All features you need for a luxury stay are part of this amazing hotel: its 55 suites and 62 rooms have been refurbished last winter, a spa Valmont Cinq Mondes is dedicated to pampering and well-being, as well as its pool and beach “Tropezina” where you can chill out when you need to! The dining side is a real culinary “voyage” thanks to the Chef David Millet.
The masterpiece of La Messardiere is its gorgeous 25-acre grounds that includes an ornithological reserve and some hives that produce the honey you will taste for your breakfast!
Average nightly cost: between 700€ (low season) and 1100€ (high season)
How to reach this haven of peace? Easy, book your helicopter and reach Saint-Tropez, 15 minutes from Cannes, 20 minutes from Nice Airport and 25 minutes from Monaco!
Menu 80€: “scents of Provence” Mimosa Menu
Creamy, Primavera-style vintage “aquarello” Carnaroli risotto with tarragon, refined Parmesan, slivers of selected vegetables from our local Producers, Pascal Flori’s Corsican Ham and Cubes of Duck Foie gras with sorrel
Seared and Flaked Cod on a bed of new Zealand spinach, with Cod brandade Cromeskis, a Fricassee of whelks with savory Pesto, slivers of Poutargue, beetroot and Chickweed
Aveyron lamb Duo : seven-Hour roast Compotée with a viennoise of black olives and Cutlet à la Plancha, Chard leaves and stalks, red quinoa, a tangy mustard seed gravy, garden mint and umbrella Pine nuts
Rose Macaroon with a rose Petal Cream, raspberry and lychee brunoise and white Chocolate Flakes
Menu 120€: “Chef’s Pick” tasting Menu
Our Fisherman’s mediterranean king Prawns, quick-fried then marinaded, served on a Pea Coulis with sweet genoa artichoke, a Chanterelle button mushroom Condiment, garlic Chips, spring onion and Fresh Country basil oil
Quick-steamed spiny lobster in a squid veil, with sautéed sea Fennel, razor Clams, squid, radish, a root and Plant infusion, seaweed, black garlic and Hint of Coriander Flower
Fillet of local scorpion fish studded with Candied lemon then braised in marjory, served with Saint-Tropez rock Fish ravioli, yellow Pepper Juices, Crushed green olives, Fennel, local Cherry tomatoes and a rouille sauce with saffron Pistils from La Môle
Slow-Cooked suckling veal with wild Herbs from Mont Ventoux, Creamy baby Corn, turnips glazed in Jamaican blue mountain arabica Juice, truffled Popcorn and grilled avocado
Cheese trolley, with a selection of refined Cheeses and Honey from our garden
Mojito with a garden mint Jelly in fusion, Cane sugar and bacardi rhum, lemon Juice and mousse, Crushed lemon ice and Foam
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