The World’s Best Buffet!! LOBSTER PYRAMID – All You Can Eat!!

The World’s Best Buffet!! LOBSTER PYRAMID – All You Can Eat!!

today we’re eating at the greatest buffet in the world wow you’ve been to buffets before and you already know it’s quantity over quality but this buffet in the small town of Narbon France is different attracting over 360,000 diners from around the world each year l Grand Buffet serves over 300 gourmet French foods complete with a lobster tower chocolate fountain a flaming duck ceremony an ice cream palace 100 desserts they have actually the Guinness World Record for the biggest cheese board in the world but how does this French buffet do it how can you dine in luxury with all you can eat lobster caviar and fuagra for just €62 yes bravo [Applause] oh I can smell food in the air and you notice like the glass pyramid entrance kind of like the Louv we’ve made it to L Grand Buffet the mother of all buffets it’s been 20 hours since I’ve eaten i’ve been waiting for this moment the greatest buffet possibly in history and oh it is going to be incredible what a grand entrance it’s almost like a a greenhouse and to this buffet is so grand to tackle it we have Jeffrey hello i have good news the legend the buffet has both bowling and a swimming pool yeah I noticed that on the way i’m bowling just in case you want to work off a few calories mid mid plate bounce back straight for dinner to help us eat to help us guide us through this buffet there’s Jeffrey as well as Sophie hi hello Sophie are you excited for the buffet oh yes I am yes much so yes as we’re waiting in line uh just a quick note about reservations here it is extremely hard to get reservations uh often fully booked for months and months maybe even half a year in advance i think they might open reservations by time slots and then it just almost instantaneously sells out so thank you to Sophie who we are lucky to have as a reservation and very very grateful to have this opportunity to dine at this buffet we go through the sanitation station before we get to the buffet sanitize this is definitely the first sanitation station to enter a buffet I’ve ever been in we have arrived here we are at the entrance oh this is this is right up there with the most important events of your life first marriage buffet birth marriage buffet marriage buffet yes there’s a lot of questions to be answered one of the main questions I think we’re going to try to answer is how are they able to serve this impressive buffet with so many things and so many quality ingredients right now the price is €62.90 they have so many fancy dishes the biggest question of all is can they really be that good okay we’re stepping in i already love the decor which they say is actually inspired by the Palace of Versailles this is probably the greatest entrance to any buffet I’ve ever seen in my life a scale an antique scale you weigh in and weigh out okay 59 kilos and there is Escopier so Jeffrey who exactly was Escopier i mean he created all of the French Kitchen Brigade concepts about how to organize a kitchen whenever you hear the me we chef that was his copier so he had a major part of developing French cuisine as we know it today and fine dining worldwide and this buffet is kind of dedicated to his an homage thought it’s a it’s a homage to his legacy and his influence on French cuisine i can’t wait yes and it’s only fitting that we we pay respect to Escopier right here and also the famous duck press from the oldest restaurant in Paris lur de Jant and that’s one of their signature dishes right the press the pressed duck here which is in our near future yes oh what a grand entrance we’re still in line but we’re getting our first glimpse of the stations oh and that’s the chocolate fountain right there bonjo is this the map okay oh look at this place it is a straight up a whole world of its own oh the ice cream room look at that dining room whoa and our room is this this grand ballroom bonjour wow look at this table so Mike is this the first restaurant you’ve ever filmed that might be too big for your camera you need a lens this big it is it is l grand so you sit down at your table and you’re presented with one of the grandest menus I’ve ever seen in my life as well within this brochure you have an entire map of the buffet so they’ve arranged this by area so appetizers we got to check this out the classics from Augustus Scopier oh yes breads fish recommendations of the chef i think you’re not immediately allowed to go attack the buffet i think you need to like settle in order drinks order drinks you’re not fully released to the buffet immediately this is a buffet that most definitely requires a real strategy because it’s almost guaranteed that it would be physically impossible to eat everything in the buffet i think Jeffrey is that true would it be physically impossible we could try [Music] so the buffet is actually really neatly organized from the charerie and the cold seafood section and the cheeses and then you have all the hot section with the live cooking station and all the chefs buzzing around the kitchen preparing fresh plated French classic meals and then they have a whole buffet station with all the pre-cooked dishes there has to be 20 to 30 dishes we’ve decided to kind of keep it French classical progression of of starting with the the entre