Fontenille News
Dear All,
Now that the 2025 season is well and truly underway, it's a good time to share the latest issue of Fontenille News with you!
It's also an opportunity to look back on our successes at the beginning of the year, with the change of identity from Domaines de Fontenille to Fontenille Collection, which has had a great impact on us, as well as some key figures, notably the raclette evenings at Primard and Bords de Mer, which have created a buzz and won over our customers.
As mentioned in the previous year-end issue, you'll find more details on the arrival of two new shareholders: LVMH and Anaïs Ventures.
At Fontenille Collection, we love our gardens. What better time than spring to talk about them with those who look after them all year round: the gardeners. Discover the profiles of four of them.
We've also put together some fresh spring recipes for you, as well as the usual wellness tips.
Our Société à Mission project is making good progress. Many actions have already been implemented and new ones are on the way: let's take stock together of this collective initiative.
And since there's no shortage of new things to do, we'd like to take you on a little tour of our work, our concepts, our amenities and our experiences.
Thanks to you, we're excited to be bringing our homes back to life, and everyone at Head Office wishes you a wonderful 2025 season.
Hope to see you soon,
Frédéric, Guillaume & Linda
becomeBy now you're all familiar with our new Fontenille Collection identity.
Last February, a major change took place with a new name, accompanied by a new identity with two strong symbols:
The Fontenille mésange is an embodiment of the Fontenille spirit, it represents harmony with nature, freedom, and curiosity. Present in all the estates of the Collection, this bird illustrates Fontenille's deep commitment to biodiversity.
The Fontenille key is a hospitality classic reinterpreted to illustrates the link between past and present. It represents the heritage and unique legacy of the homes that make the Fontenille Collection, enduring properties where unforgettable memories are created.
In line with the new Fontenille Collection identity, the graphic universes of our hotels and restaurants are evolving to reflect a subtle balance between heritage, authenticity and creativity, always imbued with the touch of whimsy that characterises the Fontenille spirit.
These new visual identities reinforce the desirability of each destination by evoking a more assertive, embodied aesthetic, faithful to the specificity of each location. Fontenille's DNA remains the common thread that guarantees a coherent narrative across all our universes.
THE FONTENILLE ART DE VIVRE
As our very first season as Fontenille Collection begins across all our properties, we are also delighted to enrich the guest experience with new, personalized surprises—tailor-made touches designed to accompany the stay of our youngest and most seasoned travelers alike… and even their four-legged friends.
Discover a range of accessories starting this spring, available both in-room and for purchase in our hotels: slippers, sleep masks, caps, yoga mats, Panama hats…
On this occasion, we are also extremely proud to appear exclusively all summer at Le Bon Marché Rive Gauche in Paris for the exhibition “Tout Beau, Tout Bronzé” (Ground Floor, 26 April – 24 August).
LAUNCH OF OUR OLFACTORY SIGNATURE
Fontenille Collection is unveiling its olfactory signature—Cedar & Vetiver—shared by all our destinations and available as candles, home fragrances, and scented sticks, this collection becomes an intimate imprint—an echo of moments that pass and yet remain, launching spring 2025.
25 93% ROOMS AT LES BASSANS, THE NEW ADDRESS OF FONTENILLE COLLECTION
CUSTOMER SATISFACTION GOAL IN 2025
ONFIRMED WEDDINGS IN THE COLLECTION (€2.1M)
410K
FOLLOWERS ON OUR 18 INSTAGRAM ACCOUNTS
Un nouvel élan pour Fontenille Collection
Fontenille Collection is delighted to welcome the LVMH Group and the Anaïs Ventures fund as new partners.
This minority investment marks a strategic step in the development of our Collection and reflects the confidence of two major players in our vision of hospitality. LVMH, the world leader in luxury goods, and Anaïs Ventures, an investment fund led by Julien Firmenich, share our demand for excellence, our commitment to sustainability and our
desire to reinvent the European art of living. Their support will enable us to accelerate our growth, strengthen our expansion plans and continue to promote the Fontenille spirit while remaining true to our values.
IN THE PRESS!
Pieve Aldina gardens
At Pieve Aldina, Cristiano maintains the green areas.
By chance there is a large variety of flowers in the Tuscan countryside. So he can pick fresh blooms every morning to be placed in the hotel and guest rooms.
Cristiano also takes care of the surrounding olive groves, where our homemade olive oil comes from.
FAVORITE PLANTS
Lemon, verbena, and agapanthus
HIS SPRINGTIME SECRETS
Give to your interiors a natural touch: spring offers a wide choice of flowering shrubs in the countryside. Simply place a single branch in a vase of water and simplicity will pay off. The easiest color to find will be white, and Cristiano recommends to choose branches with flowers close to open. This will make them last longer.
