This sister to Verde Paris is overseen by Executive Chef Yannick Plassard, formely of Ducasse Paris, and is a food-led alternative to the other Ramatuelle beach clubs. Modern twists on traditional Provençal fish dishes are the focus of the lunch menu, while a more informal Moroccan style beach barbecue is offered evening - providing the perfect accompaniment to a Riviera sunset.
Haute cuisine lunches, magical evenings
Red tuna in tangy tartare sauce, lettuce cream & puffed rice; Field tomatoes served with straciatella & gazpacho; white asparagus with smoked haddock, raddichio & bottarga.
Verde with Grey Goose Le Poire vodka, cucumber, lime juice, mint leaf, egg white & sugar and Euphorie with Bacardi Anejo Cuatro, passion fruit purée, lemon juice, house honey syrup, ginger, cinnamon & cloves.