the starters and then moving on to the main courses then moving on to the cheeses and then onto the desserts but in the meantime slice yourself chari there’s a huge selection of hams here just hanging the aromomas snacking at the buffet there’s a whole sack of duya there oh man oh then do [Music] you have this is with some of the white ham the French white oh and a got a tag to know what you’re eating wow then along with all of the charerie then they have the whole pate and crruit station uh a very important French preservation of meat wrapped in pastry oh look at that massive pate and crruit a loaf oh look at this selection of all the the pates of every kind aspix pig ears preserves this one is a a freandu aon raket di august esophier wow little bit of this one of that orange one with a deet man you can go crazy on the cold entree section from 25 different hams and chisos to a neverending supply of pate that could keep you busy for your life on a normal night that would be dinner but here it’s just a snack let’s try the pate and crruit cheers cheers what a buffet oh the porkiness of that pate oh the flavor is delicious that’s great so cold and refreshing and delicious going with this pate [Music] next oh it’s so buttery and I love how they actually they really try to have labels for everything even they have labels you can take with you to remember what you’re eating at the table but in the end it’s just like everything is so hectic and you just want to eat it and everyone’s in a frenzy so everyone’s moving around so bustling that you just Yeah in the end you just want to devour everything you try your hardest to know what everything is okay next let’s try that aspect look at that one it’s like orange and saffron i feel like these are made with a lot of craft mhm these are not just thrown together oh no yeah the quality impressive at a buffet of such scale and with so many people i’ve never seen anything like it in a buffet you would see maybe two or three of any of these things in here it’s like I mean they must have had 12 hams oh yeah something that’s interesting about pates is there so many different textures some are more coarse some are more smooth some are more mousy that one has a perfect like medium texture that pepper crust is incredible we’ll move over to the ham plate smoked mhm it didn’t look that good but but it tastes wonderful it is wonderful okay and I can’t wait to try the the duya i I snuck one at the beginning it’s so good it’s so good might have to smear that on a steak then duya oh it’s tasty [Music] the texture of that the smoothness of it so much fatty smoothness in there oh and the chili kick that’s one of the great inventions was it from Calabria Italy i thought mhm killer oh yeah don’t judge me sophie what do you think so far of the buffet very nice um it takes some effort to navigate yes but it’s re it’s rewarding it’s rewarding um I finished an appetizer of cold seafood including very good snow crab and now I guess I’m going to the 123 and get some leg of lamb and here it is the giant lobster smoking tower dry ice tower of lobster it’s huge and actually this is just a display actually uh they serve the the lobsters and the seafood over here in the next display this lobster section is unbelievable oh man with the with the row oh okay wow yes yes yes oh yeah crab wa thank you that is packed it’s huge packed with crab oh with the crab legs yes please cra legs yes please fish soup some garlic espokia special specialtity right there that’s one of the mother sauces one of the mother of all mother sauces okay so there’s more there’s more cold seafood as you go along sardines to razor clams to clams to muscles to displays there’s gap grabbing things from the display um could you give me one of those razor clams let’s do a razor clam thank you how about those muscles the muscles look pretty good yeah and here it is the all you can eat caviar just plop it plop it right under that lobster equally as impressive as the lobster tower is the oyster tower look at this silverware it’s unbelievable but a whole tray two different types of oysters i think one on the top one on the bottom i only want I think two for me is fine did we get carried away we have a mountain yes it’s hard not to get carried away we said we would try to restrain ourselves how are we doing not very well the seafood section will just blow your mind the displays yeah the caviar the welks should we have a welk should we start let’s have a welk a welk i’m just biting it out i think so oh the bottom’s tight tough oh it ricocheted up my nose [Music] oh it’s sweet yeah that is it’s a great bite to begin your seafood cold seafood journey at the buffet so the lobster you got the row with the row and Jeffrey piled it up with more row with caviar maybe just a caviar bite first row row row your lobster on a on a blini lobster caviar oh that’s a lot of caviar it’s briny not quite as silky caviar is okay a little crunch not in almost a crunch yeah but pretty good though yeah i think it’s probably like a more of a flying fish caviar like not a sturgeon i like the crunch mhm oh the lobster icy cold refreshing sweet i don’t want to talk about the price too much but again €62 yeah it’s actually almost unbelievable the price the value of food that you’re able to eat at this buffet it’s truly unexplainable yeah it’s