In keeping with today’s new travel demands and consumer habits in an ever-evolving world, Hotel Byblos Saint-Tropez has constantly been driven by the desire to innovate in tune with the times, since its opening in 1967. This season, the hotel looks forward to welcoming its international clientele with an array of new offerings, including new spacious rooms, new menus with the introduction of a newly appointed pastry chef, a partnership with Domaine Ott and fun exclusive additions to its e-boutique.

New spacious rooms and suites

Responding to new travel trends amongst international travellers, Byblos has slightly reduced its number of rooms to create larger suites. Now featuring 87 bedrooms, including 47 suites, each has its own individual design, all decked out with eight different designer-stamped textiles.

Offering a lot more space and privacy, the hotel launched a new category of rooms last year – Byblos Confidential – consisting of existing interconnecting rooms and suites joined together to create three luxury apartments in addition to its impressive Missoni Suite. A nod to the hotel’s heritage and design, ‘Jupiter’, ‘Europe’ and ‘Zeus’ provide comfort, glamour and privacy with the added value of a dedicated concierge and services, for a memorable and seamless experience where one is made to feel completely at home.

Byblos Beach Ramatuelle

Since 2019, guests can now enjoy a piece of Byblos on the waterfront, with its exclusive beach club located on Pampelonne Beach (approx. 10 minutes’ drive from the hotel). Designed by François Frossard, who also renovated the hotel’s nightclub, Les Caves du Roy, Byblos Beach Ramatuelle is inspired by its surrounding area and the world of sailing; featuring a restaurant, a bar/ lounge area and a dedicated space on the beach for sun loungers which is open to guests in the evenings until 9 pm.

A huge point of differentiation is in its ambience which brings class and style to one of the most reputable beaches in the South of France, and most importantly the culinary brilliance it brings to a beachfront outlet – exuding excellence with a light Mediterranean menu and exceptional service – one that is expected from a five-star “palace” and rarely found on a beachfront.

Furthermore, the beach’s entire structure is dismantled at the end of each season to allow the beach to regenerate in the most sustainable way.

Ensuring as little impact as possible on the environment, the club was purposely built 100% out of wood, providing a throwback to the hulls of old sailing ships. It has a strict «no plastic» policy, with water and electricity consumption being eco-oriented, and small and discreet table lamps prevent any risk of light pollution once night falls.

A new culinary chapter

In January 2021, Byblos appointed Nicola Canuti as executive chef to present a gastronomic concept that is heavily influenced by the Mediterranean. Making most of the space by the hotel’s iconic pool, the hotel launched its recent dining outlet Arcadia last year, introducing new signature dishes on its menu for 2022, highlighting local produce with dishes such as pinsas, petits farcis, using key Provençal ingredients such as aubergine and to- tomatoes – provided from the hotel’s very own vegetable garden. Arcadia is open throughout the day, serving breakfast from 8 am, lunch and dinner until 11 pm.

Working alongside Yann Menard, a producer and specialist in permaculture as well as sustainable agriculture, Chef Canuti’s primary objective is to offer guests healthy homemade dishes with the very best quality of fruits, herbs and vegetables locally sourced. The honey served at breakfast every day also comes from the hotel’s very own beehives.

The hotel has partnered with Domaine Ott, where the hotel owns an allotment of land to produce its own rosé wine. The hotel’s concierge can arrange tours and tastings for guests to visit the vineyard and the wine can be tasted in all outlets, including Byblos Beach Ramatuelle.

New head pastry Chef,  Geoffrey Turpin

Hotel Byblos has appointed Geoffrey Turpin as a new head pastry chef for the season. In his new role, Turpin will work closely with Nicola Canuti to oversee the dessert creations in all F&B outlets, including Italian trattoria Cucina, beach club Byblos Beach Ramatuelle, and Arcadia.

Geoffrey Turpin gained experience in Paris, working un- der Christophe Felder at Le Crillon for 2 years and another 2 years working under Camille Lesecq at Le Meurice. A true perfectionist with a passion for French pastry classics, Turpin will offer an array of French classics revisited, using fruits and herbs from Byblos’ vegetable garden.

E-Boutique

Byblos launched its new online shopping experience last year, featuring a dedicated personal shopper at checkout. A combination of ease of digital access with personalisation of luxury 5-star service, the new platform enables guests to enjoy online purchasing within the best of both worlds; presenting exclusive brand collaborations, original creations from the hotel and memorable experiences available to book directly on the website.

It has partnered with like-minded brands to bring together modern design, style and craftsmanship, including Au Départ Paris, Elie Bleu, Missoni Home’s household linen and Hadoro Paris’ exclusive capsule collection of phone cases inspired by the legendary coloured façades of Hotel Byblos.

This year, Byblos’ e-boutique will offer even more exclusive items with two new partnerships. The French master candlemaker Maison Trudon, based in Paris, will create a limited edition of 150 exclusive candles for Byblos, 55 of which will be numbered to resonate with Byblos’ 55th anniversary. whilst ceramic artist Laura Gonzalez has designed unique decorative objects for Byblos.

Offering a combination of the very best from the past, the present and the future, with exceptional service paired with a sense of home comfort, Byblos has always been a ‘home away from home for its guests.

Such is the promise delivered by its visionary owners four generations on.

A: Hotel Byblos, 20 Avenue Paul Signac, 83990 Saint-Tropez
T: +33 (0)4 945 668 00 F +33 (0)4 945 668 01
W: Byblos Hotel

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