YOUR SUMMER PROGRAM:
–Fresh lunch by the heated pool with continuous service
-Musical evenings, every Wednesday from 7pm
-“Sunset Live”, every Friday from 7pm
Tailor-made, top-of-the-range stay with our concierge
–Fresh lunch by the heated pool with continuous service
-Musical evenings, every Wednesday from 7pm
-“Sunset Live”, every Friday from 7pm
Tailor-made, top-of-the-range stay with our concierge
The Club Papillon is the place where we take our time to:
The restaurant “Le Café l’Envol” is open to extern guests and offers light cuisine with a Mediterranean flavour. The chef takes care to preserve the authentic flavour of the products right up to the plate. His cuisine follows the rhythm of the seasons.
In a sumptuous setting near Saint-Tropez, you can be sure of being served in a spirit of hospitality and conviviality, essential for a successful moment.
Committed to sustainable cuisine that respects the seasonal nature of produce, our Chef is keen to highlight products from small local producers. That’s why our restaurant has been awarded the ECOTABLE label. This label certifies that we are committed to adopting an environmentally-positive approach over the long term.
Lunch from 12:15pm to 2:00pm
Dinner from 7:15pm to 9:00pm
Musical evening, every Wednesday from 7:00pm. 
Discover the elegant and relaxed atmosphere of our lounge bar with its panoramic view of the sea and the Îles d’Or.
Let yourself be tempted by our selection of refined cocktails from our menu designed by head barman Julian Rebichon. Unique and daring creations await you, combining exotic flavours and delicate notes. Enjoy them with our tapas to share.
Take advantage of our Happy Sunset offer for €55 (2 cocktails or 2 glasses of champagne + 1 aperitif board).
Consult our cocktails, drinks & tapas menu
Musical evening, every Wednesday from 7:00pm.
The Café l’Envol restaurant 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 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, Frédéric LAVRILLEUX, and his team, together they wish to offer a menu combining modernity and local produce.