Re-seed the grass when the soil temperature is above 10 degrees, accompanying the sowing with a phosphorus-based fertilizer (which facilitates rooting). If you do not want to seed, use a high-nitrogen fertilizer directly on the old lawn.
Once temperatures stay above 3-4°C, you can uncover or place your potted lemon trees out in the courtyard.
Once the frost period is over, with warmer temperatures, you can start planting the first balcony flowers.
Primard gardens
For 16 years, Gérard is devoted to maintain and protect our garden at Domaine de Primard. Passionate about his craft, he also designed and managed our vegetable plot while taking care of the market gardening, cultivation and maintenance of perennial plants
Gérard also looks after the landscaping and upkeep the gardens around our houses, ensuring every outdoor space is thoughtfully maintained. He also ensures the regular pruning of hedges and roses, thus contributing daily to the beauty and to the harmony of the area.
FAVORITE PLANTS
HIS SPRINGTIME SECRETS
Take care of your rose bushes and boxwood, it will bring structure and greenery to your garden. Magnolia and prunus trees will also enlight your space with gorgeous spring blossoms.
Trim boxwood before mid-June to keep them healthy and protect them from pests like caterpillars, which feed on the leaves. A natural plant-based liquid fertilizer, such as fermented plant tea, can help strengthen the plants and ward off infestations
Before the birds arrive, it's important to trim your hedges. This will maintain their shape and encourage better growth, while respecting the arrival of spring wildlife. Factors such as wind, light, water and soil will also play an essential role in balancing the garden. Always remember to use a suitable fertilizer to feed your plants. If you prefer a natural solution, liquid manure (used at 5-7%) is an excellent alternative.
Buis, Pivoine et Iris de jardin
Bastide gardens
Loïs passionately shapes a Mediterranean garden which is constantly evolving. Throughout the season, he designs the landscape, mows the lawns, and trims the hedges, preparing spring, a season that brings blossoms and transforms the entire setting. In line with the wellness philosophy of La Bastide du Mourre, Loïs ensures that all gardening practices are carried out thoughtfully and sustainably.
FAVORITE PLANTS
Gaura and Agapanthus
HIS SPRINGTIME SECRETS
Before planting, it is essential to consider the specific characteristics of your soil and local climate. Choosing native species drought-resistant and well-adapted to Mediterranean conditions will help create a sustainable, water-wise garden which will be low-maintenance and perfectly in tune with the surrounding landscape.
Differentiated mowing : try mowing selected areas to create natural walking paths, while the rest of the lawn can grow freely. This approach allows wildflowers to flourish and naturally attracts pollinators.
Menorca gardens
For over a year now, Javier has brought his expertise to our beautiful properties in Menorca, working with passion to enhance and elevate our gardens. The rhythm of the seasons shapes his work : in winter, he focuses on landscape development and green space management, while summer brings more intensive tasks, from irrigation and mowing to the attentive care of every detail.
Javier is also involved in citrus production at the Santa Ponsa garden, as well as the maintenance of the olive trees and vineyard at Torre Vella.
FAVORITE PLANT
Agapanthus
HIS SPRINGTIME SECRETS
Adapt your plant choices to your environment: Whether you have a garden or a terrace, the key is to work with the natural conditions of your space and select plants accordingly.
Start watering gradually, adjusting to the weather. While water becomes increasingly important as spring arrives, moderation is key, especially early in the season. A measured approach can help keeping plants healthy without overwatering.
Pruning is essential to maintain wellstructured outdoor spaces and encourage strong growth. Javier recommends pruning palm trees about twice a month, and cypress trees four times a year, to promote healthy development while maintaining a harmonious shape.
A gourmet spring
Discover a fresh, iodized recipe dreamed up by Christophe Vauthier, Chef at the Vent Debout restaurant in Hautes Mers.
FOR 1 PERSO N
3 SCALLOPS
1 TABLESPOON OF HAZELNUTS
FOR THE TARTARE
1 TABLESPOON OF HAZELNUT OIL
1/2 TABLESPOON OF WHITE
BALSAMIC VINEGAR
1/2 SHALLOT
2 EGG YOLKS
1/2 BUNCH OF WATERCRESS
FOR THE ASPARAGUS
2 TABLESPOONS OF HAZELNUT OIL
1 TABLESPOON OF WHITE
BALSAMIC VINEGAR
2 GREEN ASPARAGUS SPEARS
3 WHITE ASPARAGUS SPEARS
Clean (or have cleaned) the scallops, then cut them into slices or small cubes. Add the hazelnut oil and balsamic vinegar, the chopped shallot. Set aside in the fridge.
