Food Service - 4 star hotel La Villa Douce

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Le Club Papillon

The Club Papillon is the place where we take our time to:

Enjoy a breakfast when you wake up on the terrace with seaview, also gluten free products…For all types of diet!
Room service with an extra charge of 8€ per person (continental breakfast)
Taste homemade cakes and the famous lemon cake!
For our external guest, our breakfast is at 28€ per person and 14€ for child (3-11 years) – On reservation

Restaurant Le Café l’Envol

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.

Lunch from 12:00pm to 2:00pm

Menu for lunch here

From October 1st to October 31st : Closed for lunch on Tuesday and Wednesday (and exceptionnaly on Thursday 12th and 19th)

Dinner from 7:30pm to 9:15pm

Menu for dinner here

Wines card here

Recommanded by Guide MICHELIN

The Chef

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.