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Social Pillar
Responsible Employer
The diversity of profiles enriches the Hôtel Barrière Le Royal Deauville.
Diversity is valued and each person is welcomed with enthusiasm, regardless of age, gender, religion, ethnic origin, sexual orientation, or disability. The establishment's goal is for everyone to feel integrated into their team and work environment in order to thrive on a daily basis.
Le Royal Deauville also adapts its recruitment processes upon request to meet the needs of candidates with disabilities. The establishment values profiles that share its commitment to Corporate Social Responsibility and wish to contribute to its ambition of having a positive impact on society and the environment.
Safety and Customer Satisfaction
Le Royal Deauville is committed to sustainable mobility by providing bicycles to its customers, allowing them to discover the streets of Deauville in a different way. The hotel also offers more responsible services, such as the use of Café Joyeux capsules and the recycling of used soaps.
In order to provide an optimal experience for everyone, the teams are also trained in welcoming customers with disabilities.
A strict policy regarding compliance with safety and health rules is applied to ensure a healthy environment for customers and staff. The establishment complies with HACCP standards (Hazard Analysis and Critical Control Points system), hygiene training is mandatory for kitchen teams handling food, and samples are regularly taken by a specialized laboratory.
Responsible Catering
Eric Provost and his teams aspire to promote a more sustainable dining model, combining pleasure, quality, and respect for the environment by offering guests local and seasonal products, as well as vegetarian dishes.
This approach is based on strong partnerships with committed local producers, whose know-how and passion nourish each plate. Fruits, vegetables, dairy products, meats, and fish largely come from short supply chains, thus promoting the local economy and the freshness of the products served at the Le Côté Royal restaurant. Among them: ciders, apple juice, and Calvados from Dupont house in Victot-Pontfol, Norman cheeses from Borniambuc in Eure, teas and infusions from Flore Norman, Brevault oysters from the Mont Saint Michel bay, and many more.
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In order to meet customer expectations, environmental challenges and raise awareness among teams about vegetarian cuisine, every year, chefs are invited to compete by creating a vegetarian dish. The finalists have the opportunity to present their creation to an expert jury at Fouquet’s Paris. The winning dishes (one winner for the casinos and one winner for the hotels) are then offered on the menu of the Group's restaurants during the European Sustainable Development Week.
Territorial and Cultural Anchoring
The Royal Deauville is actively involved with the territory in which it is located.
As part of its local development policy, the Royal Deauville maintains close relationships with regional stakeholders, thus contributing to the dynamism of the economy, as well as the preservation of heritage and the promotion of culture.
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Le Royal Deauville is particularly proud to support events at the Théâtre du Casino Barrière Deauville with a rich and varied program throughout the year.
Many solidarity actions are also carried out throughout the year, food collections, clothing collections, are organized in favor of associations such as La Cravate Solidaire or Les Restos du Cœur.
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