Remove all the leaves from the watercress. Keep 3 to 4 leaves aside to chop and add to the tartare later. Boil the remaining watercress leaves in salted water for one minute, then cool them in iced water. Blend the cooled watercress with a little water from the cooking to make a puree.
Place the two egg yolks in a saucepan with a tablespoon of water and a pinch of salt. Start whisking to make a sabayon, cook over at low heat while whisking vigorously until it thickens, like a hollandaise sauce. Add the watercress puree to the mixture and check the seasoning.
Peel the green and white asparagus. Boil the green asparagus in salted water until crisp (2 minutes maximum). Use a mandolin or vegetable peeler to obtain thin slices of the white asparagus. Mix them with the hazelnut oil and white balsamic vinegar.
Spoon the tartare into a ring mold. Add the watercress sabayon around it, then casually lay the cooked and the raw asparagus on top, in an elegant natural composition.
SCALLOP TARTARE WITH HAZELNUTS AND WATERCRESS,
ASPARAGUS
by Chef Christophe Vauthier
Celebrate spring in a different way
Rediscover the iconic Spritz revisited Fontenille-style with Antoinette, the new non-alcoholic white sparkling Cuvée, launched in January 2025.
40 ML BTRR N1 JNPR ANTOINETTE
Fill a large wine glass with ice.
Pour in the Juniper BTTR n°1 (40ml) first, and let it infuse into the ice.
Slowly add the Antoinette (120ml), poor it gently to preserve the bubbles.
Top up with sparkling water (30ml) to lengthen and balance the drink.
Gently stir with a bar spoon to combine all the ingredients.
Add your garnish: either a thin slice of blood orange for a visual and flavorful touch, or a twist of orange peel over the glass to release the essential oils.
VIRGIN FONTENILLE SPRITZ
Société à Mission
The Mission Committee met on 30th January to review the progress of our vast project "Société à mission" launched in 2023.
The main priorities defined for 2025 are:
Developing an eco-responsible purchasing charter
Drafting a code of conduct for our suppliers and service providers to sign.
Implementing a "People review" to identify talent and develop internal promotion.
Developing a Green Work site Charter, using the example of Les Bassans, a BREEAM Very Good certified site, as part of an approach to reducing the environmental impact of new and renovated buildings. This certification allows the environmental performance of the project to be assessed.
All of this is possible thanks to the 4 teams that ensure that the collection's projects are properly set up and carried out:
Creating living spaces for the well-being of our customers - orchestrated by Albane (Marketing & Digital Director)
Ensuring our team’s fulfilment- led by Sandra (Human Resources Director)
Improving our environmental footprintled by Giacomo (Projects & Architecture Director)
Strengthening our regional roots - also led by Albane
Many thanks to them and their teams for working so hard to make the Fontenille Collection even more virtuous.
The first Mission Report is currently being drafted and the visit of the OTI (Organisme Tiers Indépendant, responsible for verifying the good conduct of the company on behalf of the mission company) took place on 17 April. The Committee will meet again on 02 July.
« By adopting this status, we are providing every employee with a clear roadmap and encouraging collective commitment to concrete initiatives. Together, we are determined to embrace our chosen role as a responsible hotel group, deeply rooted in life and clear about the road ahead.
Mission is not a given, it's a commitment t hat needs to be constantly reaffirmed. »
Linda Hazi
New arrivals at Fontenille
Thuy Linh Phan joined the team on January 13, 2025, to support our beautiful architectural projects. She is in charge of the design and site supervision of our hotels, working closely with our technicians. Her expertise and passion bring out the best in every detail of our projects.
Gabrielle Crosnier, joined us on January 27, 2025, as Sales Collection Director. With several years of experience, she now supports the Sales and Reservation teams by rolling out the group’s commercial strategy across our existing properties and upcoming openings.
Mathilde Lecompte took up her role on February 10, 2025, as Regional Sales Manager - Southeast. Her mission ? To energize commercial outreach, to manage incoming requests, and to implement creative strategies to boost sales across our stunning properties in the Southeast region.
Aurore Wehling, joined the Collection's head office on March 3, 2025, as MICE Manager. She oversees business development and client loyalty for corporate, MICE and wedding planner accounts, while also handling incoming group requests for our properties in the Northwest.
Manon Chapalain arrived on March 17, 2025, as Buyer. She is responsible for developing and implementing purchasing strategies across the Collection, supporting both existing hotels and upcoming openings.
Corinne Renouardière joined us on April 1, 2025, as General Manager of Hôtel Les Bassans in Perros-Guirec. Her goal ? To lead the hotel’s opening and ensure top-quality management, bringing her expertise to craft unforgettable guest experiences.
