With more than 150 restaurants and bars spread across casinos, hotels and independent properties, the Barrière group has reinvested in its F&B vertical to bring volume and spending to its hotel units. Hippolyte Gras, Director of Catering, discusses this repositioning strategy, the record performance of the 2025 season and the foundations of a strategy in which gastronomy is becoming a central pillar of the Barrière model. Meet Julien Huel, Managing Director of Hotels and Catering at Barrière, at the next Hospitality Asset Forum.
