraud is a son of French gastronomy. As a young man, he was naturally attracted to the world of cuisine, aspiring to become a great chef just like his father.
After graduating from the Sacré-Cœur Catering School in Saint-Chély-D’apcher, Lionel Giraud began his career as a commis chef in the Crillon hotel, in the two-starred restaurant “Les Ambassadeurs” on the Place de la Concorde in Paris.
He soon took on the role of head chef in chef Guy Legay’s restaurant “L’Espadon” in the Ritz hotel in Paris, before moving to Jacques Chibois’ restaurant “La Bastide Saint-Antoine”, with its two Michelin stars.
Following these invaluable experiences, Lionel Giraud returned to his hometown of Aude and continued his career as the chef de partie for fish in his father’s restaurant, “La Table Saint Crescent”.
His career in the world of gastronomy continued: he soon joined the team at Michel Guérard’s restaurant “Les Près Eugénie”, where he worked alongside the Finnish chef Olivier Brulard in this 3-Michelin star restaurant. He also worked together with the chef Michel Hulin in the Michelin-starred “Cabro d’Or”. Lionel Giraud rounded off his experience by becoming the chef of a luxury restaurant in Bucharest, Romania.
Since 2003, Lionel Giraud has been the chef de cuisine and general manager of the restaurant “La Table Saint-Crescent”. In 2005, he won a Michelin star in addition to various widely recognised awards, including four toques from Gault & Millau and the titles of “Master Restaurateur” and “Rising Star”.
In “Table Saint-Crescent”, the chef cultivates his art: a cuisine consisting of emotions and sensations, reinterpreting local, seasonal products. He takes guests by surprise with original, carefully thought out combinations, stimulating their senses.
Le Table Saint Crescent
Le Table Saint Crescent: an atmosphere steeped in history with the addition of modern touches. Here, dishes arrive one after another in a refined choreography of colours and tastes. All bearing the stamp of Michelin-starred chef Lionel Giraud.
The other Chefs