unexplainable i think this is like a garlic ioli oh good right that garlic i aoli or garlic mayo oh that takes it to the next level moving for the crab leg oh oh pro move totally by luck that I got the the whole claw the whole leg there oh wow incredibly juicy and tasty and you know one one thing you have to notice is the service like I don’t even know where we just came here we didn’t announce to anyone that we got seafood but all of a sudden she just appeared with crab crab uh pliers and utensils she just delivered them to us i think she just they’re keeping an eye on you at every moment and the whole point of a buffet normally is to each his own all they do is clear the plates and they’re doing everything yeah like she just delivered that out of nowhere when she saw we had seafood on our plates these are like Normandy crabs aren’t they but it’s stuff cold water yeah it’s absolutely stuffed sliced in half look at that cross-section just full where’s this crab originating from oh it’s from the Atlantic mostly okay like Normandy atlantic normandy britany the north okay uh the but especially Normandy britany and a few a few miles below okay it’s a cold water Atlantic crab oh here i got you some of the meat here you find it in You know what this is that it’s a Britney spear the crab is from Britney and then you get to the meat the way they slice it in half you get that cross-section but you get that head butter juice at the top and all that tamalei then you get to the the meat in the center there it’s sweet it’s fullbodied it’s just like stuffed with meat this crab a lot of times you get the crab and it’s like all bone mhm especially at a buffet right yeah like this is like absolutely packed stuffed are we going for the oyster spear move oh spirit ready this is the spirit oh this one’s more briny yeah perfect two varieties of oysters i’m going to go for the the dill marinated oh that was salmon next ooh salmon is oily rich and just infused with the flavor of that dough okay next up for the razor [Music] clam really meaty taste the olive oil a little bit of herb in there as well give it kind of a contrast of flavor yeah a birthday oh happy birthday yes i love how they celebrate birthdays communally all together with song and look at that jukebox oh yeah very cool yes that was a fantastic course let’s move on don’t do [Music] it we’re going to see the duck ceremony right now it’s going to be impressive and here comes the duck the flaming duck on a sword wow [Music] [Music] yes this is the most amazing procession ever [Music] okay the duck is flaming on a sword whoa yes this is one of their signature dishes um that you absolutely can’t miss wow look at that duck oh the color that was the most incredible buffet move I’ve ever seen but the process is far from over he’s carving it up look at how juicy that duck is and there’s still so much more to go for the recipe okay okay but now comes the press yes oh oh the whole backbone goes into the the juicer the duck juicer okay okay that goes into [Music] the Oh [Music] wow all the blood and the juices are pressed out and that’s going to go into the sauce look at that what a move a line of sauce a carrot goes on and some of that duck which has already been made with that sauce the pressed sauce the whole ceremony was just totally over the top and amazing i loved it are you still hungry yes oh we’ve come to the signature dish here we go that sauce they press out the blood and the juices from the backbone sort of right oh wonderful okay [Music] oh that sauce duck flavor comes through even though the sauce is really intense mhm oh man that sauce is truly classic it’s so savory so much duck [Music] intensity it’s like the complete flavor of the duck i guess you could say it’s bloody good cheers Jeff cheers Mark that was delicious and again this is one of their signature dishes that you absolutely can’t miss partly for the presentation and the st but the history and it’s just tasty but we still have a lot more to eat [Music] so from here next on the buffet I think we’re going to tackle the the live grilled meat station so this grill station you need the menu and that we were presented when we started the meal you can order all the different fish dishes all the different meats and poultries here from this live cooking station the hair royale is an absolute must and you make your order and the chef just calls it out to the back of the kitchen so their system is so cool though i mean they have they have the grills in the back they prepare your meat they prepare it fresh every time you order then it comes to the plating station where they have four or five stations where chefs just add the sauces add the different uh toppings so everything is served fresh [Music] okay from the live cooking stations you can order like a few dozen different dishes but it’s really impressive the way they’re able to crank out these dishes of such high quality gourmet French level quality for so many people and the lines don’t take that long too it’s really a system they have perfected here at this buffet these are like full plates at a at any French restaurant yeah normally at a buffet you take just a little bit but No now you got the whole main they give you a whole main and there’s about 25 of them that you can order yeah so the beef stores you were going to in Paris