Le Grand Contrôle, is one of the finest projects entrusted to La Maison Pierre Frey over the past few years

Stories

The creator’s Pierre Frey grandson, now Communications Manager, describes the firm’s collaboration with Le Grand Contrôle.

The Grand Contrôle project in a few words?

Le Grand Contrôle at the Château de Versailles is one of the finest projects entrusted to La Maison Pierre Frey over the past few years. Our teams and those of interior architect Christophe Tollemer dived into our archives containing over 30,000 documents, some dating back to the 16th century, in order to come up with all the wall coverings. In all, this represents over 3,500 metres of furnishing fabrics, drapes, canopies etc. A phenomenal amount of work!

Can you tell us more about the choice of the fabrics?

The Maison Pierre Frey advised and guided Christophe Tollemer's teams in their choice of fabrics. Some came from our collections, especially for the Rooms and Suites, such as the "Papillons" and "Eglantier" materials, others were modified or custom-made. For example, the floral decor of the Marquis de Fouquet Suite was redesigned using a period engraving. Giving our archives a place of honour, they all confer an individual identity on each room, while respecting the period's style.

Your production behind the scenes?

We are proud to be a French manufacturer with production 100 % Made in France. We are also fortunate to have one of the last weaving workshops in the country. Our fabrics and wallpapers are created in our design studio in Paris, and most of them then come into being in the workshop, near Cambrai.

Pierre Frey, Communications Manager of La Maison Pierre Frey.

If Pierre Frey were a material, what would it be? And a flower, or an era?

If it were a material, I would say cotton as my grandfather began to print patterns on this material in 1935. If it were a flower, it would be hydrangea. You find a lot of them in our designs. Finally, if it were an era, it would be, without hesitation, the 1980's, during which the Maison Pierre Frey enjoyed its golden age.

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A concrete commitment to ecology & solidarity

Stories

“Action comes first, such is the pillar of the CSR strategy (Corporate Social Responsibility) led by Chloé Rossignol for Airelles in the LOV Group.

CSR is a virtuous circle.” As CSR Manager, Chloé Rossignol demonstrates the fact by raising awareness, mobilizing and gaining the commitment of all members of the Airelles teams. “A company’s responsibility is defined by the sum total of small and wide-ranging actions.” In fact, to express Airelles values comprised of Generosity, Excellence, Smiles and Empathy, commitment is of prime importance. When describing the pillars that support her strategy, Chloé Rossignol prefers to talk about performance. “A metaphor implying that there is always room for improvement.

The environmental, social and civic performance

In order to reinforce her strategy’s environmental, social and civic performance, she therefore organizes in-house communication and mobilization campaigns all year long. Children and the handicapped take centre stage. “We are committed to associations such as “Mécénat Chirurgie Cardiaque”. Thanks to a sports challenge, we raised funds this year for a child’s heart surgery.”

For waste recycling

For waste recycling, Airelles works with Lemon Tri at Le Grand Contrôle, ELISE Alpes in Courchevel to transform food leftovers into compost, and with Unisoap to give a second lease of life to used soap. Finally, “Airelles works in partnership with the “Vendredi” social commitment platform, uniting thousands of associations. Our partners thus participate in solidarity actions on a regular basis.”

“A company’s responsibility is defined by the sum total of small and wide-ranging actions”.

Chloé Rossignol, CSR Manager for Airelles within LOV Group

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Gourmet experience in Gordes with Jean-François Piège

Stories

Like a bird taking flight, it’s time for the Clover brand to blossom under a new horizon and taste the joys and infinitely poetic spirit of one of France’s most beautiful regions: Provence. Clover Gordes offers a true gastronomic experience, with Provencal notes by Jean François Piège, on site.

For you Provence is...?

Above all, an atmosphere, a feeling of happiness, a place where you know you will enjoy life to the full.

What do your restaurants Clover Grill and Clover Gordes share?

I would say a family attachment, close ties, even if they have their own identities built around the places in which they stand. Clover Gordes is Clover Grill's cooking on a wood fire, with Provençal touches as a bonus.

What are the Signature dishes on the menu? New suggestions to discover this year?

