The seminars
For your seminars we propose 4 variable size rooms able to welcome between 10 and 200 participants, as well as a room on the 1st floor for 15 people. Each one provided with overhead projector, paper board and screen. All our rooms are illuminated by daylight. The breaks can be taken in the garden around the swimming-pool or in the veranda.
Mathilde is in charge of the organisation of your seminar.
OUR OFFERS FOR SEMINARS 2008
Without visitor’s tax 0,30 €/day/person.
All-Inclusive ½ Studying Day :
- welcome coffee, orange juice and pastries
- hiring of room includes overhead projector, screen, paper board and mineral water
- lunch, drinks included (starter, main course, dessert): bottled white and red wine, coffee
- One break: morning or afternoon (warm and cold drinks and mini pastries)
All-Inclusive Studying Day :
- welcome coffee, orange juice and pastries
- hiring of room includes overhead projector, screen, paper board and mineral water
- lunch, drinks included (starter, main course, dessert): bottled white and red wine, coffee
- Two breaks: morning and afternoon (warm and cold drinks and mini pastries)
All-Inclusive Day for Residents :
- welcome coffee, orange juice and pastries
- hiring of room includes overhead projector, screen, paper board and mineral water
- lunches (starter, main course, dessert) and dinners (starter, main course, plate of cheese and dessert), drinks included: bottled white and red wine, coffee
- Two breaks : morning and afternoon (warm and cold drinks and mini pastries)
- lodging in single room with breakfast
- free access to our covered swimming-pool and tennis court
Lodging :
Single room and breakfast
Meal :
- lunch, seminar type menu, drinks included (white and red wine in bottle, coffee)
- Aperitif (Kir) supplement: 3 €
EXAMPLES OF TYPICAL SEMINAR MENUS
The menu is composed by the chef: fresh products from the market. For residential seminars, cheese is served for dinner only.
MENU 1
- Poultry trilogy on mixed salad
- Fish of the day on wild rice, crustacean juice
- Plate of Auvergnat cheeses
- “Pompes aux pommes”
MENU 2
- Poached egg in flaky pastry on leek fondue
- Pork’s filet mignon in Charroux mustard sauce
- Fruits of the season tart
MENU 3
- Pickled salmon with dill
- Fan of “magret de canard” with honey and spices
- Plate of Auvergnat cheeses
- Moelleux au chocolat