how much would one of these cost yeah €30 30 €30 for one plate but here you can eat as many as you like with a choice and a variety and the quality is incredible and the way they have all their chef working in a harmony is impressive this is a Escopagra and bridge quail fuagra and grape so this is a a heritage a classic oh all the fuagra in there stuffed with [ __ ] stuffed with fuagra wipe it in the sauce that was incredible yeah yeah the succulence of that coil the fragrance of the fogra and the richness of the fogra embedded into that meat that sauce is fantastic wow it really is incredible quality yeah at scale wow while serving a thousand people now to the body oh are you going to let that sauce go to waste no no we’re going to wipe up that sauce with the grapes as well oh got to get a grape grape i’m going to put a grape onto this bite on top of the fuagra wow yeah that’s phenomenal a gourmet the cool grape with the the sweetness of the grape the faga inside is just embedded and along with the pressed duck this is one of their signature dishes here that you do not miss it hair ala royale here we go oh wow man that first bite of the hair is incredible the sauce can still taste it look without even a bite it’s there just fills into your mouth all the taste buds doesn’t go away what’s the story of hair al royale Jeffrey i don’t know it’s a roy It is a royal sauce i know it came from Escopier and was one of the classic dishes of the court no it’s a palace you do feel like you’re a king i wonder if in the palace of Versail wonder if this is my favorite dish and the meat is so tender and all the organs just mashed up in there the sauce is so it’s so intense that I think we might taste that sauce until tomorrow until tomorrow this is tornadoes Rossini yeah it was created for Isabelle Rossini so this is also one of the classic Escoier dishes with a steak on the bottom fuagra on top and sauce and the idea is to get possibly some of the some of the meat plus some of the fuagra all in one bite medium rare we have to come back it’s winter nice and light yes oh man mhm wow the [ __ ] gr just liquefies melts into that sauce that’s the flavor of the grilled steak on the bottom incredible that is delicious they all feel very um refined and very regal i guess royal if you will you don’t get this at your average steakhouse no just the right amount of fuagra not too much not too little just to compliment that meat sometimes you’re only allowed to order one or two at a time depending on what dish it is but you can just keep on coming back as many times as you want i think they they just do that to progress the progress the flow yes oh we got some of the seafood dishes had to get a castle but let’s start with the scallop what is the dish called uh coil seac coil seak oh oh that’s hot and good that creamage on fire creamy mushroom it’s incredible yeah then we try the coral which is like that the mustache of the scallop oh wow oh there’s sauce game their sauce game is strong their escopier game is strong the mother of sauces esco would be so proud that was really good another dish we absolutely could not miss is the kaso which is the national dish of this region yes the grand centerpiece dish with beans with sausage this is like a personal sized right oh that crust on the top looks creamy it’s like melting oh there’s big old Oh oh I had no idea what I was going to get you got it jackpot it’s a whole piece of pork belly m oh wow this is pretty damn good so smoky the beans are so creamy this is like the ultimate like centerpiece dish of this region and sausage naron cannot believe how those beans just melt on your tongue the smokiness that’s definitely not a light dish that’ll keep you warm for days it’s good very good that was very good amazing castle is outstanding we’re moving on to the cheese section they have actually the Guinness World Record for the biggest cheese board in the world i’ve read something like 110 different cheeses from across France are represented at this buffet and Sophie is an expert on French cheeses she’s going to walk us through some of the cheeses it doesn’t really matter where we start because they are have organized it by types and origins of cheese but not necessarily by their level of pungent pungency this is the aged cheeses and blue cheeses section okay which is a pretty long one so here you have the the ga the cheeses from this is called fromola okay so these are blue cheese blue cheeses this is regal regalis wow cheese very pungent i’ve I’ve had some this is renoso from Corsica very creamy this is a cow and it’s from the Alps the more pungent the better for me well I suppose this one the Oh from Yes now I think this one is very pungent the regalis yes some of the blue cheese it’s a sheep’s milk cheese and it’s blue it’s beautiful for somebody who loves cheese this is absolute cheese paradise there’s nothing greater than this cheese buffet okay wa what is the green one i think the tomir it’s a it’s a dy green and flavored with basil recently actually on this trip at another meal I had my first taste of rock for and I was just it was a life-changing moment for me i’ve never had cheese like that before and I think Sophie is choosing between four different types of rockfar i think you should have the bar which is one of the It’s not the bluest but it’s very very It’s