Lionel Giraud, starred chef of La Table Saint Crescent


It's with the collaboration of the greatest chefs,the Michelin-starred chef® Lionel Giraud has been able to make a mark on French gastronomy. Today, he works at La Table Saint Crescent, Restaurant in Narbonne in Aude.

Lionel Giraud graduated from the Sacré-Cœur hotel school in Saint-Chély-D'Apcher. He began his career at the Crillon in the twice-starred restaurant Les Ambassadeurs, then directed by Christian CONSTANT.

He then joined the team of chef Guy LEGAY at the restaurant L'Espadon (2 Michelin stars®) of the well-known Hôtel Ritz, Place Vendôme in Paris, before practicing alongside Jacques Chibois at La Bastide Saint-Antoine (2 Michelin stars®).

His career led him to the restaurant Les Près Eugénie, Michel GUERARD (3 Michelin stars®), then he worked alongside Olivier BRULARD, best worker of France.

He also officiates for the chef Michel Hulin at the starred restaurant the Cabro d'Or in Baux-de-Provence.

Between October 2003 and April 2004, Lionel GIRAUD launched a new challenge: designing a restaurant project for investors from A to Z. The Villa opens in Bucharest, Romania: Lionel GIRAUD den is the head of cooked. He trains the teams after learning the language and culture of the country, drawing maps and menus, imagining the decoration of the room, familiarizing himself with the management keys of a restaurant…

At the end of his journey and enriched by his various experiences, Lionel GIRAUD has been working since La Table Saint Crescent as chef cook and general manager.

Find out more about Chef's career
Chef's portrait of La Table Saint Crescent

Culinary philosophy

In his restaurant in Narbonne, Chef Lionel Giraud offers a cuisine of emotion, shaped by his years of learning, his travels, his encounters and his inspiration. Continually questioning his achievements and knowledge, the chef favors a sharing kitchen, calling to move every sense.

It breaks the codes, combining local produce with rare and original flavors, surprising again and again. The DNA of the leader is read through each of his culinary achievements. Colors and flavors are cleverly orchestrated in compositions that delight the eye and which highlight regional products, authentic dishes and rare flavors: mackerel meets yuzu and caviar, scallops dresses spice salt, the iced vacherin and its opaline are invited to dessert…

Lionel Giraud is still defined by his asserted will to transmit. He who has acquired the taste of cooking with his peers always wants to share his passion. Invested and committed, he participated in the influence of his native region, approached the local producers of which he was the best ambassador, never hesitated to associate himself with the jury of a competition such as the Best Worker of France (MOF) Accompanies its young recruits, open its kitchens to its guests…

A taste of challenge and excellence that is transcribed in dishes as mastered as surprising.

More pictures of dishes

References and distinctions

La Table Saint Crescent is the only starred restaurant on Narbonne. It is also recognized among the 57 best gastronomic establishments in France by Gault & Millau.

Chef Lionel Giraud's know-how and gourmet cuisine are recognized by many culinary distinctions. These testify to his rigorous work and to a cuisine representative of high gastronomy in Narbonne in the Aude in Languedoc-Roussillon, a region rich in culinary heritage.

  • Guide Michelin®
    • 1 star (very good table)
    • 3 place settings (Restaurant is one lace pleasant)

« We quickly forget the little perky environment, along the road, to focus on the essentials: a pleasant place contemporary and refined in an old medieval oratory; An inventive cuisine, passionate, respectful of the soul of the products and accompanied by good regional wines. This table seduces! Foie gras of the lands caudided to the Banyuls. Supreme of squab cooked in a sugar crust with verbena, frozen vegetables with juice of press. Vacherin with strawberries and lime zest, fresh basil and Chantilly mascarpone. . »
Michelin Guide® 2015

  • Guide Gault & Millau®
    • 4 toques (Very large table)
    • - Elected Grand of tomorrow by the Gault & Millau®
    • Guide Nominated as Best Cook of the Year 2013 Guide Gault & Millau®

« At the risk of repeating ourselves, this house takes a little more yearly and more assurance. We would be tempted to say "since the fourth toque", but we must also give back to Caesar what is his due: Lionel Giraud himself has made the way to serenity and balance. His cooking is now laid, brilliant, without forsaking what has made his charm, that energy and spontaneity with which he does not forbid himself anything, especially not memories of childhood and products of a local or popular culture . You will also cross the mackerel (a pretty declination in amuse-bouche) as caviar, mule like lobster, whiting as the lamb of the Pyrenees. Plates are graphic, composed, often complex, never sad, with some essential features, revisiting them for the next card, mastering his cooking, and resisting better than before the cumulative desire that still serves him sometimes. Very beautiful achievements (the magnificent shrimps of Palamos, just underlined by a simple juice, the poulpitos artichokes for which the cucumber is perhaps in useful) affirm the four toques, supported by a young service dynamic, precise and comfortable In his speech and his explanations. Beautiful cellar of discoveries and bias (Ledogar, Saint-Sylvestre ...), with vintages favorites and classics regional timeless (Gauby, Laguerre ...).. »
Gault & Millau Guide® 2016, p. 454