Who We Are

The team behind Mistysandsgrand

A secluded resort and casino on the Mediterranean coast. Opened in 1977 with six rooms and a single conviction — that true hospitality never needs announcing.

Our story in brief

In the summer of 1977, two friends — a former hotelier and a chef — acquired a stretch of coastline and turned a private villa into a six-room inn. No investor deck, no marketing plan, no social feed. Only a notebook holding two principles: serve fewer guests better than anyone else; and refuse anything that is merely industry standard.

Forty-nine years on we count 180 keys, three restaurants, a Michelin star, private gaming salons, a full spa and a guest book that quietly fills with the same families, season after season. The notebook remains. The two principles have not shifted.

We are still owned by the founding families. We have never sold to a chain, never franchised the name and never opened a second address — though the question has been raised, often. Our answer is always the same: excel in one place.

What guides us

Hospitality without performance

Fresh flowers because they belong. Heavy robes because they should be. The work that counts is the work you never notice.

Continuity over turnover

The bellman at the door has been here longer than most suites. Our head sommelier has served for many years. We hire deliberately and retain for life.

Local before global

Our menus follow what the coast provides, our cellar favours growers within four hours of the estate and our spa products come from a chemist forty minutes away.

Quiet by intention

Adults only, screen-free public areas, soft light at every hour and a music programme designed to dissolve into the room. Loud is simple. Calm demands craft.

The leadership

Six of the people who steer the property day to day. Their backgrounds differ; their commitment to the standard does not. Behind them stands a 280-person team across operations, food, beverage, wellness, gaming and concierge.

Anais Sinclair
Managing Director

Decades in luxury hospitality across Europe's finest houses. Has led the property since the early years and quietly sets the bar the rest of the team upholds.

Joined 1977
Elise Renaud
Founding Partner

Oversees food, beverage and the guest journey. A former Relais et Chateaux board member and the architect of the resort's unhurried service philosophy.

Joined 1977
Nadia Bernard
Executive Chef

Educated at Le Cordon Bleu, with stages in some of Europe's most celebrated kitchens. Secured the property its Michelin recognition.

Joined 1981
Adrian Rousseau
Head Sommelier

Court of Master Sommeliers-certified, curating a cellar of several thousand bottles with a fondness for mature Burgundy and small-grower Champagne.

Joined 1996
Ines Merrick
Spa & Wellness Director

Trained in Kyoto and Marrakech, shaping the spa programme around the belief that rest is a skill, not an indulgence.

Joined 1995
Marco Sterling
Gaming Director

Years on the floors of Europe's private salons. Built ours around discretion, fair play and a personal-host model that rival houses now emulate.

Joined 1999

At a glance

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