The Grands Buffets de Narbonne plans to invest 10 million euros to create more spacious dining rooms and a new restaurant space for which reservations are not required, according to its owner, Louis Privat. "We will not increase the number of diners who can enter the restaurant in a day, which is up to 1,000 (between midday and evening), but rather the spaces, which will be more spacious," explained Privat at lunchtime, during which the Grande Confrérie du Cassoulet de Castelnaudary distinguished the dish of the bowl from Les Grands Buffets (beans with duck and sausage) because the restaurant cooks it just as French chef Auguste Escoffier wrote it. The Narbonne restaurant stands out among the restaurants in Occitania and throughout France as the highest-grossing in the country, with a turnover of 27 million euros.