A 7th Le Fouquet’s brasserie

A 7th Le Fouquet’s brasserie: Resort Barrière Enghien-les-Bains.

Enghien-les-Bains, 19 January 2017


Le Fouquet’s brasserie will open its 7th restaurant at the former Pavillon du Lac in Enghien-les-Bains in the spring.A unique addition in the great tradition of the legendary Champs-Elysées brasserie, with a menu created in collaboration with Pierre Gagnaire.


Le Fouquet’s is a Barrière group brand, which has been rolled out from Paris to Cannes, Toulouse, Marrakech, La Baule and as of last December, Courchevel 1850, where it is located within the latest addition to Hôtels Barrière, Les Neiges.

Enghien-les-Bains is the Parisian brand’s seventh location, part of the development strategy designed to really make it shine in France and abroad.


Le Pavillon du Lac has been entirely redesigned by Didier Rey, drawing inspiration from the glittering water and reflections on the lake to create a bright and original look for Le Fouquet’s restaurant.


In Enghien, you’ll find everything that makes Le Fouquet’s ambiance so distinctive… dark wood panelling, chandeliers and studded red leather armchairs - classical décor befitting a traditional Parisian brasserie with 200 covers. Le Fouquet’s Enghien-les-Bains also shows off its eternal link with the Arts and Cinema, displaying 50 Harcourt portraits of the greatest international stars, an overview of those who have made their mark over the last 15 years.

Even more important that the cinematic setting is the authentic and traditional cuisine faithful to its French heritage, with a menu honouring local, seasonal produce… Regional specialities and timeless classics appear on the Le Fouquet’s menu, given a twist by Pierre Gagnaire, who was recently named Best Chef in the World by his peers.


Created in collaboration with Pierre Gagnaire, the imaginative menu includes various dishes typical of brasserie cuisine, including the famous Tartare Fouquet's



This partnership marks an exciting new venture for the two groups, one based on trust and shared values. The two companies share the same passions for the French culinary arts and way of life. Together, they hope to promote this savoir-faire and regard for French products around the world. Renowned in France and overseas, the Barrière group and Pierre Gagnaire are both family businesses with the same desire to pass on their expertise to future generations in order to keep it alive.

Pierre Gagnaire has gained international recognition with his 11 fine dining restaurants and the Barrière group is very keen to further develop the Le Fouquet’s brand.


Founded in 1912 by François André and subsequently developed by Lucien Barrière, Diane Barrière-Desseigne and Dominique Desseigne, the Barrière group has thrived over the decades to become the top French casino brand and a benchmark for luxury hotels. The Group has developed unparalleled offers in the world of high-end leisure, founded on a commitment to operational excellence, quality of service and the French art of living. Today, the Group includes: 33 Casinos Barrière (including 1 opening soon in Abidjan), 18 Hôtels Barrière - the majority of which are 5 star hotels - and over 120 restaurants and bars, including the famous Le Fouquet’s in Paris (also in Cannes, Marrakech, Toulouse, La Baule, Courchevel and Enghien-les-Bains), putting on nearly 3,000 shows and events per year as well.


Intimately linked with the world of cinema, the traditional Le Fouquet’s brasserie has embodied the “upmarket Parisian brasserie” feel since 1899. The Parisian meeting place par excellence, on the corner where Avenue George V meets the Champs-Elysées, has welcomed the worlds of cinema, art, and culture for over a century. Classic French dishes such as Merlan Colbert have contributed to the excellent reputation of this legendary restaurant.

Barrière developed the Le Fouquet’s brand by opening 6 brasseries of the same name in Cannes, Toulouse , Marrakech, La Baule, Courchevel and Enghien, all sharing this same philosophy and placing the same importance on authentic and traditional French cuisine with a menu incorporating seasonal and local produce…



Pierre Gagnaire was born 9 April 1950 in the village of Apinac, 60 km from St-Etienne, into a family of restaurateurs (his grandmother and his father each had a restaurant). He would later embark on an apprenticeship in two parts, in 1964 and 1965, the first in pastry making with a Mr Duchamps, previously of Bernachon, the second at Paul Bocuse. He ventured next into traditional French cuisine in Lyon, taking classes at Jean Vignard and Tante Alice. In 1968 he was selected as the first apprentice from the Rhône. After a year spent at the casino in Charbonnières-les-Bains, he was called up for military service in 1970 and worked as a cook / admiral in the navy on the Surcouf. He temporarily took over the family restaurant, Le Clos Fleuri in St-Priest-en-Jarez, near St Etienne, where his father had worked since 1956 and was scored 17/20 by Gault et Millau in 1980. It was in 1981 that he earned his independence, opening his first restaurant in St-Etienne. He maintained his score of 17/20 in the Gault et Millau guide and got his Michelin star in 1982. In 1986, he was awarded a second Michelin star and received a score of 19/20 in the Gault & Millau guide. In 1990, he fell in love with a 1930s property on Rue de la Richelandière in St-Etienne. It was there that he opened his new establishment in 1992, which was awarded three Michelin stars and 19.5/20 by Gault et Millau. In 1993, he was chosen as Chef of the Year by his peers. Declared bankrupt in 1996, he bounced back straight away in November of the same year, opening his Parisian restaurant on Rue Balzac in the 8th arrondissement. In 1997, he was awarded two Michelin stars again and reclaimed the third in March 1998. Pierre Gagnaire was added to Larousse dictionaries in 2014 and one year later, to Le Robert dictionaries as well.


“GAGNAIRE (Pierre), Apinac, Loire, 1950, French chef. In Saint-Étienne, then Paris (since 1996) and around the world – Asia especially – he incorporates innovation and technical prowess, artistic flair and fantasy in his cuisine.” (Larousse).


Today, Pierre Gagnaire is a chef at one restaurant, but also oversees 11 restaurants with 13 stars: his approach and discernment being slowly distilled and disseminated around the world (London – Sketch; Berlin – Waldorf Astoria; Las Vegas – Mandarin Oriental; Hong-Kong – Mandarin Oriental; Moscow – Lotte Hotel; Seoul – Lotte Hotel; Tokyo – ANA InterContinental; Dubai – Intercontinental Dubai Festival) while he also works on perfecting the transmission... The transmission of emotion sought through the food he shares with his guests. The transmission of expertise taught to his teams and now the pleasure of sharing that with the kitchen teams at Le Fouquet’s brasseries.