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» Other Useful Information
Cuisine: French
Table to Get: Waterside Lounger– or as close as possible
Payment:
Special Features: Outdoor Dining Room, Mattress Service, Beach Club, Celebrity Scene, Launching Pier
Payment Options: MasterCard, Visa, AmEX
The Place:
Le Club 55
The Scene:
On a typical summer day, the traffic heading down the one-way-street to Club 55 is most intolerable. Bumper-to-bumper Bentley's and open-top Ferrari's reveal platinum bombshells in their bikini best, as one blonde passenger decides it's best to hop out, flip-off her stilettos and run. It's Paris Hilton. She arrives to a thick-forest of overgrown bamboo surrounding a typically Provencal beach bungalow with white canopies and lavish beach club jetting all the way to the Mediterranean. A wooden pier extends into the water, luring star-studded occupants away from their mega-yachts parked offshore and into the land of the fabulous. No matter how famous or well known, guests should expect to fight for prime lounger near the water that command 100-Euro in high season and promises of endless Cristal-ordering. More modest types may prefer a simple lunch within the main dining room, offering all the views of the elite with a more digestible price tag.
The Food:
The French don’t disappoint with their food. While most oiled-up sunbathers balk at the idea of actually eating, others indulge in a seafood feast of sushi and gourmet creations served-up by a seasoned staff that’s had over 50-years of beach club experience. Appetizers like tuna carpaccio, breaded calamari and Beluga Caviar are some of the best at the beach. Heartier entrees like beef filet, roasted chicken and pasta dishes are aptly portioned without sending people back to their loungers with bloated bellies. By far the most popular, an array of lunch salads offers seafood twists to traditional field greens and market-fresh produces.
Last Word:
Bridget Bardot said it was her favorite, thus creating one of the first beach clubs along Pampelonne Beach with a sexy scene of sunning celebrities and gourmet cuisine that’s hotter than ever after 50-years.
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