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Collège Culinaire de France

As a guarantee of food made from prime raw ingredients, the "Fait Maison" label highlights and enhances the commitment chef to the AMAP Olivades Farm in Ollioules.

The chef creates his dishes using local and seasonal produce from the AMAP farm, promoting the local harvest concept. This fits perfectly with the recently implemented "Fait Maison" requirements: dishes that must be prepared and cooked on site from raw products received "without being changed in their nature".

The "Fait Maison" logo on the hotel restaurant menus will allow you to identify the dishes that meet that label's standards.