Grouped under the “Tables Barrière” label, Barrière restaurants offer a wide range of unique culinary experiences.

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 120 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 Tables Barrière operate under five golden rules. A commitment to consistent quality, whatever the dish, and to the authenticity of produce. Our Chefs are uncompromising on traceability and freshness. The spirit of a Barrière restaurant is also simplicity. Clear menus, direct communication. And we are not just attentive, we have empathy for our customers, whoever they may be. And all this in the name of a shared quest for 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 Brummel in Deauville, the Café de la Grande Plage in Biarritz, or the renovated traditional restaurant the Winstub in Niederbronn, complete this array of gourmet delights.


The iconic restaurants Fouquet’s or the Pavillon in Le Touquet each have a Michelin star. 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 the French art of living, the Fouquet’s brand has expanded to Cannes, La Baule, Toulouse, Marrakech, Courchevel and Enghien-Les-Bains. 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.


The taste of the new


Barrière works tirelessly on new concepts in its ongoing quest to meet customers' needs. The opening in Tourgéville of La Folie Douce by Barrière Deauville in July 2016 perfectly illustrates this ambition. The idea is to sample delicious cuisine while enjoying a show. This lounge restaurant concept offers a touch of fantasy in both the food and the space, where artists perform dance and cabaret numbers.


At Hôtel Barrière Les Neiges, the Barrière's first mountain establishment, customers are offered another original, innovative concept: the BFIRE. Regional produce is given a new twist in the brasero, with Argentine and Italian flavours. Mauro Colagreco, a chef with two Michelin stars, is behind this rich, delicious cuisine. The concept's name evokes Asado, the Argentinian barbecuing technique, as well as the fires that create a warm, inviting atmosphere. Share a special moment in a typical mountain chalet setting.


Committed to responsible cuisine


Tables Barrière favour local, seasonal produce, and employ a responsible development model in social and environmental terms. This commitment intensified after COP21 with the creation of 'Good for the Climate' menus.


These high standards can also be found in the workshops of its catering service, Traiteur Barrière. Cooks, butchers, vegetable growers, fishmongers and pastry chefs cater for close to 2,000 covers a day when there are events at Barrière sites or prestigious occasions such as the centenary of the First World War organised by UNESCO in Biarritz.


Since 2016, the strategic alignment with MomaGroup, which owns Kaspia Réception and Kardamone Réception, is reinforcing this high-quality service and aims to create the leading integrated events organiser.

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