Indulge In A French Food Feast Fit For King Louis: Les Grands Buffets in Narbonne

Imagine a dining experience that feels like a page from a history book, bringing you face-to-face with the grandeur of King Louis XIV’s legendary feasts. At Les Grands Buffets in Narbonne, that’s precisely what you get. This French food feast is reviving the classic ‘feast à la Francaise’ while capturing the attention of food lovers around the world. It’s easy to see why.

Reviving Royal French Cuisine

Les Grands Buffets, founded in 1989 by Louis Privat, is all about reviving the grand dining style of the Sun King himself. This place offers a dazzling array of dishes that reflect the best of French cuisine, echoing the lavish banquets of Versailles. Les Grands Buffets serves 111 types of cheeses and has a selection of 70 varieties of wine. The location might catch you off guard—inside Narbonne’s Piscines Espace De Liberties complex, which also has a swimming pool, bowling alley, and skating rink. But once you step inside, you’ll understand why it’s such a hot spot.

Themed Dining Areas

Les Grands Buffets’ themed dining areas, each with its own unique charm and decor. The restaurant can host up to 500 guests, mirroring the grand scale of Louis XIV’s banquets. The impeccably set tables, complete with white linens and elegant cutlery, set the stage for a dining experience you won’t forget.

Exploring the Culinary Highlights

When you arrive, you’re handed a map of the food stations. The French food feast fit for King Louis offers over 300 dishes, including nine specialty hams, nine types of foie gras, oysters, caviar, a rotisserie, and a staggering selection of 111 cheeses. And let’s not forget the 50 homemade desserts and an old-fashioned ice cream parlor.

Starting with Seafood

A great way to kick off your feast is with the oysters and caviar. The oysters, served on ice, are fresh and briny, while the staff delicately portion the caviar. The foie gras options are a highlight, with varieties like Basque pepper, truffles, and a standout crème brûlée foie gras with a lightly caramelized top.

Seafood and Rotisserie

Seafood lovers will be drawn to the towering display of lobster, featuring succulent tails and claws. The rotisserie offers a range of expertly prepared dishes, including frog legs and Coquille Saint Jacques, which are both must-tries.

A Cheese Lover’s Dream

Cheese enthusiasts will be in heaven with the extensive selection. From Bleu de Basque to Brie with truffles, the variety is both overwhelming and delightful. Each cheese offers a unique taste of different regions and traditions of French cheesemaking.

Delightful Desserts

For dessert, the old-fashioned ice cream parlor is a nostalgic treat. One standout is the Delice au Marc de Champagne, which combines egg ice cream with macerated grapes in a champagne bottle-shaped container. Other sweet options include a chocolate fountain and a crepe suzette station.

An Immersive Experience

Les Grands Buffets offers more than just a meal; it provides an immersive experience that takes you back to the grandeur of royal banquets. With another visit planned to explore even more of this culinary paradise, there’s always something new to discover.

Booking Your Feast

Getting a reservation at Les Grands Buffets is like finding a golden ticket. Condé Nast Traveler mentioned the restaurant in an article called “Hitting Europe’s Culinary Capitals,” where the phrase “Larousse gastronomique in 3D” was used to describe Les Grands Buffets, referring to the renowned culinary encyclopedia Larousse Gastronomique. The New Yorker’s article “The Hottest Restaurant in France Is an All-You-Can-Eat Buffet” continues to prompt visits to Les Grands Buffets by Americans on holiday.

Scoring a reservation at Les Grands Buffets often requires booking months in advance, but sometimes, a bit of luck can get you in sooner. The thrill of securing a table just adds to the excitement of the experience.

Enjoy!

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While I missed the visit to Les Grands Buffets with my friends, a  BIG thank you for the photo and content contributions by Germain Juneau and Jim Lesser.