Rivea is the new Alaine Ducasse Concept restaurant at the Hotel Byblos Saint-Tropez commissioned by the Executive General Director of the Groupe Floirat, Antoine Chevanne.
The interior winter garden style design by Antonio Citterio and Patricia Viel blends seamlessly with a leafy outdoor terrace shaded by centenary plane trees during the day and warmly lit by large lanterns as the sun sets. The fresh and breezy décor captures the essence of the Mediterranean, a theme mirrored in the menu comprising of delicacies using produce sourced locally from the French and Italian Riviera.
Head Chef, Vincent Maillard and his team use fresh and healthy ingredients to create the essential flavours from Provence to Piedmont with a focus on seafood dishes such as rock octopus salad, marinated sea bream and handmade pasta with clams.
For more information visit the website.