COMO Hotels and Resorts has reintroduced one of the French Riviera’s most storied addresses with the opening of COMO Le Beauvallon.
Once a celebrated Belle Époque palace, the 42-room landmark has been meticulously reimagined as a refined Riviera sanctuary. Here, historic grandeur, considered design and thoughtful gastronomy converge in effortless harmony.
Originally opened in 1914, Le Beauvallon quickly became one of the Côte d’Azur’s most captivating retreats, drawing luminaries such as Winston Churchill, Colette and Audrey Hepburn. Its sweeping terraces and pine shaded gardens created a sense of seclusion that defined its early allure. Today, COMO Le Beauvallon’s location remains exceptional, with some of the best views and access to the Gulf of Saint-Tropez on the entire Cote d’Azur. The main hotel commands a hillside position in a private ten-acre estate of palms, pines and rolling lawns. The grounds extend down to the hotel’s beach club, Beauvallon Sur Mer, home to a bayside pool, lounge and rooftop bar and the beachfront restaurant. A private jetty allows guests to board a COMO speedboat for a complimentary eight minute transfer to Saint Tropez, with a second boat offering seamless access to the iconic beaches of Pampelonne.
Central to this new chapter is a bold culinary vision led by chef Yannick Alléno, whose international perspective and creative breadth shapes the hotel’s entire dining experience. With more than 20 restaurants worldwide, Chef Alléno brings a deep understanding of place, culture, and gastronomic storytelling. At COMO Le Beauvallon, his concepts unfold from breakfast through to late evening, positioning the hotel as one of the Riviera’s defining gastronomic destinations for summer 2026, including the signature restaurant, Beauvallon Sur Mer by Yannick Alléno.
For his first beach club restaurant, Chef Alléno draws on the depth and precision of Southeast Asian culinary traditions, bringing them into conversation with the bright flavours of the Mediterranean. The result is a confident, contemporary dialogue expressed through generous sharing plates and signature dishes such as yellowtail tartare with peanuts and Thai basil ice cream, sea bass crudo marinated in baijiu with green papaya Som Tum style and seared tuna steak served with Kampot pepper sauce.
