Domaine des Escaunes
General Description
Venue Description:
A unique place with multiple services, open to life, the Domaine des Escaunes and its ARCHESTRATE restaurant houses several spaces dedicated to work, family, discovery, and leisure. Our various services are accessible to all, business people or families, citizens of the world or local, residents for a few days or visitors for a few hours.
Key information
Accessibility
Car travel time- From Paris : 06h
- From Lyon : 02h09m
- From Marseille : 01h20m
- From Montpellier : 01h02m
- From Nice : 03h03m
- From Toulouse : 03h04m
Public transport travel time- From Paris : 03h30m
- From Lyon : 02h52m
- From Marseille : 03h37m
An ideal location close to the Pont du Gard, between Avignon and Nîmes
3 TGV stations: AVIGNON TGV, NIMES TGV (Nimes centre), NIMES PONT DU GARD
3 TGV stations: AVIGNON TGV, NIMES TGV (Nimes centre), NIMES PONT DU GARD
Capacities
Number of rooms: 3
Number of bedrooms: 22
Number of beds: 44
Maximum seating capacity: 110
Maximum standing capacity: 120
Maximum restaurant capacity: 60
Dance party: 04h00
Wheelchair access
Venue style
Castle \/ Estate
Restaurant
In the countryside
Old Historic
Cosy
Unusual
Cultural
Intimate Charm
Available facilities
Ping Pong
On-site parking
Swimming pool
Pétanque court
Cloakroom
Event catering
Relaxation area
Air conditioning
Notebooks & pen
Wifi
Video projector
Activities for your seminar
Rally & Treasure hunt
Murder Party & Investigation
Multi-Activities & Olympics
Creative & artistic
Cooking class & Gastronomy
Oenology
Visit & Culture
Motorsports & Karting
Horse riding
Hiking
Mountain biking
Karaoke
Canoe
Golf initiation
Cruise
Wellness
Nautical
Aerial
Outdoor space
Terrace Courtyard
Garden Park
Garden Private courtyard
Outdoor pool
Sustainable development and CSR
- Systematic waste sorting
- Energy efficient lighting (LED, compact fluorescent, ...)
- 100% vegetarian meals available
- 100% vegan meals available
- 100% organic meals available
- Short supply chain preferred
The staff and management make every effort to respect nature and the environment:
• Waste sorting: plastic, glass, paper-newspapers, bio-waste, composting, occasional waste (batteries, light bulbs, toner, etc.).
• Condensing gas boiler
• Hot water for the kitchen: tank with heat pump
• Reversible air conditioning in the rooms with heat pumps
• Hot water production for the annex building (5 rooms) with solar panels
• Limitation of water consumption in the rooms through water savers (aerators)
• Lighting with LED bulbs
• We use eco-friendly and/or organic cleaning products
• The estate has electric charging stations for hybrid or 100% electric cars
• Our breakfast products come from nearby producers or short circuits: eggs, cheeses, jams, honey, granolas, juices, fruits, etc.
• Our chef prepares dishes made with our own fruit harvest: figs, cherries, apples, walnuts, etc.
• Our gardener maintains a vegetable garden for herbs (mint, coriander, parsley, sage, basil, thyme, etc.) and some vegetables (cherry tomatoes, radishes, cucumbers, tomatoes, salads, etc.)
• Meat, fish, vegetables, and fruits sourced as often as possible from producers around our estate or short circuits.
• Waste sorting: plastic, glass, paper-newspapers, bio-waste, composting, occasional waste (batteries, light bulbs, toner, etc.).
• Condensing gas boiler
• Hot water for the kitchen: tank with heat pump
• Reversible air conditioning in the rooms with heat pumps
• Hot water production for the annex building (5 rooms) with solar panels
• Limitation of water consumption in the rooms through water savers (aerators)
• Lighting with LED bulbs
• We use eco-friendly and/or organic cleaning products
• The estate has electric charging stations for hybrid or 100% electric cars
• Our breakfast products come from nearby producers or short circuits: eggs, cheeses, jams, honey, granolas, juices, fruits, etc.
• Our chef prepares dishes made with our own fruit harvest: figs, cherries, apples, walnuts, etc.
• Our gardener maintains a vegetable garden for herbs (mint, coriander, parsley, sage, basil, thyme, etc.) and some vegetables (cherry tomatoes, radishes, cucumbers, tomatoes, salads, etc.)
• Meat, fish, vegetables, and fruits sourced as often as possible from producers around our estate or short circuits.
