Is This the Most Luxurious Buffet in the World? (French Food Heaven)

Is This the Most Luxurious Buffet in the World? (French Food Heaven)

I’m already overwhelmed. This is the best selection of cheese I’ve ever had. I’m gonna cry. Glass number two. It’s starting to get crazy and crowded in here. Between this and the really moldy cheese, I’m going all French baby today. Hey guys and welcome to our new vlog. We are now in Narbonne in the southwest of France. We’re about to enter what is most likely the most exciting food event of our lifetime. We’re going into Les Grands Buffets, which is the most luxurious, opulent, yet very affordable buffet in Europe. And one of the biggest buffets in Europe. It’s got a Guinness World Record for the largest offering of different cheeses in the world. I think they have 111 cheese options. Also, they are known for having incredible French gastronomy, about 150 different traditional French dishes. We brought their appetite, we brought the camera. You’re about to see it all. And we’re about to eat it all. The really cool thing is, because it has this luxurious offer with some of the best dishes in France, they do keep it very affordable. Getting in only costs €63 per person, which is a little bit more expensive than a normal meal out per person. And you have a 3 hour time slot to eat, basically. The wine is also very affordable. They sell it at a producer’s price. Producer’s prices, yeah. We ordered two glasses of white wine to start, and enough tomfoolery, and let’s go and eat something, I’m hungry. What do you think of the room? Very luxurious, it’s out of this world. It looks like the Ritz. Yeah, there’s so many plants, so much greenery, it’s beautiful. And we’re the first ones here, so it starts at 12pm, and yeah, it’s pretty empty so far. Bad news, because I already went to have a look. There’s already people diving in. Oh, okay. Let’s go. Okay. I’m already overwhelmed. This first room here, this is with specialties, with mains, meats. We got the cured meats to the right, and this section here right in front, this is desserts. They got so many. I started with some charcuterie and some specialty cheese. Do you know what you got? No, it’s in French. I do love the fact that they have the cheeses per region. You think this is enough cheese for you today? We’ll see. I think my – You wanna try the green one with the basil? Oh yeah, of course. I wasn’t sure if it’s basil or matcha. Yeah, either, me either. I thought it was matcha. Looks insane. Have you seen the seafood section? It looks absolutely decadent. It’s right here behind you. Look at the lobsters. It’s very spectacular, isn’t it? I’m gonna get the most French things I can find. I don’t know what this is. This looks very French, I’ll take this. ‘Alors’, okay, I got a few salamis. This is hamon with pepper. Look at the cute olives. Where are the cute olives? Oh, the little thingies. Oh yeah, because it drains the juices, see? It’s got a hole in the bottom. Some of these bad boys. Ain’t no party with no pickles. Cheeses. This is from around the world. Okay, that’s from Italy with wine. I haven’t seen that one. I’ll get one of these. Okay, this is from Belgium, it’s cheese with beer. Hey, you got the good ones. This one is just called the Napoleon. I’m gonna have to try Napoleon. Napoleon. Everything’s in French, it’s very not. Yes, I know. Yeah, but we’ll figure it out. Oh my God, look at this. Look how moldy this one is. Look at the amount of mold on that one. Oh my God. You got the moldiest bit. And look, one more. Okay, so these are both goat cheeses. Look at this, look how moldy they are. That’s a good amount of mold you got there. So this whole section, this is goat cheeses. I think this is the section with the most matured ones. We’re gonna skip this one, hot take. These are the very potent ones. Brie with truffle. Haven’t seen that one. Brie with truffle, let’s go. We’re gonna try a random one. Let’s go with this one. I do like the cheese knives. No idea what this is. All I know is it’s cow. Saint-Marcellin. They have a 1000-day Gouda. Look how orange it is. And I’m gonna take this one too. Sweet, that’ll do. Okay, this is with mousse de canard for Horia. Which is duck mousse. Sandwiches with duck mousse. Looks like a cake. This is the amuse-bouche section. Yeah, I think so. Place it anywhere, it doesn’t matter. It’s a mess anyway. And let’s get one of the egg mimosas. Okay, I’ll put it here. You got it? Yep. Okay, so this is round one. Ready to go? ‘Oui’. I like how everything is so fancy and official in the room and then my plate is an absolute mess. Look at this towel. You can take this to the beach. The waitress just told us we have 3 hours until they completely close down the starters. 