ArchitectureThe renovation was carried out using environmentally friendly materials, and local suppliers and craftsmen were actively involved.

FoodSeasonal and local food is served, often prepared in a slow-food style. Leftovers are eaten by the property's feathered residents or shared with guests and staff. All dishes are homemade, Provençal specialties. Typical dishes include soupe de pistou, aioli with fish and 12 different vegetables, lemon chicken, and a traditional Provençal braised meat. There are also dishes suitable for vegans, vegetarians, and guests with food allergies.

SocialEmployees from the region are employed and enjoy fair working conditions and a good salary. They also have the opportunity to use the hotel facilities.

EnvironmentPhotovoltaic roofs, waste separation, and the use of spring and well water are part of the environmentally conscious concept. The roofs, walls, and windows are insulated to reduce electricity consumption and cool the air in summer. Fossil fuels have been replaced by heat pumps, and electricity is sourced from green sources such as hydropower, wind, and solar energy. Since 2009, the estate has produced solar energy and is an active provider to the public grid. To promote biodiversity, over 3,000 trees have been planted, and forest management follows sustainable principles recognized by the Pro Silva forestry association. Timber harvesting is carried out gently using working horses to preserve the soil and protect future trees. The agricultural practices also focus on preserving soil quality and water reserves. The estate comprises 140 hectares of forest and 40 hectares of pastureland, vineyards, and flower fields, which are carefully tended.

Well-BeingGuests can enjoy soothing massages, use the pool and children's pool, and relax with Qi Gong and yoga. Additionally, cycling tours, hikes, and forest bathing are offered, providing the perfect opportunity to experience nature to the fullest.