very delicious it’s It’s my favorite okay amazing so bahan these are the the soft cheeses like camber and brie okay and this is from Normandy pav pav pavid it’s cow’s milk okay and it’s really good too oh yeah that has an aroma we have the cur from Britany and the liar which is the strongest of Norman cheeses the liver livero what a name that’s the name of the village okay okay very cool we’ve been through only half the cheese at the midsection of the cheese is this sculpture this pyramid of cheese well this is all real cheese too it’s moldy and hairy and just waiting to be consumed this is has a denominated protection of origin this is val from the l this is uh brau de py from from around here it’s sheep’s milk okay now this you must absolutely try it’s pub this sheep’s milk cheese from this region which is very runny very runny and very oozing totally oozing look at this contraption what is that contraption it’s very interesting it’s from Switzerland oh so it’s just very thinly Oh wow really thinly slicing like a woodworking tool yes it’s from Switzerland and very very popular called monk’s head monk’s head thank you Sophie that is truly an education on cheese and there’s so much to know i I truly do not know even 1% of cheeses and the culture that goes with it but I’m excited to try all these cheeses the aromomas the complexity i mean as with so many things at the you can make the entire meal cheese and be happy and get your money’s worth i’ll just try the rockur first one of my favorite greatest cheeses on earth that crumbliness and this one cames from comes from a very very famous cave which is called [Music] it’s the silky smoothness is unbelievable the mushroomy flavor is just Mhm on the next level okay next one sophie is this a blue cheese it’s a It is a blue you can see the blue and see the blue oh yeah oh wa that one has like more of a an earthiness to it mhm that is that’s a unique flavor so good yeah yeah it’s good really good unbelievable now you can try this one which is a very runny sheep’s milk cheese that has a that has a unique aroma to it definitely a little like decay in a good kind of way oh but that one is the smell is stronger than the taste that’s often case the case okay the aftertaste is pretty pungent but really good this one is interesting it’s called curinote wow the amount of flavor is in my mouth right now like there’s fumes coming from that last cheese some of the cheeses start off mild but then build build in intensity oh that one is good too very nice along with all the different cheeses I had to get some of just the classic kam bear one of the most famous cheeses and you have to have a little of the rind that’s good that’s good mhm it’s just common bear is famous for a reason just so good and creamy and sticky and delicious now you try this try this one with his pad it’s a lesser known Norman cheese that’s very nice another birthday behind us [Music] oh this one has more of a like a thicker body to it yes um a little firmer and finally cuz we’re going to take this to the other place okay finally the the lever wait for this so I guess it’s a little bit loud it’s almost with some of the rind laku yes have a bit of everything look at that that looks It’s just such a pretty cheese strongest this is the strongest cheese oh yes cheese in Normandy maybe in France yes w that one I’m not sure if it’s runny or dry or it’s kind of like all textures in one i have some tedd monk the one we sh they’re like wood shavings yeah paper thin shavings really good melts in your mouth okay next one some canal cheese from Should this one the rind be eaten you can see that thick don’t eat the rind not the rind on this one okay no so that’s a harder sharper it’s Yeah it’s the origin of it’s it has a common origin with cheddar but one in England one in France but they did basically the same thing with two different milks now have some pir go take it from the runny side and with a rind right with a rind it’s a sheep’s cheese and it’s from this region oh it melts yes it’s just running liquefying it’s a mild cheese too then finally one more finally the the Ser very famous for its grayish wrinkly [Music] rind that was Oh that one is sticky and a little bit goaty wonderful this truly is the place to come to try a magnitude of different [Music] cheeses oh the buffet has been an absolute experience and incredible and actually we’re running out of time that’s why there’s uh less and less people here uh so have to go to the dessert station for the desserts you’ve just literally got everything you can imagine from eclares and macarons to baba rum to the chocolate fountain to fruits and strawberries and cakes and pies of all things imaginable and then at the back of the dessert room is what I’m really after [Music] okay so that should be butter sugar maybe some some citrus in there kgnac goes on yes yes bravo bravo yes [Music] [Laughter] okay and next up lessier norwegian omelette they They light it on fire they do this room is incredible feels like you’re in a palace here surrounded by ice cream and sweets and all the frozen desserts oh so it’s an ice cream the Norwegian omelet is a ice cream cake ah beef flamade right here oh nice nice nice [Music] we got one of the lemons we got one of the Norwegian omelets flamade and we got the crep susette cream caramel this baby is so crusty