La Cave à Vin is open · until 20:00
La Table’s vaulted dining room

MaisonSaint-Crescent

  • Since 1995A family house
  • Three venuesOne way of welcoming
  • NarbonneIn the heart of Occitanie
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Lionel Giraud in Occitanie

The spirit

Welcoming guests as we would like to be welcomed.

Here, excellence is never intimidating. It comes down to a simple attentiveness: knowing the people who grow, fish and raise, then welcoming each guest as someone we were expecting. For more than thirty years, the Giraud family has made this place a home rather than a restaurant.

SourceClose to the producers
Passing onA way of doing things, to every team
WelcomeWarmly, without ceremony

The story

From a place of welcome
to a home.

Long before the stars, these walls were already welcoming guests: a former oratory that sheltered walkers on the road to Santiago de Compostela. Hospitality has remained the house’s mother tongue.

  1. Middle AgesAn oratory offers shelter to pilgrims passing through Narbonne.
  2. 1995Claude Giraud opens a fine-dining restaurant beneath the vaults.
  3. 2003Lionel returns to Narbonne after working in great kitchen brigades.
  4. 2005First Michelin star.
  5. 2008Lionel takes over the family house.
  6. 2020Second star. The neighbouring wine shop joins the ensemble: Maison Saint-Crescent and La Table Lionel Giraud are born.

A philosophy

“Giving back to the land what it entrusts to us. »

A product picked at the right moment, a patiently fermented reserve, a fish just landed: the House seeks precision rather than effect.

What it cannot find, it produces. What it receives, it uses whole. Luxury stripped of the superfluous.

The land

What the coast and the hinterland entrust to us.

Straight from the fish auction

Fish bought direct, and fishermen supported in adopting ikejime.

Taking time

Fermenting, ageing and preserving, to extend the season without betraying it.

Nothing goes to waste

Every product used whole, and no freezing for convenience.

Local hands

Ceramicists, glassmakers and leather craftspeople from the region, right down to the table.

The vaulted dining room at La Cave à Manger

The place

Stone, wood and greenery.

Beneath the vaults of the former oratory, the rooms were designed with local materials. Plates by ceramicists, recycled glass, hand-worked leather: at the table, every object extends the landscape without ever taking the place of the cooking.

Ahead of the curve, out of necessity

Innovating to show greater respect.

2011The wine list moves to tablets, to save paper.
0freezing for convenience: the kitchen follows the rhythm of deliveries.
~40people bring the House to life, in the kitchen, the dining room and the cellar.

The team

Some forty pairs of hands,
one way of welcoming.

Here, a way of welcoming is passed on as much as a craft. Kitchen, dining room, cellar: everyone carries the house, and everyone grows in it.

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Three doors, one single house.

Plate from La Table2 Michelin starsLa Table Lionel Giraud Sharing dish at La Cave à MangerBib GourmandLa Cave à Manger Wine wall in the cellar1,500 winesLa Cave à Vin