Spoon at Byblos Saint-Tropez(Hôtel Byblos)  

Alain Ducasse's Spoon-Byblos is changing the descriptions, simplifying its themes, and recentering away from the East-West blend. Vincent Maillard, formerly of Louis XV and several other important venues, has taken over here and initates a new regime between signature dishes (Spoon Origins) and new regions (Spoon Now). Less globalization, but movement, ideas, anchorage, and precise craftsmanship. Provence salads and "glamor" (lobster and vegetables); steamed shellfish ravioli, spiced tomato syrup; baked saint-pierre and rye grains; "cookpot" of vegetables and fruit; white tuna à la plancha and wok-fried vegetables; delicious chocolate-pinenut-praline or the Spoon version of a Tropezian... are devilish, spicy, and tasty for a fun setting. Elevated flavors, wines from France and elsewhere including South Africa, Italy, Spain, Chili, Argentina... and even Provence! Evenings only, it's escape, not adventure in this get-away "at Byblos."