Dom Pérignon... The very name is evocative, making ears prick up and eyes sparkle. The taste buds tingle in anticipation as the hand reaches towards a flute of pale gold effervescing with delicate bubbles. The dream is very real; you are on the terrace of the Colette restaurant and, to accompany your tasting of Dom Pérignon, we're going to tell you a story. His story.
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Although famous all over the world, Saint-Tropez retains its original spirit; that of a small fishing village with a strong Provencal character. That it’s been able to preserve its authenticity is in large part due to associations such as Esprit Village that unite key elements in the town and help to maintain its vibrancy throughout the seasons.
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Your restaurant Colette has made a specialty of very high-quality grilled meats, particularly rib of beef. One of the secrets of the success of our chef Nicolas Gautier in this regard is that he chooses to use long-matured (otherwise known as aged) meats. Read on as we tell you more about it.
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We regularly talk about the food producers with whom our chef Nicolas Gautier likes to work, but we’ve never mentioned a certain star of sauces, salads and seasonings. The culinary celebrity who can help to create a flurry of flavours with just a few drops and whose golden hue is symbolic of Mediterranean cuisine. Today’s special guest is… olive oil.
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We don’t talk much about them as much as we should and yet they are essential to the beauty of the setting and the serene ambiance that we have established at the Hotel Sezz Saint Tropez and its Restaurant Colette. We refer, of course, to the plant life that honours us with its presence; the flowers, trees and shrubs that fill the gardens, perfume the spaces and shade the terraces. Roses, palms, fruit trees and more fill our world with colour and calm. It's time to introduce them…
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It’s our pleasure to take a little time on behalf of our Chef to introduce you not only to his seasonal menu but also draw your attention to the delicious suggestions he offers every day. These are pleasant indeed, but vary, depending on seasonal availability, possible combinations and, most importantly, the mood of the Chef!
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