New arrivals at Fontenille
Olivier Scola, previously Executive Chef at Domaine de Fontenille, joined La Cuisine d’Amélie on April 5, 2025. His precision, his creativity, and his experience as both a chef and trainer will undoubtedly enrich our culinary offering.
Angel Jiminez joined the team at 70 Hectares… & l’Océan on April 14, 2025, as Executive Chef. His creativity and expertise will accompany the opening of our new restaurant, SEI.
Alix Bocquillon joined the Sales team on April 7, 2025, as a VIP Client Reservation Intern. She assists our top clients with their bookings, optimizes Opera Cloud usage, and serves as the main point of contact for Front Office Managers and Reservation teams.
Maxime Torrado, the new Manager of La Cabane des Estagnots, joined the team on March 24, 2025. On the ground and full of energy, Maxime brings his strategic vision to kick off a strong new season.
After a first season at the Bar de la Meule, Christophe Larme esumed his role as General Manager on April 4, 2025. With a strong background in F&B, he continues to guide the Île d’Yeu teams and uphold a high standard of service.
We are also delighted to welcome the entire team from La Cueillette, as well as all of our seasonal teams. We extend a warm welcome to them in the Collection !
Cape to West
Les Bassans, Perros-Guirec
Our new Les Bassons hotel in Perros-Guirec will open its doors to the public on 16 june!
More than 50 workers and craftsmen are working day and night to get everything ready to welcome the first guests.
"We continue to be challenged by the stability of the foundations in the part of the extension we've created, while the rest of the refurbishment of the historic building is progressing at the expected pace. We're monitoring progress on a daily basis to ensure we meet our deadlines, and we're keeping the pressure on our workers, who are showing real dedication and kindness to our project. This project reflects a team effort of which we can be proud and which will serve as an example for future projects," says Aleth, Architect.
Recruitment continues and 15 new talents will soon be joining us to help us welcome our visitors in the way we know how to do in our homes.
Les Bassans unveils a graphic identity that breaks away from the classic opposition between tradition and modernity to explore a freer, more inspired territory. We find the codes of the seaside signs of yesteryear, reinterpreted with finesse through elegant lines, a unique typography - whose A's evoke the movement of the waves - and a soft, timeless palette.
FRIENDS & FAMILY OFFERS
150€ per night from Sunday to Thursday, 180€ per night on Fridays and Saturdays, breakfast included for 2 people, until June 30, 2025, subject to availability.
Contact: reservations@lesbassans.com
Cape to South-East
Domaine de Fontenille, Lauris
This winter, the Domaine de Fontenille has been transformed!
On the ground floor, the bar lounges and La Cuisine d’Amélie have been redesigned with new furniture by Caravane or Margaux Keller (a Marseille-based designer who works with Provençal artisans). Floral wallpapers by Sandberg or Pierre Frey have been chosen to evoke the Domaine's rose garden.
Work is underway to create 4 new bedrooms and 2 new reception areas in one of the Bastide's former wine cellars.
Cape to South-West
70 Hectares… & l’Océan, Seignosse
70 Hectares & l'Océan reopened its doors on April 04 with a brand-new restaurant concept. Its name: SEI.
SEI 生生, a term of Japanese origin, evokes life, its flourishing and its movement. A choice of name that also resonates as a nod to Seignosse, the site's anchor territory, between pine trees, sand and waves.
Its new visual identity, immersive and sensual, draws on the colours of the local landscape - ocean blues, deep greens - to create a universe of its own, sophisticated yet accessible. This aesthetic is expressed through handcrafted iconography, limitededition screen-printed uniforms and a subdued atmosphere, somewhere between Japanese sobriety and Landes conviviality.
Highlights are offered throughout the day:
SEI 生 RESTAURANT offers a culinary experience where Japanese gastronomy meets Landes products. At lunchtime, a balanced approach between Yin & Yang: a cuisine that plays with contrasts and complementary flavours. In the evening, it's time for the Izakaya spirit, where small plates to share create a friendly, lively atmosphere.
SEI 生 BĀ, a signature bar with innovative cocktails such as the Matcha Sour, which combines sake, gin, lime and egg white, or the Asia Dubliner, where Nikka whisky, Grand Marnier and red vermouth meet in perfect balance. As for hot drinks, SEI offers a sophisticated selection of signature lattes, from velvety Matcha Latte to spicy Golden Latte, including a black sesame version with roasted notes.
SEI 生 HŌ: a new and unique offer on the Landes coast to enjoy our Apéro Karaoké with family or friends!
Not forgetting the unmissable Sunday brunch, where Asian influences make a bold and subtle appearance.
Flash the QR code to discover some of the tracks on the SEI playlist!
Do you have an idea, a colleague or a success story you'd like to highlight?
Write to us: e.martins@fontenillecollection.com