Hospitality Design - March/April 2014 - 76

perspectives

5 questions for

antoine chevanne

CEO, Groupe Floirat

1

How does the Floirat family history impact the way
Groupe Floirat and its various properties-including
Hotel Byblos in Saint-Tropez-are run today?

2

Your development strategy focuses on "luxury
hospitality." What does that mean in today's
marketplace?

3

What is "the right kind of luxury" that is Groupe
Floirat's signature?

4

Tell us about the newly opened Rivea restaurant at
Hotel Byblos [shown].

5

[We] continue to honor the core values that were originally
instilled by my great grandfather. While each property in
the Groupe Floirat portfolio is different, they all bear the
same spirit: a subtle mix of warmth and impeccable service.
Continuing this legacy requires me to look toward the future.
It is imperative that we adapt to the latest trends in luxury and
technology while still remaining true to the company ethos.

We live in a world where everyone is in a hurry, and there is
never enough time. In today's marketplace, luxury hospitality
means being able to provide our guests with a level of
convenience and attention to detail that enables them to find
the time they need for themselves.

Our core values are based on two key pillars: places and spirit.
Each property focuses on cuisine inspired by the locale and
offers exclusive guest experiences that reflect the spirit of
Groupe Floirat.

Constructing a venue that holds true to the French and Italian
Rivieras, we commissioned Italian duo Antonio Citterio
and Patricia Viel, who [just designed] the Bulgari Hotel in
London. Complementing chef Alain Ducasse's Mediterraneanstyle menu, a slightly retro d├ęcor has been created through
coral and terracotta textiles, irregular striped booths, and
singular lanterns placed as the centerpiece on dining tables.
[It] showcases the true meaning of relaxed elegance and
sophistication.

What else does Groupe Floirat have coming up?

We've renovated several of the suites at Byblos, which we'll
launch in conjunction with the season opening in April.
Additionally, we're introducing the Byblos app-guests can
take a 720-degree virtual tour, exploring the guestrooms,
restaurants, pool, Spa Sisley, nightclub Les Caves du Roy, local
shops, and more.


http://www.roomthreesixty.com http://www.roomthreesixty.com

Hospitality Design - March/April 2014

Table of Contents for the Digital Edition of Hospitality Design - March/April 2014

Contents
Hospitality Design - March/April 2014 - Intro
Hospitality Design - March/April 2014 - Cover1
Hospitality Design - March/April 2014 - Cover2
Hospitality Design - March/April 2014 - 1
Hospitality Design - March/April 2014 - 2
Hospitality Design - March/April 2014 - 3
Hospitality Design - March/April 2014 - 4
Hospitality Design - March/April 2014 - 5
Hospitality Design - March/April 2014 - 6
Hospitality Design - March/April 2014 - 7
Hospitality Design - March/April 2014 - 8
Hospitality Design - March/April 2014 - 9
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Hospitality Design - March/April 2014 - 11
Hospitality Design - March/April 2014 - 12
Hospitality Design - March/April 2014 - 13
Hospitality Design - March/April 2014 - 14
Hospitality Design - March/April 2014 - Contents
Hospitality Design - March/April 2014 - 16
Hospitality Design - March/April 2014 - 17
Hospitality Design - March/April 2014 - 18
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Hospitality Design - March/April 2014 - Cover3
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