27
« Je offers dishes like we don’t do anymore. » Blanquette of veal, vol-au-vent, stewed beef… In front of a plate of suckling pig, Louis Privat, the CEO of the Grands Buffets de Narbonne, white mane and singing accent, speaks of his establishment as « the only repertoire of traditional French cuisine. “Les Grands Buffets is not just about catering, it’s an experience of tableware. » With sets that take you on a journey through four large rooms from the Grand Siècle to the Roaring Twenties, it is also a show animated by brigades of waiters, sommeliers, roasters, cheese makers…
A veritable institution, the establishment attracts customers (350,000 per year) from Marseille to Lyon via Toulouse, but also from Paris and Spain. The Gr…