it’s burnt sugar crust just burnt look at that caramel caramel chocolate fountain is here and then you serve yourself the chocolate here chocolate white chocolate chocolate with milk just a little taste of it i got to have taste that chocolate fountain okay perfect this has been a life experience a journey i’m embarrassed to say we probably didn’t even make it through half of the buffet but what we did make it through was fantastic and they really make you feel like royalty when you’re here i don’t think 3 hours is enough i think you could spend an entire day 24 hours here at this buffet and still have more to explore and now it comes down to the dessert all good things must come to an end but what a nice looking end that is yes with a little hard crunchy on top all right ice cream like ice cream cake oh with rum oh the with the or the cognac so good yeah yeah with the cognac on top just soaked in that cognac you really taste the flavor of that cognac okay the crep suzette flamade again in cognac butter orange juice sugar [Music] oh tangy the orange juice orange juice or lemon orange juice usually right yeah orange juice orange juice the butter the melted sugar the cognac oh the crepe is amazing where do we go from here let’s try this guy look how beautiful that is that lattice of caramelized sugar yes eggs and snow eggs and snow with Look at that lattice of sugar it’s Oh I got splattered oh here m the flavor of that burnt sugar the meringue egg foam which is so light and fluffy the texture is incredible really vanilla too cheers cheers chocolate fountain oh pure chocolate wow it coats your mouth and it’s nutty micah says “Yes.” Pyramid-shaped chocolate fountain that greets you while you enter you knew it was going to be good from the start melted chocolate of your dreams right there so caramel cream this is creme the classic yeah this is it look at that yes so custardy how about this with the flavor of the orange the burnt sugar on top very sweet but very good dulich oh and then I think the the final dessert we got the lemon sorbet you can see it’s a whole frozen lemon that’s it the Oh the cap i got the whole cap oh yeah oh it’s cold oh yeah okay that’s the way to end that’s like a palent cleanser oh my teeth yeah that’s that’s my kind of a dessert though very acidic cold refreshing icy at the end of our meal we got the the buffet again comes to €62.9 per person for the buffet and then you got to pay your drinks I think on on top of that jeffrey final thoughts about the buffet i think it is amazing how they can do so many classic French dishes for so many people at such a high leveldeed like I don’t think any of the dishes fell down maybe you can get each of them at a specialist place better elsewhere in France but to have an overview of France in 3 hours this is it yeah true jeffrey thank you for joining us on this man this ultimate experience sophie thank you for bringing us here what a buffet what an experience a true culinary wonder of France that should not be missed for every food lover for every buffet lover it’s truly a remarkable feat and then lastly actually as we were talking to the manager we did figure out the question we were asking from the beginning how are they able to charge 62.9 per person and the answer is some kind of statistical application who eats what how much of what when they eat it yeah straight up they know the numbers the statistics how many people will come how many people will eat the oysters how many people will eat the frog gr and they calculate that it’s a numbers game and they do it expertly i got to believe that there are a lot of people come and don’t eat that much and they make up for people like you and I definitely definitely but all that being said the value that you get for your money here is outstanding the workstations the food stations the display the variety it’s all there in this French Lou food it’s the food Lou i live this place

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Les Grands Buffets, located in Narbonne the south of France, is known to be one one of the best buffets in the world – that’s why there’s a 7 month waiting list to get in!

On the menu you’ll find a lobster pyramid, all you can eat foie gras, caviar and charcuteries, a huge selection of Auguste Escoffier French foods cooked to order, pressed duck known as canard au sang, a huge hot food station, and the world’s largest cheese board! There’s so much to eat, and such a selection – easily the most French food available to eat in one meal in the world.

On top of that, Les Grands Buffets decoration is inspired by none over than Versailles itself with some of the biggest and greatest French art and designers coming to decorate and design the four different dining sections. This truly is the buffet of all buffets!

But the question is, for just 62.90 Euros per person, how can they serve you all of this?

Les Grands Buffets (https://maps.app.goo.gl/RFuLY5meAWohR6658)

Read my friend Jeffrey’s review and buffet strategy here: https://open.substack.com/pub/xtremefoodies/p/the-worlds-best-buffet?r=g2oqo&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false

Thank you to my friend Sophie Brissaud (https://www.instagram.com/sophie_brissaud/ Food and Wine Journalist, Author) for arranging our reservation!

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