Тридцать лет культурных и кулинарных традиций
Терминология: s.n.i= услуги не включеныd s.i. = услуги включены
Главный ресторан: ужин с воскресенье по вторник, понедельник полдень, вторник полдень. «l'Auberge de Neercanne»: ужин.
The chefs at Château Neercanne draw year-round on the kitchen garden where they cultivate strawberries in its “fraisière,” as well as coeur de boeuf tomatoes, herbs, Asian ginger, and “forgotten” varieties of vegetables. The château also works with small, local players, who have a passion for specific produce—whether mushrooms, butter, or bread.
But it’s not just ingredients that are carefully nurtured at Neercanne: the hotel’s parent group operates a Talent Factory program to provide a structured approach to employee development. This includes individual coaching sessions, training across different departments, and peer reviews. Through collaboration with associate institutions and management schools, the château also offers internships. It aims to build deep trust, encouraging recruits to rise to new challenges, including taking time out to study abroad—something that often sees them return to plow their new skills back into the Neercanne family.