3.30 hours for mains and 4 hours to finish off our desserts and the cheeses. Cheers first. Hey, my wine is whiter than yours. I just ordered two and I don’t know, maybe we can switch. Mine is a bit soury. Mine is not. You will probably like mine more. Mmm, so floral. There you go. There we go. Problem solved. Very good. Okay, let’s see what we got in this beautiful little situationship. Well, we can all agree that you got the better cheese selection. Yes, I was very overwhelmed and hungry, so I just got what, I don’t know, based on instinct I guess. My sandwich with duck mousse is weird. Why? The duck mousse is good. But the bread is sweet. It’s like dessert bread. It was in the shape of a cake, so. Very interesting. Oh yeah, fair enough. The cheese so far is phenomenal. This one, with basil. Is it good? It is so good. So far, I’m loving everything. I mean, I love cheese. I think that’s the same as mine, I got one of those. I think she’s having a good time so far. Everything is, so I kind of selected them, because I like sharp cheese, aged cheese, so all of them are crumbly and sharp, and I love that. I found a tiny sausage, tasted it. Turns out, it’s liver sausage. Ooh, interesting. It tastes so much like liver. Not a liver fan, but somehow… You know what I wanna try first? I’m gonna try this, the most moldiest. Look at this. Look at this. Am I supposed to take this off? I don’t know. Live a little, I guess. Dude, it’s vanished. Like, it melted. Does it look like an attic that has not been open since the 1940s? Sure. Okay, someone’s having a good time. This is the best selection of cheese I’ve ever had. Right, I wanna try this tiny little sandwich, which I don’t even know what it is. Onion, mushrooms, meat. It’s good. This is salami with pepper. Oh yeah. And it’s so tasty. It’s good. Oh, the pepper is very potent. This is the 1000-day aged Gouda. That is, I mean, it’s 3 years, it sounds more fantastic when you say 1000 days. Oh my God. That was the most crumbliest, the texture of Parmesan almost. That was so good. But we have one more Gouda, which is a lot harder to penetrate with a fork. Oh my God. Is our love language feeding each other cheese? That is life. It’s like Parmesan. I know, right? The texture almost. My God. They got like different prosciutto, different hamons, some more raw than others, some more aged, some more smoked. Have we discovered anything else good? Yeah, but I ate it. The charcuterie is very good. So I did pick up two different moldy ones. This is the other moldy one. Look at all this mold. Yes. How can it be so good? It looks absolutely horrendous. Do you wanna try this beautiful display of egg? This one egg. Sure. Deviled egg kind of? It said egg mimosa, and it’s got a flower on top. Do you not want it? No. Tastes just like a 90s birthday party. You wanna try the truffle one? Ooh, yeah. Truffle brie. Not very truffle-y? It’s more brie than truffle-y. Ok. But it’s very buttery. Very smooth. All right, we got some porky stuff now. We got some porky terrine. This is like a pork mush. It’s like a pâté kind of thing. I don’t even know. Just gotta go. It’s just you put it in your mouth and within two seconds it’s completely gone, melted. Is it good? It’s almost like spreadable. Is it very pâté -y? No, because it doesn’t taste like organs it tastes like meat. This is a terrine from Bourgogne, I think, the area in France. Don’t know what to expect. Could be awful, could be superb. More like the classic taste of pâté that we know. That we grew up with. The liver aroma. Yeah, but it’s very good. It’s really high quality. It’s a lot more meaty, though. Last two interesting things I wanna taste are this slice of something en croute, like in a crust. It’s kind of like a jello terrine type of thing. Absolutely outstanding. It’s so meaty, so delicious. How’s the crust? It’s very soft and moist, whatever you wanna call it. It’s just, you don’t even feel it almost. It’s very light meat so far. Oh my God. Honestly, you can come here with no teeth. Everything’s so soft. Other than the really aged gouda we had, everything else is so soft. You don’t need teeth. Just with your gums. You can chew with your gums, yeah. All right, last one is this Spanish cheese. I think I had this one. I don’t know what’s going on with it. It looks like a red wine. I’m gonna cry. That’s my favorite