YONDER

"Co-founder with her husband Jean-Louis of the "Maisons et Hôtels Sibuet" group, this visionary couple initiated a subtle revolution in hospitality over 30 years ago: to create luxury sanctuaries where you feel at home. He, a talented builder, and she, an outstanding decorator and communicator, have imagined places imbued with warmth and conviviality, a perfect reflection of their aspirations. It all began in Megève. In 1981, the couple acquired a small 23-room hotel. Jocelyne, with her innate talent for decoration and a keen sense of hospitality, brought the establishment back to life. Their philosophy? To create places where every guest feels at home, far from the impersonal stereotypes of traditional palaces.

This unique vision attracts a clientele in search of authenticity. Next up are Hôtel Mont-Blanc and Lodge Park in Megève, and other jewels in Provence like Bastide de Marie, and on the Côte d' Azur with Villa Marie in Saint-Tropez.

In 2016, the duo pushed the boundaries of luxury to the Caribbean with Villa Marie Saint-Barth, an oasis of refinement under the palm trees. Meanwhile, Jocelyne innovates by launching the Pure Altitude spa in 1990, a forerunner in the art of combining well-being and natural products. Jocelyne, now separated from Jean-Louis but still a business partner, continues to shape each establishment with an inimitable signature, combining comfort, elegance and conviviality."

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"Yonder: Just between us, have you ever considered ditching everything to open a food truck in Bali or some other exotic adventure?

Jocelyne Sibuet: Frankly, not really. The idea of giving up everything for a food truck in Bali isn't my style. Even if we sometimes go through difficult times, they're behind me. Our job is incredibly endearing and fascinating, even if there are days with and days without, like everywhere else. Sometimes we have more problems than we need, but the virtues of this job are incomparable. Creating unique experiences for our customers, whether in authentic luxury or in a more rootsy and natural version, gives me immense satisfaction. So, while an escape under the palm trees may seem tempting at times, the idea of leaving everything behind has never really appealed to me."

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"Tell us about the first time you realized you were cut out for the hotel business.

You know, it wasn't exactly a lightning revelation for me. To be honest, I'm not sure I would have chosen the hotel business if circumstances had been different. My ex-husband was already in the business and wanted to make a career of it. I'd grown up in this environment, but I probably wouldn't have chosen it straight away. I fell into it by chance, or rather by default. But, over time, I developed a real passion for this profession. Creating projects from start to finish, seeing them come to life, has become a source of immense joy. At the end of the day, it's a total joy to do what you love, even if the road to getting there has been unexpected and full of surprises."

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"The Sibuet family has become a veritable hotel empire. When you get together as a family, do you talk about hotels or do you manage to discuss other things?

It really depends on the moment and the context. Yes, we often talk about hotels, especially when we're traveling or inspired by an experience. Ongoing projects sometimes come up in conversation. But when we're all together with the grandchildren, we change the register. We love barbecues, and every year we have a family tradition of going away together. During these times, we really try to leave professional discussions aside, to relax and enjoy more playful, relaxed topics. But when you're in a job you love, it's no punishment to talk about work. For Marie and Nicolas, who are in the thick of things on a daily basis, these moments of disconnection are precious. As for me, having taken a step back, I even find pleasure in discussing our projects, since it's no longer my direct daily routine."

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"What are the dishes in your hotels that you absolutely can't resist?

Ah, there are so many! Each establishment has its own specialties, but if I had to choose, I'd say the coquillettes aux truffes from Fermes de Marie. It's a regressive dish that everyone loves. Then there's the bouillabaisse at Villa Marie in Saint-Tropez, where our chef prepares a version that's simply divine. Ah, and the little stuffings from Provence... These three dishes are real must-tries for me! "

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"Do you have a ritual or mantra you follow before opening a new hotel?

A ritual? Yes, you could say that! For me, the most important thing is to really experience the place before it opens. I spend a night in the room, exploring the hotel as a guest would, to get a feel for every detail. There's nothing like the on-site experience to detect what could go wrong in terms of organization or presentation. Living the experience upstream is absolutely essential to ensure that everything is perfect for our future guests.."

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"The hotel business in France has come a long way. If you could go back in time, when would you like to open a hotel and why?

Honestly, I'm perfectly happy with the times we live in. If I were to step back in time, it would be to make it easier to find people who are motivated to embrace this profession. Today, it's a real challenge to recruit and retain teams. Every era has its advantages and disadvantages, whether in Provence, Saint-Barth or the mountains, styles and experiences vary enormously. But I have to say that the present offers a multitude of possibilities and enriching experiences that I wouldn't trade for anything in the world."

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"How do you see the future of the hotel business in France?

Global competition is fierce, with spectacular locations popping up everywhere, but France has a unique asset: its art de vivre. We have incredibly diverse regions and a genuine French savoir-faire. If we continue to cultivate our traditions and infuse our distinctive style into every project, the future of the hotel business in France looks bright. Basically, as long as we remain true to our charm and authenticity, we have every chance of shining on the world stage."

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"What are you most proud of in terms of sustainable development in your hotels?

Without a doubt, the project initiated by Nicolas at La Bastide de Marie! He has created an incredible vegetable and herb garden, and an agricultural farm from which we obtain many of our vegetables. We also have beehives and a large greenhouse where we'll be hosting themed dinners. It's an ambitious and important project for us, and I'm really proud of what we've achieved. It's our little piece of green heaven!"

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"If your hotels had a personality of their own, which one would be most likely to party until 3am?

They're pretty well-behaved kids, but I'd say the Hôtel du Mont Blanc. This one's got a little grain of madness. With its rich history of memorable evenings and landmark events, it's the perfect night owl. Jean Cocteau used to party here after the war, and that artistic, festive spirit is still in the air. "

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"What's your secret to managing stress in an industry that never sleeps? A dose of yoga, a cup of tea or a good glass of wine?

A bit of everything, to be honest! There are days when yoga saves me, others when a cup of tea works wonders, and sometimes a good glass of wine is the best solution. Nicolas and Marie also have their own little rituals for decompressing: a glass of wine or a walk in the Alps. We adapt according to the mood of the moment!"

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"Can you share with us a moment when you knew Marie and Nicolas were ready to take up the torch? Was it a crucial decision, a demonstration of leadership or a simple gesture that convinced you?

It all went pretty smoothly. We never really forced things. Marie and Nicolas grew up in this environment and absorbed our way of working like sponges. Marie wasn't very motivated at first, but with time she found her way. Nicolas, on the other hand, was motivated from the start and took over the reins of one of our restaurants. It wasn't a crucial decision or a spectacular moment, just a natural progression. They each showed leadership in their own way, and before we knew it, they were already ready to take over!"

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"If you could invite any celebrity to stay in one of your hotels, who would you choose and why?

We've already welcomed many celebrities, heads of state, royal families and show business stars. But if I had to choose, I'd love to invite the Dalai Lama. It would be an incredible opportunity to share moments of peace and wisdom. "

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"After a long day at work, what's your favorite cocktail to decompress?

A Margarita! "