Superchef Alain Ducasse’s latest culinary set-up is in the legendary Hôtel Byblos in Saint Tropez. Rivea was designed by Italian practice Antonio Citterio Patricia Viel and Partners and features a vast terrace with oversized B&B Italia furniture and a textured-bronze bar under an Ingo Maurer chandelier. The menu is a simple Mediterranean affair, featuring dishes like rock octopus salad, preserved sardines and, for dessert, a tempting lemon shortbread with limoncello sorbet.