A place where you can take the time to savor, breathe, and marvel at the Mediterranean.
Club Papillon also welcomes external guests for a seaside breakfast at a rate of 30€ per adult and 18€ per child (ages 3 to 11).
For lunch and dinner, discover our restaurant L’Envol, where local and sustainable cuisine takes center stage on your plate.
Located just a few kilometers from the legendary “Golfe de Saint-Tropez”, the restaurant L’Envol welcomes you in a stunning setting overlooking the Mediterranean, offering a unique gastronomic experience open to external guests.
Our Chef presents a light, refined cuisine inspired by Mediterranean flavors, showcasing local ingredients through both authentic and contemporary recipes.
Committed to a responsible and ethical approach, L’Envol favors short supply chains, seasonal produce, and local farmers from the Var region. This philosophy has earned us the Écotable label, a recognition of our dedication to sustainable and environmentally conscious dining.
Lunch from 12:15pm to 1:45pm
Dinner from 7:15pm to 9:15pm
Lunch menu | Dinner menu | Wines card
Take the time to enjoy a suspended moment in the elegant and soothing atmosphere of our panoramic lounge bar.
With breathtaking views of the sea and the Îles d’Or, our bar is the perfect place to unwind, toast at sunset, or gently ease into your evening.
Before your dinner at L’Envol, let yourself be tempted by the creative menu of our head bartender, Julian Rebichon.
Discover unique, bold, and refined cocktails that blend exotic flavors, Mediterranean inspirations, and subtle notes. Each creation is a true sensory experience, best enjoyed with delicate, flavorful tapas to share.
To fully embrace the magic of sunset, indulge in our Happy Sunset offer at 55€, including : 2 cocktails or 2 glasses of champagne + 1 gourmet sharing platter.
The restaurant L’Envol is pleased to present its Chef de cuisine Clément TORRENTE.
Originally from the Chevreuse valley near Versailles, he started his career at the FOUQUET’S Barriere***** hotel in Paris for 4 years as a chef de partie.
Eager to travel and to discover new culinary cultures, he multiplied his professional experiences abroad. Attracted by Australia, he stayed there for a year and forged his experience in various local gastronomic restaurants. He then spent two years at the St-Regis Bora Bora Resort***** in Bora Bora as Chef de Cuisine. Then, he will be called by Malaysia to take on the role of Chef de cuisine at the St-Regis*****.
Attracted by the values and the unique setting of l’Hôtel La Villa Douce****, he is keen to share his passion through a menu directly inspired by his travels.
His only requirement is to highlight the culinary culture of Provence through local producers.
Accompanied by his second in command, Théo DUVAL, and his team, together they wish to offer a menu combining modernity and local produce.
