From April to October, Saint-Tropez enjoys an unprecedentedculinary parenthesis.
Rivea at Byblos SaintTropez, an establishment drenched in sun, just like Alain Ducasse so loves. For 25 years,his quest for the just produce has revealedall the strengthand richness of Mediterranean cuisine.It is this freshness and immediacy that he wishes to impart, in a festive and refined manner, to the brand-newtable at the Hotel Byblos.
Memories of a Riviera turned towards the sea and the morning dew, this abundant and generous nature invites itself to the market in the early morning, expressing itself with flair through the talented hands of chef Vincent Maillard and his team.
For the duration of the summer and a dream distribution, the menu suggests delightful appetisers, to be shared: caponata, rock octopus salad, sardines comfit in basil, chick pea and sheep curd soup, vitello tonnato, mari-nated sea bream… followed by a “Rivea salad” crisp to perfection, swordfish steak and panisses, sautéed gamberoni and vegetables, a John Dory just the way we like it on the Riviera, hand-made pasta with clams, golden-brown poultry and vegetable cocottes…