The kitchen

From the seasonal table

Market vegetables, delicate seafood, slow-cooked meats and bright herbs shape a menu with the seasons. Restrained sauces and crisp pastry keep each plate focused, bringing a measured touch of the brasserie to the wider casino experience.

Slow-cooked beef and soft roots glisten with pan sauce on an ivory plate in amber light.

Seasonal French cooking

A crisp tartlet filled with seasonal vegetables and herbs rests on ivory ceramic in warm light.

Market garden tartlet

A crisp pastry shell carries tender seasonal vegetables, bright herbs and a delicate cream sauce.

Seasonal market vegetables, crisp pastry, herbs, cream sauce

Slow-cooked beef with thyme

Fork-tender beef meets a glossy, restrained sauce, with soft roots and fresh thyme bringing warmth and lift.

Slow-cooked beef, seasonal root vegetables, thyme, pan sauce

Poached pear and crisp pastry

Ripe pear, lightly spiced syrup and shards of crisp pastry make a delicate finish with a gentle sweetness.

Pear, crisp pastry, spiced syrup, cream