To tell the truth, it is our guests who make our dishes real musts. Carbonara with wild squid and Churros are much appreciated, in both Paris and Gordes. Each summer, Lobster with Pistou pasta also meets with real success at La Bastide. Finally, we change the menu each year to propose new suggestions, as we did last year with starters to share.

” Our 2-star Chef tells us about Le Clover Gordes at La Bastide, but also about Provence and its star products.”

The tomato is the star of the summer. Do you have a recipe idea to share with us?

The tomato is a pure fruit I look forward to each year with the greatest pleasure. I especially like using it to make cold soup. The recipe is very simple: take ripe tomatoes, wash them and remove the cores, blend in a very cold recipient, add salt, pepper, and serve with a thread of regional olive-oil. For even more tastiness, you can add croutons of bread and serve with a cucumber brunoise.

What should we taste at least once in our lives?

No doubt about it, local produce. When staying in Gordes, you really must taste local produce such as cherries and olive-oils that are truly fabulous.

Your favourite indulgence?

I adore cherries and fresh green peas as they are products I crave for, for months, but can only enjoy three or four weeks a year!

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Interview of Madeleine Munier

Stories

A unique location facing the valley of the Luberon and the Alpilles, at the heart of Gordes,
one of France’s most beautiful villages, La Bastide benefits from a grandiose setting. This noble old residence is a place steeped in history where period furniture, objects and refined decor make it an extraordinary retreat in Provence. Comprised of 40 Rooms and Suites, as well as a private villa, La Maison de Constance, La Bastide also offers a wide array of culinary possibilities with its five restaurants (Le Clover Gordes with Jean-François Piège, L’Orangerie, La Citadelle, Le TIGrr and La Bastide de Pierres). The Sisley Spa of 1,600 sq.m then plays an important part in rousing the senses of our guests, with Signature treatments, its indoor pool and other amenities. It is a perfect place for disconnecting and recharging one’s batteries.

In what does La Bastide distinguish itself from other addresses?

A memory worth sharing?
Being awarded the Palace Label in November 2016 was a real joy, the fruit of exemplary teamwork. We strive each day to add further polish to this recognition.

How do you create the “Wow!” effect?

With its extraordinary setting and breathtaking views, La Bastide would not have the same feel without the men and women who participate in its daily activities and give it its soul. Each day, the team devotes itself to looking after all our guests in an authentic, natural and discreet manner. Bespoke service, reflecting real attentiveness to needs, enabling each of our guests to experience a unique stay.

“Madeleine Munier embodies La Bastide since five seasons. Always caring for you, you couldn’t ask for a better mistress of the House”

General Manager of Airelles Gordes, La Bastide

The top 3 most Instagramable places at La Bastide ?

The lap pool, the restaurant at the top of the Orangerie tower and the terrace at Le Clover Gordes.

What is your “secret spot” in Gordes?
The viewpoint from the path above the Théâtre des Terrasses in Gordes, simultaneously offering views of the entire Valley of the Luberon and the Alpilles.

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Marco Garfagnini joins Airelles as Culinary Artist

Stories

Born in the rural Tuscan town of Carrara, Chef Marco Garfagnini was always destined to cook, first finding his passion in the family kitchen before training in Paris, London and New York. At the age of just 29 years old, Marco’s first restaurant in Carrara, Ristorante Ninan, was awarded a Michelin star. From then on, Marco’s talent and skills went from strength to strength which led to him receiving a string of prestigious accolades.

Today, Airelles is delighted to announce that Marco Garfagnini has joined the prestigious hotel collection as Culinary Artist for the Group.

Marco will begin his journey at Airelles’ summer properties in the south of France, directing all restaurants in Saint Tropez including the brand-new restaurant concepts at Château de la Messardière: La Table de La Messardière, L’Auberge des Maures and Matsuhisa Saint-Tropez (a new summer partnership with chef Nobu Matsuhisa). Marco will also oversee Dolceva at Pan Deï Palais and Zetta, Airelles’ Italian-themed restaurant located in Saint-Tropez’s village centre.

