Le Royal is an institution, a setting, a monument. The shimmering decor of a casino restaurant, the Barrière luxury that can be measured and seen, and the loyalty of a very good chef, Eric Provost, to satisfy the fine clientele of Deauville or reassure them: carpaccio of langoustines, foie gras and fig chutney, contised st. Pierre with lemon leaves in vitello sauce, ballottine of free-range poultry with almonds and cream of fresh morels, before a good chocolate dessert or the famous Grand Marnier soufflé.