Madame Figaro

Saint-Barth is reborn. One year after hurricane Irma hit the coast of this paradise in the Lesser Antilles, the incredible mobilization of its inhabitants has restored the island's beauty and vitality.

Madame Figaro

The twenty or so wild beaches surrounding this 25 square kilometre volcanic confetti have made peace with the ocean. Its luxurious villas have a new lease on life. And, on the heights of Colombier, Villa Marie has found a smile again. And, on the heights of Colombier, Villa Marie has found a smile again. The Sibuet family, who for 30 years have been designing healthy cool hotels, luxury cocoons where you feel at home (Les Fermes de Marie in Megève, Cour des Loges in Lyon, Villa Marie in Saint-Tropez...) were certainly not going to let the bad wind of Irma get them down. The garden has regained its exuberance. The restaurant reopened in December. The hotel and its bungalows in March. And, after a well-deserved seasonal break, this tropical haven, very chic and joyfully bohemian, is definitely ready to welcome our winter transhumance.

Varangues Ethnic Style - Villa Marie
Bohème Chic Déco - Private Villas - Saint-Barth


Overlooking the translucent blue of the Bay of Flanders, a world away from the polished palaces, this boutique hotel, like all Sibuet's places, evokes a family home. Sun-bleached wood and bright colours, rattan, bamboo, original objects, shell chandeliers, fish traps transformed into lamps, pineapple pedestal tables... Jocelyne Sibuet is the alchemist of this vintage and nomadic design, which offers the luxury of an aesthetic found on her travels and the freedom of singularity. And for this reopening, two new villas have been added to the 18 bungalows and suites - with their independence and resolutely distinct style. The Flamand, whose terrace is extended by a private swimming pool. And the Saline, with its own Jacuzzi. But whatever the room chosen, with or without a suite, all of them, nestled between banana trees and hibiscus, respect the privacy of their guests. Here, everyone is at home.


In the past, where Villa Marie is today, there was a restaurant: the François Plantation. A true gastronomic institution on the island, this "piano" in the forest has kept its name. And its reputation. The current chef, Emmanuel Motte, plays a high-flying Franco-Creole culinary score. Crab meat gratin with spinach and dog sauce, puffed grouper quenelle, lobster and grilled vegetables, freshly caught fish of the day, garden banaes or flambéed pineapple, white meat and coconut... the whole of Saint Barth is in for a treat. And, before or after dining, they stop off for a royal mojito or an iconic ti-punch at the bar. The colonial chic spirit of the plantation style houses, mahogany blades spin above an ebony counter where you can take the rum route.

Also to be discovered, by the pool or in the garden, the breakfasts and lunches of the new healthy menu. Fruit salad, homemade granola, açaí bowl, avocado toast, mustard sprouts and pink radish... it's a deliciously healthy take on the tropics. But it's still hard to resist the inimitable rum French toast!


Relaxing in the outdoor bath hidden in the nature. Playing Robinson Crusoe at a picnic on the beach at Colombier. Celebrating Christmas and the New Year in summer holiday attire: swimming costume, straw hat and running shoes. Driving a Mini Moke (the off-road pick-up version of the Mini) with wind in your hair. Watching the sunset from a swing, rocked by the sound of the waves. Be pampered with a coconut treatment at the Pure Altitude Spa. This is also what Villa Marie is all about. Life in the country reinvented under the tropical sun.


- Colombier beach: "accessible only by a path after a twenty-minute walk, or by boat, it offers one of the most beautiful panoramas on the island".

- The Bonito restaurant: "The breathtaking view of Gustavia's cove and its boats is worth the trip alone. And you can enjoy Franco-Peruvian dishes.

- The St Barth skincare line: "Super cosmetics made from 100% local and natural ingredients - tiare flowers, frangipani, avocado, roucou, papaya, banana, coconut, pineapple, or even aloe vera...- according to the traditional know-how."