The Byblos hotel in Saint Tropez will open for the season on April 25 — and with it, a new restaurant concept from Alain Ducasse will make its debut.
Rivea, serving Mediterranean fare, replaces the current restaurant, Spoon, on the initiative of Antoine Chevanne, executive general director of Groupe Floirat.
Ducasse’s menu uses local, seasonal ingredients in dishes with French and Italian influences. Chef Vincent Maillard and his team serve fresh homemade pastas and dishes like rock octopus salad, sardines confit in basil, chick pea and sheep curd soup and Tropezienne cake served with citrus zest.
The space, designed by Antonio Citterio and Patricia Viel, uses locally sourced wood, coral and terracotta textiles, and lanterns in a room that resembles a winter garden in a metal greenhouse.