Rivea is the latest culinary concept of renowned chef Alain Ducasse. Located on the grounds of the exclusive Byblos Hotel in Saint-Tropez, Rivea replaces the hotel’s restaurant Spoon, another example of Ducasse’s expertise. Ducasse, who already sports three Michelin stars, has blended local produce with both French and Italian influences.
The restaurant, designed by Antonio Citterio and Patricia Viel, consistently produces an alluring Mediterranean culinary infusion.
The opening of Rivea marks for Ducasse 25 years in the culinary business. This latest venture incorporates much of the chef’s knowledge learnt in his illustrious career with the expertise of Chef Vincent Maillard and his team, who pride themselves upon a menu inspired by fresh Riviera produce. Creations vary from paved swordfish and panisses, to prawns and stir-fried vegetables, to homemade pasta and clams. The menu is bright, seasonal and inspiring.
The restaurant’s interior provides the ideal location for celebrating a special occasion or hosting a getaway corporate event. With furniture designed by the acclaimed Antonio Citterio, the winter garden interior plays tribute to the local produce that drives the menu. Bright and contrasting tones blend with warm lighting allowing diners to experience Saint-Tropez at its very best.