Beefbar

Cuts held close to the flame

Premium cuts meet the grill simply under Executive Chef Thierry Paludetto at Beefbar in Saint-Tropez, where the kitchen works inside Hotel Lou Pinet’s pine-shaded address. He runs the pass in close collaboration with founder Riccardo Giraudi, whose meat expertise sets the sourcing before the kitchen sees a cut. The brief they share is plainly stated: keep the dishes tasty by keeping them simple.

That division matters in a Beefbar kitchen because the brand asks for control more than flourish. The beef is globally sourced and elite: Black Angus Prime, Wagyu WX, and Kobe, grilled to keep the natural flavour in front rather than under a sauce. Saint-Tropez was the brand’s first room in the town, distinct from the original in Monaco and from the later outposts in Hong Kong, Mexico City, Tulum, Dubai, Mykonos, Budapest, and Paris. The room does not turn any of that into ceremony. It gives the pass a station built around heat, sharing, and the timing of beef.

A street food pass built around beef

The program at Beefbar Saint-Tropez follows the house’s three-part rhythm: international street food, premium meat cuts, and the sides, mains, and desserts that make the table move without stiffness. The founding method goes back to Riccardo Giraudi, who opened Beefbar in Monaco in 2005 after entering the Giraudi family meat business in the 2000s. The family had spent over 50 years in high-end meat trade, and that sourcing discipline still frames the pass: American Black Angus Prime, Australian Wagyu WX, and certified Japanese Kobe beef are treated as ingredients with lineage, not trophies.

In Saint-Tropez, the grill, wok, and BBQ carry the meat, while the Riviera keeps the menu lighter around it. Kobe beef ham, crunchy beef tostaditas, tuna tartare crispy rice, and seabass ceviche with raspberry sit beside avocado houmous, tuna ceviche with coconut milk and green papaya, lobster roll with lemony sauce, Unagi salmon on individual BBQs, and oven-baked Mediterranean seabass. The architecture is à la carte and shareable. A cut can land at the center of the table, but the meal often begins bench-side, in small plates, crisp rice, acid, and sauce.

Terracotta, brass, pine shade

The room carries the same refusal of old steakhouse weight. Designer Charles Zana worked with wicker, wood, brass, and terracotta tiles, giving the interior warmth without turning it rustic. On one wall, Alexandre Benjamin Navet’s fresco brings Saint-Tropez scenery into the dining room, bright enough to sit beside the pool rather than compete with it. The counter and the pass belong to a modern steakhouse, but the setting keeps returning to the hotel’s Provençal ease.

Outside, the terrace runs toward Jean Mus’s landscaped garden and the pool at Hotel Lou Pinet. Big pines hold shade over lunch; later, lanterns and fairy lights change the pace of the room without changing the method. Conversation stays close to the table. The useful luxury here is not formality, but the way Black Angus, Wagyu, Kobe beef, tuna ceviche, and lobster roll can move through one service under the pines at Lou Pinet.