thing of the whole plate so far. Well, you haven’t tried the basil one. I have not. But it’s all gone, I’m sorry. We’ll take 5 minutes. Have a bit of wine. Clean up the plate a bit. And then we’re gonna go for round two. Seafood for me, typical French onion soup for Laura, Yes, it’s the first time I will ever try onion soup. They just started serving the really fancy duck dish. They make here something called the duck which is from Normandy and it’s a very complicated dish. It’s only served in a handful of restaurants worldwide. It involves pressing these carcass of a duck. With a silver press that costs like €50 000 or something. And the whole point is you’re pressing it to a point where all the juices including the blood and everything in the bones just come together and then they make a sauce out of that and they serve it with the duck. And it’s supposed to be this outrageous delicious dish and you can only get in very few places. Very fancy. Yes. It’s starting to get crazy and crowded in here. So this is the section with just the hamons. They’re each different. That one is from Spain. That one’s from Italy. And so on. That’s from France. If you’re into charcuterie this place is worth coming for this alone because I love charcuterie and I’ve never and I’ve never seen such a selection. Yeah you have option of carving it yourself. So even if you don’t like hard meats like duck and other things. If you just want to come for this and the cheese this is more than enough. The cheese… We got one more section. I think that’s meant to be veal. That’s some sort of a veal dish. This is chicken I think or no… Oh do you think this is? I would think this is frog. Frog. I think it’s frogs. This definitely like you can tell these are yeah these are baby frogs. Tiny frogs. Okay we need to look up what Civet de sanglier is. I hope it’s not the civet animal. So these are all basically meat stews. Yeah. Okay this is veal head. Wow okay. I think this is meat from the veal’s head. Okay. That’s niche. This is tripe. This is cow stomach. Yes yes yes yes. This is probably similar to the one we had in Florence. Yeah beef. Oh this looks good. I’m sure it’s very tender. The whole dessert section is right here in front of us right now. No one’s there yet. No one’s here yet. It’s empty. Which is why See this is what I’m telling you. You gotta start here. Yeah start with the dessert. Sure. There’s now the next room with the cheeses and the seafood. And it’s already packed. And this is the most crowded one so far. Let’s go. Dive in. ‘Après vous’. I’m in line for the soup now. You’re in the soup line. I would never imagine I’d be in line for soup. I don’t even like soup. I just realized there’s separate rooms for seating. Yeah. And there’s I think four or five of them. And each one has different themes basically. One of them is this really beautiful garden here. Which I’m kind of glad we’re not in today. Yeah it’s kind of cold today. So we’re waiting on a huge line for the lobster. It’s actually not a line for the soup as we initially thought it’s for the lobster. I don’t really want lobster. I just want to grab the rest of the seafood but it’s the same line. What I can say is that so far we’ve not heard the single other person speak any other language than French here. There’s only French people. So it’s just literally just French. Tiny bit. Is that Snape’s potion cauldron? Some croutons. I don’t know what this is. And some… grated cheese. ‘Voila’ ‘Merci!’ This is a scorpion. Look it looks like a scorpion. Poor guy. This looks very uh non-fatty. Yeah looks very lean. Now this is the fish section. This is albacore tuna. This is the most expensive tuna. So let’s freakin’ go. We got a salad with herring but it’s raw herring so no thank you. Yeah so people are kind of unhinged. Yeah they just keep cutting the line. Stop skipping the freaking line. Okay so we got this is the anchovy station apparently. One more skip the line right now in front of me. I think these are scallops. Scallops are some of my favorite things in the seafood world. So I’m gonna get those. I did get half a lobster. I was kind of coerced. I got to the line and she was already passing it down to me. So I took half a lobster. This is raw fish here like raw salmon. Sashimi. She skipped the line. Look at her. The audacity. ‘Mon Dieu! Ce n’est pas possible!’ These are for the caviar. If you’re being stylish you spread the caviar on that so Well, might as well. Do you want some oysters? Hell no! We’ve lost her. We’ve lost her in the cheese. The crowds man, it’s like a concert. If you think you’ve seen rude people you have not seen rude people until food is involved. Oh my God we’re getting elbowed, pushed and if we’re not they’ll just skip the line. It’s impressive. Okay so this is a foie gras line. I’m not gonna have foie gras. I think we shouldn’t have foie gras. Let’s make a stance. The contrast between how classy this spot looks here and the jungle. The behavior. The unhinged behavior. It’s like the hunger games. The lady who shoved herself in front of me. Elbowed me in the stomach. ‘Merci’. And then not only that, she spent about eight minutes trying to decide what she wants to have. Absolutely ludicrous. So first time trying the onion soup. The croutons are already mushy. It was a long way back to this table. This is two days later actually. Yes. Tastes like fish. Like fish? Yeah maybe it’s lobster soup or something. Maybe it is like lobster bisque or something. It tastes like lobster to be honest. I didn’t want that. Let’s see what we got here. First scallops. Very good. Oh wait I have to start with ‘le petit hors d’oeuvres’. The one that’s caviar but it’s not caviar. It’s not caviar? I don’t know. The lady that shoved herself in front of me corrected me when I said caviar and then went on a rant so I don’t know what she said. It tastes caviar-y to me. Okay and this is a little um… kind of looks like a cod roulad or something like a mushy cod with this sauce on top. It’s okay. It doesn’t taste like much. So would you say that so far you were more excited by the cheese and charcuterie? Oh 100 percent. The scallop is good. I like this one. Is it cooked – is it tender? Yeah. The expensive albacore tuna. Honestly this tastes like canned tuna. Not gonna lie. We have the unwanted lobster. Oh no. The little tiny shrimpy shrimp. All right so this is it. This is a tiny tiny bit of meat. It’s all right. I don’t think this creature deserves to die for this. I kind of agree. Look how lovely it looks. Okay and now we have uh the lobster. Half a lobster I guess. The craze for the lobster was uh Insane. If you’re being pragmatic and you’re thinking just for what you paid for The fact that you have all you can eat lobster is a bit nuts. If I’m being honest okay the lobster was already there, It was already cooked it was done. I gave it a go. I haven’t had lobster in years. I just don’t see it. I think it’s a I think it’s a trend. Yeah I think so. People just think like oh lobster fancy. Yeah yeah I agree. And even if it’s really nice – this is good. It’s a good lobster. It’s well cooked. It’s nice. It’s delicious. Does it deserve to be boiled alive? Probably not, I would say. Yeah I agree. Like the scallop easily as good at least if not better. Glass number two. Yay! We’re so brave. Okay so you’re only allowed one dish per person. So you don’t order like 5 things. So I got the escargot. For Laura I ordered an onion soup. I mean the plate thing is very much like fine dining. And the meat up top there. Looks cool. Their kitchen looks very cool. It’s very organized somehow even though it’s kind of hectic. I can’t believe I’m ordering two soups. That guy on the left is like an MC. That guy. Oh I like the little packets of greens. Why does it have an egg? That’s how they serve it with a raw egg. Every time there’s a catch. I swear French food, man. Round two. The correct soup this time. You had to order it apparently. So it’s not displayed at the buffet. Okay let’s try. I’m gonna try and go around the raw egg. Okay I’ll just take a bit. Look at that cheese. This is good. It’s better than the lobster. Is it phenomenal? It’s not but it’s good. It’s very good. Is it a good use of caramelized onion? Yes and what’s the chunk? Cheese. I think cheese and some bread I think yeah. This is gonna be messy. It’s a crouton? It’s crunchy. It’s like a toasty in your soup. I’m happy with this. Have you tried the egg? You know when I had escargot in a restaurant for the first time ever? Summer of 2017 when we went to Paris. Oh that was the first time for you? When we went to Lollapalooza Paris. That was the first time for me too but I yeah that was and the last one. Well the first time in Paris and also the first time trying the escargot. That’s a good place to have your first escargot. I know, right? So these are all cooked in garlic and parsley. And butter I would assume. Oh of course. Here goes nothing. ‘C’est bon! C’est bon?’ The buttery sauce that comes with it’s absolutely delicious. That is 10 out of 10 but you got to go digging into the shell for it. Between this and the really moldy cheese, I’m going all French baby today. Oh you’re getting the hang of it. This one was a bit earthy. It had an earthy note. I thought it was a small dish because it’s only 6 but they’re heavy. Yeah. So anything more than this would definitely send me to the hospital because it’s just so heavy. It’s a lot of butter This is a solid dish that’s not gross at all. I promise you. The fact that you have to say that about food is not a good sign. Yeah this is not very encouraging. This is not a gross dish. But people do get grossed out by snails. I know. We’re well ahead of time. We’ve only been here now two hours. We have two more hours. That is wild. I think we got the best one, right? I think so. Either that or if it’s a warm day, it’s a hot day. The garden is awesome but out of all the other ones I think ours is the most chic. You want to go get a bit more food? Uhm…okay. Let’s go. Glass number three. So we have Laura with a classic dish of the French cuisine called Coq-au-vin. Which is chicken with wine sauce. Red wine sauce. Pairs perfectly with my red wine…I guess. Fabulous. Take a bit of the potato. Very crunchy potato, might I say. Delicious? Delicious. The chicken is very juicy and the the jus, the sauce is so good. And this type of potato. Yeah it’s very fancy. Let me see that. I haven’t had this ever. It’s so crunchy. It’s like foamy. Like it’s foamy inside and crunchy. It’s airy. Very good. The jus is amazing. So I’ve had one of these before in Borough Market in London and I learned then that you can get really strongly burned from the shell. Okay this one’s cold now. This is an individually cooked scallop. This is, look how meaty – looks like chicken breast. Look at this. The texture. This is very good. So seeing as these guys have such a huge display of cheeses, it turns out they bring in 500kg of fresh cheese every single day. I would say that the atmosphere now is a bit more mellow. People calmed down for a bit. I think they’re kind of full. The frenzy is over. No more elbows in the stomach. So now it’s okay. Just gonna take a slow walk and queue up for the duck in blood. Yes, the famous duck in blood. Let’s see if the master canardier is there. So if you’re able to cook this dish, which you have to qualify for, you then become a master canardier which is – canard is duck. So it’s like a master ducker. And that dish is going to be specifically for Horia. I will just have desert. Wait you don’t want the sauce made out of blood? No… This is dak breast and the sauce is made of putting the duck carcass in that press, the silver press. And then this is essentially a mix of blood with bone juice and like marrow and cooked with wine as well. What can go wrong? So many things. There’s no queue here, so… Why is that the only one with no line? I wonder. That’s where you get the steaks from. The fresh côte de boeuf,very very bloody. And also somewhat bloody lamb as well. Very tender. So for example in London you can only eat this dish in a restaurant with two Michelin stars. You can have it in Paris or in Rouen which is the origin town in Normandy where they made this first. Or you can have it here. Duck breast which we normally avoid because it’s cooked a bit raw. That’s very good. Really? What does the sauce taste like? It’s like a red wine sauce kind of. It’s rich, it’s thick. Most importantly what is the carrot like? What does the flour on the carrot taste like? Is the carrot better? That’s a solid five out of seven carrot. So you like the dish? Is it worth the hype? No. It is. But would I pay £150 for this in London? Absolutely not. But I don’t think it’s £150 for such a small portion, right? In London in a 2 Michelin star? Oh yeah you’re right. I mean it’s probably not because it’s part of a tasting menu. I was expecting a sauce that would be a bit… Organ-y? Yeah maybe like metallic tasting. But it’s not. It’s very good. The problem sometimes with duck breast is that it’s got a fat layer on top. Yeah. This one doesn’t. It’s Nice. Even though it’s a bit unorthodox I would potentially even recommend starting with the hot food first. If you want to be tactical start with that and then go to the cold platters, the charcuterie. All depends on what you’re excited about. I was excited for my cheese so I got the cheese first. There’s no rules. You ate with quite a bit of appetite. You have to redo your makeup now. Hey…Yes I did. Would you say that so far it’s very good value for money? Oh 100%. Even if just simply for the curiosity of tasting dishes that you