Villa Marie  

A visitor to the old hotel wouldn't recognize the place on the hill overlooking the vineyards and the Bay of Pampelonne. The mark of Jocelyne and Jean-Louis Sibuet is atmosphere, attention to detail, and setting the scene. This property that includes three hectares of pine trees, the spirit of a Tuscan villa, patios, arcades, terraces, and delightful gardens with exotic aromas is unquestionably their work and seems more Florentine than Tropezian. Still, the South comes through here in all its light. The cooking is South minus any gastronomic flights: around the pool at lunch, pates, salads, soups "whipped to drink"; platter of Jabugo ham; evenings, fragrant, classic dishes true to product and region: tuna with ginger and lemongrass; cuttlefish rigatoni; lobster; large prawns; grilled fish and meats; pounded veal cutlet; pan-fried clams; regional cheeses; and Marie's tiramisu. Regional wines and Bordeaux treasures inhabit the wine card. Simple and good delights at Tropezian prices.