ArchitectureTypical Provençal buildings, some of which are over 300 years old, have been extensively restored. The rooms are located in various buildings spread across the three-hectare complex. The restaurant is housed in an old bastide (large country house) and much of the furniture is second-hand.

FoodThe restaurant has been awarded the Michelin green star, which highlights food sustainability measures. The organic garden supplies the restaurant and a majority of the menus are created using organic ingredients. Vegetarian, vegan or gluten-free dishes are also available upon request.

SocialAbove all, locals are employed in order to create jobs locally and create incentives for new families to settle. Employees receive a 25 percent discount on all hotel features and services.

EnvironmentA lot is being done here to keep the environmental impact of hotel operations as low as possible. There are solar panels for electricity, a geothermal system for hot water, consistent waste separation and plastic-free rooms. The vegetable garden provides the restaurant with fresh ingredients and at the end the leftovers are composted. The local animals live a good life. Rainwater recovery provides garden irrigation and there are electric bicycles and charging stations for electric cars on site. To further promote the ecological movement in Provence, the hotel has joined the "Convention of Pro-Climate Business" and is continuously committed to a sustainable economic model that respects all living beings.

Well-BeingLarge wellness offer with Ayurvedic massages, Kobido massages or foot massages. A yoga retreat takes place twice a year.