otherwise normally would never order anywhere. Would you go to a restaurant and risk your order to be something you might not like? Over here you can try a million things. And maybe discover something that you like. And it’s just a great experience. It’s very entertaining. And for the most part it’s civilized. Yeah now it’s civilized. Yes. Now. Would I recommend coming here with a helmet? Potentially. I mean everything’s attracvtive, but I’m too full. You gotta take one for the team. I will have the cheesecake because you can never go wrong with that. Any news? Should we try an eclair just because we’re in France? Yeah. Okay. Looks like everyone’s having dessert now. The line for the ice cream is so long now, but I’m gonna try this. I have no idea what this is. Looks good. I think it’s chocolate with some sort of nuts. I’ll get the tiniest slice ever. Some soup. Yeah. Ooh, creme brulee, I need to try a bit of this. I’m just gonna crack the top and move on. Cheesecake, I’m sure it’s gonna be good. Wow, very good. Very creamy and very fatty. Now, for the eclair. I’m not expecting much, I don’t wanna be negative, but eclairs are usually– Eclairs? Yeah, they don’t have a flavor to them necessarily. It’s a good eclair. Best eclair you’ve ever had? I haven’t had many. Exactly. I only have four desserts. This is a Paris-Brest cake. Don’t know what that means. It was the one that I actually liked what it looked like the most. And they had a special person that served it, so it’s probably, I don’t know, precious. Good? Really good? What is this? You gotta help me out. I gotta taste this and tell me what it is. Like mille-feuille. Mille-feuille, yeah. Yeah, I think so, yeah. This is the classic creme brulee with the shards of caramelized sugar on top. Nice? It has a bit of like an orange peel flavor. Oh my god. Next up, the canelé. This one here. I think this is traditional to the Bordeaux area, I’m not sure. Best one? Okay. Good sign! You got so much rum in it. OK, trying out again. Best one yet, yeah, really good. Did not expect the dessert section to slap this hard. Yeah, it’s really good. Okay. Final one. Grenoble chocolate cake. Very good, but it’s the least good. Yeah, I expected it because it wasn’t that popular. It was kind of a lot of it left. Oh, another birthday. I think this song is a bit creepy, right? Okay, we’ve now officially been here three and a half hours. Yeah. And I think you can even stay here for more. We could be here for another half an hour easily. It’s a lot of fun. They’ve closed down most of it now. All that’s left open is the cheese section and the dessert section, that’s it. And you can still order coffee and stuff, but yeah, that’s kind of it, coffee and drinks. How do you feel? I feel full and I feel like it’s been a great experience. I’m happy we came. I honestly have never ever in my life been a massive fan of the French cuisine. Yeah, same, same, same. But I do wanna say that given the chance, some of the dishes are absolutely fantastic. They have so much variety and I’m sure you can find something that you will like, especially the cheese. And the place is beautiful. The kitchen is exposed when you go to the counter to order and it looks so beautiful, everything is wooden, it’s very luxurious, it’s a great experience. The whole thing is a complete, luxurious vibe. The wine was delicious and so affordable. It was around €5.50 for a glass. Okay, so we got the fromage on our background and with that said. We hope you enjoyed this video. Don’t forget to give a thumbs up and subscribe to our channel. And we’ll definitely see you in the next video… In Sicily.

👇 Watch us dive into the most outrageous all-you-can-eat experience France has to offer!

We visited Les Grands Buffets in Narbonne — a legendary restaurant that holds a Guinness World Record for the largest cheese board in a commercial buffet. From escargot and foie gras to lobster, duck confit, and over 111 types of cheese, this place is a dream for food lovers.

But here’s the twist… despite the luxury, elegance, and sheer excess, it’s actually affordable. Yes — real French fine dining in buffet form, without the Michelin-star price tag.

🍽️ In this video:
– Full walkthrough of the buffet stations
– Our reactions to the wildest (and most delicious) French dishes
– Cheese tasting madness 🧀
– Is it worth the hype?

#LesGrandsBuffets #FrenchFood #Buffet #FoodVlog #Narbonne #FranceTravel #CheeseLovers #WorldRecordBuffet #luxuryfood

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CHAPTERS

00:00 Intro
00:40