The renowned chef Alain Ducasse has opened his latest restaurant concept, Rivea, at the Byblos Hotel in Saint-Tropez—just in time for the summer season. It replaces the chef’s restaurant Spoon. The Michelin three-starred Ducasse has created a menu that blends French and Italian influences with local seasonal ingredients. Starters include sardine comfit in a soup of basil, chickpeas, and sheep curd; entrées range from swordfish steak with panisses, sautéed gamberoni and vegetables to handmade pasta with clams, golden-brown poultry, and vegetable cocottes. For a sweet conclusion, there is a new take on the Tropézienne cake with added citrus zest.
The restaurant, designed by Antonio Citterio and Patricia Viel (who recently created London’s Bulgari hotel), evokes a Mediterranean spirit with an interior that resembles a winter garden with an elegant metal greenhouse; lanterns sit on each table. (+22.214.171.124.68.20, www.byblos.com)