What does your perfect holiday look like?
It usually involves taking the time to discover the country, the local style, meeting new people and also taking time for myself and my well-being.
What is the best meal you’ve ever had whilst on holiday?
A dinner at Bastide de Marie, our hotel in Provence, where the evening was lit up by lanterns, in the shelter of an arbour made by a local wrought iron craftsman. Ah, those little pleasures in life! In the hotel’s village of Ménerbes you can find a multitude of exceptional local products and small producers: market gardeners, cheese makers, breeders that all work in sustainable agriculture and organic farming. Our chef François Martin cooks fresh, seasonal food every day, picked in the morning, mostly in the surrounding fields and orchards.
Where do you find inspiration for your incredibly chic hotel interiors?
My design style changes according to the original spirit of the project. If the hotel is in Provence, I’ll compliment the local style based on the Provençal culture and artisanal crafts. I really want to keep the authenticity and the origins. Like our own houses, we renovate our establishments with this philosophy, using the energy and the ambiance of the place.
Every hotel has a specific style. When we went to Val Thorens, where we launched Altapura, we had a new vision with a touch of Nordic inspiration. For the Hotel des Dromonts in Avoriaz, we had a particular signature thanks to the special architecture in the resort: it’s inspired by the ‘60s spirit with lots of shapes and colors. The concept for Terminal Neige Totem in Flaine was modeled on the Bauhaus style – the source of this project was the architect Marcel Breuer who designed the building in around 1960. We renovated a 19th century building to house Terminal Neige Refuge in Chamonix, and wanted to keep the spirit of the refuge with rustic materials, sobriety and simplicity.