A SILENT TREASURE ON THE MEDITERRANEAN COAST
Cinephiles might remember: Since Brigitte Bardot put the small fishing village on the luxury tourism map, the rich and famous of the world have flocked to Saint-Tropez. Her film "And God Created Woman" made Saint-Tropez one of the most fascinating travel destinations after World War II. Summers in Saint-Tropez are never free of prominent visitors – think Lady Gaga, Beyoncé, or Gigi Hadid – who relax on their superyachts and attend Leonardo DiCaprio's annual Charity Gala.
However, before exclusive yachts and villas dominated the scene, the radiant light and rugged coast attracted artists like pointillist Paul Signac, as well as Matisse and Bonnard. The glorious sunshine and picturesque coast are still good reasons to visit the historic town.
AT CHEVAL BLANC, TRAVEL IS ELEVATED TO AN ART FORM
In search of luxury and finesse, one cannot overlook the French Côte d’Azur. It is a delightful coincidence that 3-star chef Arnaud Donckele, whom we interviewed for this issue, is among the talents leading the kitchen at La Vague d’Or – located in the Cheval Blanc Saint-Tropez. It seems that all roads lead to the Côte d'Azur this summer. The fourth resort of the renowned Cheval Blanc brand embodies the essenceof the French Riviera: an oasis of tranquility and a true Mediterranean gem. Building on the legacy of the Résidence de la Pinède, the resort combines the ambiance of the old pine grove with the art of hospitality, a keen sense of detail, and bespoke service. It preserves the spirit of the original and fulfills the same demanding ethics and discreet elegance. With the blue horizon and sandy beach in sight, attention to detail is omnipresent.
CULINARY MASTERPIECES BY ARNAUD DONCKELE
Two restaurants and a bar invite culinary discoveries. Chef Arnaud Donckele's cuisine is a colorful, vibrant journey through the flavors of the Mediterranean. La Vague d’Or, awarded three Michelin stars, takes guests on a magical journey between land and sea. Donckele celebrates the flavors of Provence with local, seasonal ingredients. The cuisine reflects the elements of the region – land, sea, wind, and stone – on every plate. Between sea and land, Donckele explores and refines the flavors with a mix of humility and passion.
With modern, simple cuisine with Mediterranean influences, La Terrasse delights guests, making it ideal for a relaxed lunch. Le Bar, with nautically inspired decor, is the perfect spot for a refreshing break.
Another place for special well-being and relaxation is the Spa Cheval Blanc. Designed in gentle sand tones, light wood, and golden stone, the surroundings bring the warmth of summer to the skin. The spa's beauty experts offer unique treatments in artfully decorated rooms that make everyday life disappear.
Cheval Blanc is not just a place of tranquility but also a starting point for a variety of adventures. The Alchemists – the staff members who handle individual arrangements for the guests – have devised numerous possibilities for unforgettable experiences. Whether a relaxed day, a shopping spree on the Riviera, a trip in a sports car, or an exploration on the forest's edge – each activity is tailored to the guests' wishes and needs.
Architect Jean-Michel Wilmotte masterfully showcases the iconic creations of ceramic artist Roger Capron, whose works anchor the decor in a palette of bright white and intense blue. Furniture, artworks, and fabrics harmonize with the blue of the sea and the sparkling light of the Côte d'Azur. François Vieillecroze, a local from Saint-Tropez who has led previous renovations of the maison, has given Cheval Blanc Saint-Tropez a fresh look, utilizing his knowledge of the site and deep roots in Provence.
Jean-Michel Wilmotte has redesigned the interiors with meticulous attention to detail and utmost comfort. They open up to the rhythm of the ever-changing light, which effortlessly flows through the diaphanous design. Thanks to the collaboration of these two architects, the essence and character of the maison are preserved while being timelessly modernized.
