Château De La Pigossiere
Key information
Accessibility
Temps d'accès en voiture- Depuis Paris : 03h47m
- Depuis Bordeaux : 02h55m
- Depuis Nantes : 26m
Temps d'accès en transport- Depuis Paris : 03h32m
- Depuis Nantes : 46m
Capacities
Number of rooms: 6
Maximum seating capacity: 500
Maximum standing capacity: 800
Maximum restaurant capacity: 350
Dance party: 03h00
Wheelchair access
Venue style
Event space
Restaurant
Castle \/ Estate
In the countryside
Old Historic
Gastronomic
Vegetal
Modern Design
Available facilities
Football field
Pétanque court
On-site parking
Sound equipment
Video projector
Wifi
Notebooks & pen
Activities for your seminar
Show Cabaret
Multi-Activities & Olympics
Murder Party & Investigation
Hiking
Outdoor space
Terrace Courtyard
Garden Park
Private terrace
Garden Private courtyard
Sustainable development and CSR
- Quality & Sustainable Development Charter
- Systematic waste sorting
- Energy efficient lighting (LED, compact fluorescent, ...)
- 100% vegetarian meals available
- 100% vegan meals available
- Short supply chain preferred
CSR CHARTER
Our values
Our commitments and projects surrounding CSR have always been at the heart of our company's DNA since its creation 35 years ago.
We believe that we have a common home to share and a meaning to give to our work. This is why we have placed People at the center of our priorities.
Our employees have great creative freedom and initiative; we are very vigilant about work-life balance, in order to respect everyone's priorities in the exercise of a profession of passion and sacrifice in the service of others.
All our teams reward us with an exceptional level of performance and great loyalty to our house.
We are aware that our daily decisions have an impact on our environment and that of future generations, which is why we have developed this charter to let you know our commitments.
Our commitments
Promoting a healthy and sustainable diet
• Working exclusively with fresh and seasonal products to offer you flavorful cuisine
• Selection of fruits and vegetables from bio-responsible sectors
• Encouraging the development of the local economy and short supply chains
• 100% of our cuisine is "Homemade" and processed on-site
• Production on demand to limit waste & storage
Reduction in the use of cold rooms and recycling of unconsumed food items
Promoting the well-being of our employees
• Encouraging a balance between private and professional life.
Leave periods exceeding legal obligations
• Ensuring equality between men & women.
• Fair redistribution of the fruits of everyone's labor
• Investing in human capital through continuous training throughout professional life
Reducing the environmental impact of our activities
• Composting of bio-waste & organic matter
• Sorting of all recyclable waste (Glass-plastic-paper-cardboard)
• Reuse of fresh flower decorations or use of dried flowers
• Very low production of non-recyclable waste
The community in charge of household waste requires only one collection per month
• Unconsumed food items
Reuse in compliance with hygiene measures or donation to associations helping the most disadvantaged
• Use of reusable & washable tableware (porcelain & glass)
• Use of water in reusable glass bottles
• Purchase of energy from eco-responsible suppliers
• Reception rooms made of bio-brick or stone for natural regulation
• No use of air conditioning & low-consumption heating in winter
• Use of 100% LED lamps for lighting on site
• No use of phytosanitary products for park maintenance
• Installation of beehives for bee protection and biodiversity
• Management of a 6-hectare park with century-old trees
Our values
Our commitments and projects surrounding CSR have always been at the heart of our company's DNA since its creation 35 years ago.
We believe that we have a common home to share and a meaning to give to our work. This is why we have placed People at the center of our priorities.
Our employees have great creative freedom and initiative; we are very vigilant about work-life balance, in order to respect everyone's priorities in the exercise of a profession of passion and sacrifice in the service of others.
All our teams reward us with an exceptional level of performance and great loyalty to our house.
We are aware that our daily decisions have an impact on our environment and that of future generations, which is why we have developed this charter to let you know our commitments.
Our commitments
Promoting a healthy and sustainable diet
• Working exclusively with fresh and seasonal products to offer you flavorful cuisine
• Selection of fruits and vegetables from bio-responsible sectors
• Encouraging the development of the local economy and short supply chains
• 100% of our cuisine is "Homemade" and processed on-site
• Production on demand to limit waste & storage
Reduction in the use of cold rooms and recycling of unconsumed food items
Promoting the well-being of our employees
• Encouraging a balance between private and professional life.
Leave periods exceeding legal obligations
• Ensuring equality between men & women.
• Fair redistribution of the fruits of everyone's labor
• Investing in human capital through continuous training throughout professional life
Reducing the environmental impact of our activities
• Composting of bio-waste & organic matter
• Sorting of all recyclable waste (Glass-plastic-paper-cardboard)
• Reuse of fresh flower decorations or use of dried flowers
• Very low production of non-recyclable waste
The community in charge of household waste requires only one collection per month
• Unconsumed food items
Reuse in compliance with hygiene measures or donation to associations helping the most disadvantaged
• Use of reusable & washable tableware (porcelain & glass)
• Use of water in reusable glass bottles
• Purchase of energy from eco-responsible suppliers
• Reception rooms made of bio-brick or stone for natural regulation
• No use of air conditioning & low-consumption heating in winter
• Use of 100% LED lamps for lighting on site
• No use of phytosanitary products for park maintenance
• Installation of beehives for bee protection and biodiversity
• Management of a 6-hectare park with century-old trees
