Restaurants

Pleasure & Modernity

From light bites to exceptional meals, Barrière dining is its second largest area of expertise in terms of turnover, with restaurants in every casino and hotel, whether it's Michelin-starred, bistro-style, a café or a gastronomic brasserie. Its 150 establishments all come under the Tables Barrière label, which encompasses a vast range of unique culinary experiences where pleasures of the palate resonate in a festive setting.

The "Barrière Tables" operate under five golden rules, closely followed by our Chefs:

• A commitment to the consistency of quality and the authenticity of the products, whatever the dish;

• Unwavering rigour in terms of product traceability and freshness ;

• A state of mind, uncomplicated  menus and direct communication;

• Attentiveness and empathy, listening  to all customers, however different they may be;

• All  in the pursuit of pleasure! 

An address for every occasion

Tables Barrière invite you to discover an entire range of culinary emotions. 

The Café des Sports, where you can eat at any hour, is fun and relaxed, welcoming casino customers with an atmosphere that buzzes with televised sport. The Café Barrière meanwhile offers a buffet-style cuisine in a laid-back setting and contemporary décor where customers can serve themselves. 

Finally, chic brasseries such as the Café de la Grande Plage in Biarritz,  and La Winstub, a  refurbished traditional restaurant in Niederbronn, complete this array of gourmet delights.

The iconic restaurants include Fouquet’s, and  the Michelin-starred Lee Pavillon in Le Touquet. A top Parisian hotspot since it was founded in 1899, Fouquet’s has created an original fusion between brasserie and gastronomy. The standard-bearer for French art of living, the Fouquet’s brand has expanded to Cannes, La Baule, Toulouse, Marrakech, Courchevel, Enghien-Les-Bains, Montreux, and more recently to Abu Dhabi, New York and Dubai. In 2014, Barrière invited multi-Michelin-starred chef Pierre Gagnaire to add a new twist to the menu. The great classics of gastronomic brasserie cuisine have found a new lease of life, following the example of Merlan Colbert.

A taste of innovation

Listening to the needs of customers, Barrière is constantly working on new concepts. At Hotel Barrière Les Neiges, Barrière’s first mountain property, customers get to experience an original and innovative concept:  BFIRE. Regional , produce showcased on the brasero-grill, enhanced with Argentinian and Italian flavours. Mauro Colagreco, three-star Michelin chef and head of the Best Restaurant in the World in 2019, imagined this generous and tasty cuisine. The name of the concept evokes Asado, an Argentinian grill technique,  with fireplaces creating a warm and friendly atmosphere for moments of sharing in a typical mountain chalet setting. Following the success of this first opening, Barrière duplicated the concept in 2019 on the Beach of the Hotel Barrière Le Majestic Cannes, offering a  gastronomic,  fun experience facing the sea, in a natural and welcoming setting.

L'Éclair de Génie

In September 2020, Groupe Barrière took its collaboration with chef Christophe Adam to a new level. By taking a majority share in the L’Éclair de Génie business, which operates the L’Éclair de Génie and Dépôt Légal brands, Barrière was able to enhance its restaurant offering, focusing on awakening the senses, sweet treats and a constant pursuit of excellence.  

Committed to responsible cuisine

Tables Barrière favour local, seasonal produce, and follow a responsible social and environmental development model. COP21 saw this commitment strengthen further with the creation of 'Good for the Climate' menus.

These high standards extend to  the Traiteur Barrière catering service. Chefs, butchers, vegetable growers, fishmongers and pastry chefs deliver 600,000 covers per year, during events held at Barrière properties, or at prestigious  events, such as the centenary of the First World War organised by UNESCO in Biarritz, the G20 in Dinard, and all the major events in Deauville.