Located in the courtyard of a building that once housed the village doctors and is now the White 1921 Saint-Tropez hotel, this seasonal, open-air restaurant is further testament to the talent of the Arnaud Donckele/Maxime Frédéric duo, here in association with the luxury brand, the monogram of which is emblazoned on everything down to the desserts. The ingredients are chosen with the same rigour as at La Vague d'Or, and presented in delicate, generous dishes (red mullet, bottarga, vegetable rouille with orange wine) enhanced by the robust sauces and jus. The delicate desserts – such as peach and almond ice cream, flavoured with marigold – always exude the same freshness.