International
Lionel GIRAUD
Chef : 1 restaurant
It's hard for Lionel Giraud to escape his destiny. He says it himself: he grew up in the aprons of his father, Claude. A chef we described in the 1980s as "the most brilliant cook in this corner of Languedoc". That was at Le Réverbère, then at L'Olibo, which he finally decided to leave in the mid-1990s to create La Table de Claude Giraud, at the Domaine de Saint-Crescent.
A few years later, in the early 2000s, wishing to hand over the reins, he called back his son Lionel, who had left to study with Jacques Chibois, Guy Legay and Christian Constant. Grand de Demain in our 2006 edition, just a few seasons after taking up his post, the man who took his first steps within the walls of this former oratory has since matured well, to the point of joining our 4-toque club.
Lionel Giraud never rests on his laurels in this sober, almost bare-bones establishment, recalling the difficulties he has had to face. With the years and experience, he has gradually swept away the questions that sometimes polluted his cooking, and today displays the self-assurance of an accomplished chef, both humble and generous.
Its restaurants
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