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Christophe-Nicolas Biot opens his 7th Maison de Coiffure in the heart of the Château de la Messardière in Saint-Tropez

Stories

Always a few steps ahead of the trends, Christophe-Nicolas has inspired  so many successful concepts including the “Instant chignon bar” which was launched in his first Parisian salon. A specialist in dry cutting and fascinated by the revitalising properties of nature, he continues to adapt and inspire, and is determined to anticipate the needs of his customers.
As an International Wella Professional Ambassador of more than 10 years, he is excited to open his seventh Maison de Coiffure in France with the Château de la Messardière.

Created specifically for the summer period, this treatment uses all the products from his brand new high-end line: “Mon protocole” or “My rules” in English.

The treatment begins by applying cleansing milk onto a (dry) scalp, and a few drops of essential oil, chosen according to the condition of the scalp, followed by a relaxing massage. After emulsifying the milk, a liquid soap and toning cleanser are applied, with treatment times varying according to the condition of the scalp and hair. The treatment ends with a plant-based emulsion which is smoothed into the roots, lengths and tips of the hair in a light massage. It can be rinsed out or used as a styling cream for a textured effect.

“Christophe-Nicolas’s signature “revitalising treatment ” will be available exclusively at the Maison de Coiffure at Château de la Messardière.”

Inside Airelles

Located in the hotel’s boutique gallery, the Maison de Coiffure has two shampooing stations and two styling stations. The refurbishment in light wood coating gives it a warm and intimate atmosphere.

Photo credits :
© Frédérique Veysset

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Jean-François Piège: The man behind Clover Gordes

Stories

Within his new kingdom of La Bastide de Gordes, the illustrious Michelin-starred chef Jean-François Piège opened up about his new restaurant Clover Gordes. The Clover brand, created by Elodie and Jean-François Piège in 2014, is a reflection of the chef’s incredible talent as his explores his areas of expertise: cooking and plants. Clover Gordes promises to blend these two passions, using produce from Provence, the cherished region where he spent his childhood.

The Bastide in Gordes is a magical and unique place, how did you feel and what were your impressions when you first visited ?

The Bastide speaks to me because it represents everything I love: authenticity, sophistication and singularity. I feel close to these values, as they are the ones I try to live by. That is why I was drawn to the Bastide: I immediately got the desire to create a singularity with Clover Gordes.

And I imagine that Provence inspires you. Have you become attached to this region ?

I am attached to regions steeped in history, that have a rich past and are capable of reinventing themselves. This magnificent region will allow me to write a new culinary chapter of my story.

So, how will you interpret this provincial spirit in your cuisine ?

My style of cooking will remain the same, with some added touches of Provence. We will work with meticulously chosen regional ingredients.

“I am attached to regions steeped in history…”

Inside Airelles

Will you have some signature dishes at Clover Gordes ?

It’s too early to be asking about signature dishes, because you don’t choose a signature dish, it is created over time.

What feelings would you like to evoke with your dishes ?

In all my restaurants, I try to evoke what I like to feel: I want people to feel totally at home and regaled. I will consider Clover Gordes a success if people visiting Gordes, as well as those living in the region and in Gordes itself, walk away feeling happy. I want them to feel like this restaurant has actually been there for ages.


One of the keys to a restaurant’s success is not spoiling the surroundings. We will bring our Clover brand to Gordes, but we will immerse ourselves in the surroundings of the Bastide and Provence.
So, there will be a new restaurant at Gordes, but I sincerely hope that in people’s minds, it could well have been there for forever.

Open since 15th June.



Address:
Airelles Gordes, La Bastide
Le Village, 84220 Gordes


Contact:
clovergordes@airelles.com
+33 (0)4 90 72 12 12


Booking:
clovergordes@airelles.com
+33 (0)4 90 72 12 12


Opening hours:
Open every day, lunch and dinner


Photo credits:
© 2019 Nicolas Lobbestael

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Le Grand Contrôle, is one of the finest projects entrusted to La Maison Pierre Frey over the past few years

The creator’s Pierre Frey grandson, now Communications Manager, describes the firm’s…

A concrete commitment to ecology & solidarity

"Action comes first", such is the pillar of the CSR strategy (Corporate Social…

A mellow Provençal lifestyle

Celebrate the art of living in Provence on a stay at La Bastide, discovering its…