This summer’s headline innovation at the mythic Byblos in Saint-Tropez is Food Pairing, a very now concept that
involves matching the best local produce with creative cocktails. Barman and chef work together to deliver chic, entertaining combinations (3 savoury, 2 sweet), e.g. obsiblue prawn ceviche with Pisko Pesto (vodka, basil, lime juice, egg white, sugar, Angostura bitters) and Mini-Tropézienne with Raspberry Bourbon Sour (bourbon, brown sugar, raspberry purée, lemon juice). These Byni’z available all the time in the bar are perfect for aperitif time (savoury) and after dinner nibbles (sweet).

Saint-Tropez, 

20 avenue Paul Signac
Tél. 04 94 56 68 00