AN ILLUSTRIOUS LANDMARK FOR HIGH-END DINING
One of latest incarnations from wildly talented chef Alain Ducasse, Rivea has been making a name for itself at the legendary Byblos Hotel since 2013.
Replacing the St Tropez spin-off of Parisian restaurant Spoon, Rivea’s opening marked 25 years in the culinary business for Ducasse. His inimitable knowledge is incorporated with the expertise of head chef Vincent Maillard to bring to life some of the finest gastronomic offerings in the Riviera.
Simplicity is key at Rivea. Working his magic, Maillard blends locally sourced ingredients with both French and Italian influences to create an alluring Mediterranean culinary fusion.
Many of the best dishes are made for sharing, including tapas-style dishes such as vitello tonnato marinated tuna, sardines confit and mini portions of spaghetti alle vongole. Although, you may want to keep the lobster all to yourself.
Spread across a palm-shaded terrace under a candle-lit canopy of lanterns, the setting even has the wow-factor and a special soundtrack of dinner tunes mixed by in-house DJs adds to the ambience.
Its position at the heart of the St Tropez means Rivea is a 10-minute walk or a quick cab journey from the port. The calibre of food served here makes the journey totally worthwhile, however.
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Working his magic, Maillard blends locally sourced ingredients with both French and Italian influences to create an alluring Mediterranean culinary fusion"