Hotel portrait: Maison Bérard, a legacy of panache

By Laurence Gounel

It was on her way back to Paris and law school that Marie-Victoire called her best friend with a question that went against her long-held beliefs: “What if I took over the family business, what would you think? ‘ A U-turn on the motorway and a few months later, Hostellerie Bérard became Maison Bérard, and on 29 March 2024, the institution reopened after three months of complete renovation. ’The name Maison Bérard was an obvious choice because it was where I took my first steps, did all my homework and gained almost all my work experience by helping out during the school holidays.”

Today’s four-star hotel was just a family guesthouse with ten rooms and shared showers on the landing when Danièle and René, Marie-Victoire’s grandparents, decided to take a chance on the venture in 1969. As they earned stars and expanded the hotel (four village buildings in total), their reputation grew throughout the region, and the second generation found their place. Marie-Victoire’s mother took over the back office, while her uncle’s modernity and touch of sophistication in the kitchen paid off: in 2006, the Michelin star rewarded the father and son duo at the stove. When René retired in 2015, Danièle worked tirelessly until lockdown. ‘Having left for Paris (my dream destination) since high school, I saw the hotel and my grandmother ageing every time I came back,’ confides Marie-Victoire.

The health crisis forced everyone to consider their options for the future. An artist at heart, Marie-Victoire’s uncle had developed a taste for the creative freedom that private dinners offered during lockdown and did not want to take over the business. The young hotelier’s mother does not feel capable of doing so on her own. As soon as her decision is made, Marie-Victoire begins working with an architect on plans for a complete renovation of the hotel, without altering its structure.

‘It was simply a matter of breathing new life into the hotel, which was lacking in modernity, in the rooms, the reception area and the restaurant, which, incidentally, is losing its Michelin stars to become a restaurant serving Mediterranean cuisine. I was the first to insist on making conviviality a priority. And that also means a more spontaneous dining experience,’ says the twenty-something.

While René’s traditional (and slightly tweaked) Bisque Bouille fish soup remains on the menu, it is Italy and its antipasti that feature on the starters to share at this Mediterranean restaurant called ‘Riva’. From Provence to Greece, the best olive oil-based recipes made with fresh produce have found their place in a brand new, bright and refined setting, decorated in shades that echo the vines and countryside visible through the windows: green, beige, terracotta…

A cocktail bar now attracts enthusiasts from all over the village, a snack bar is available around the pool, and soon, a lounge will welcome guests for quiet moments in one of the buildings. The spa has seven treatment rooms and now partners with Hydrafacial, in addition to Kos and Dermalogica. Next step? A ‘real’ bistro – always with a focus on conviviality – which will be open from breakfast onwards, for a late lunch or a simple snack. Another experience in the pipeline is one based around wine tasting and the Bandol vineyards, which make the surrounding area so beautiful. ‘We have one of the finest wine cellars in the region thanks to the treasures accumulated by my grandfather. I want to share this opportunity and also act as a conduit for this local expertise.’

While Marie-Victoire can count on her mother’s support and complicity at all times, she is the pride of her grandparents, who discovered the rebirth of this house just a few hours before the first customers arrived on the day it reopened last spring. ‘I was just as moved as they were, because although the house is evolving and rejuvenating along with its clientele, it has not forgotten its past: the renewal is happening naturally, perpetuating certain traditions and the same authenticity and sincerity in the welcome and service,’ concludes the young hotelier.

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