La Grée des Landes Éco-Hôtel Spa Yves Rocher in the Bretagne region, France was recently awarded Green Globe’s Gold Certification marking five years of continuous membership.
Nestled in the heart of the countryside, La Grée des Landes Éco-Hôtel Spa Yves Rocher blends into the landscape. On the side of a hill, its gracious lines follow the natural relief. Its rooms, covered with grass rooves, harmoniously melt into the landscape. Its pure aesthetic combines natural local materials such as schist and wood. The view extends as far as the eye can see over ten hectares of green countryside including a woodland park, a natural prairie and a country kitchen garden. With its bioclimatic architecture, low-consumption construction and conservation of biodiversity, La Grée des Landes is more than a simple hotel. It is full of life and respectful of the great natural balance of our planet. Within this framework, the Eco-Hotel Spa Yves Rocher has engaged in a number of initiatives to promote the most beautiful of relationships: that of Man with Nature.
Three new eco-designed Botanical Suites were launched earlier this year. Located in the heart of La Grée des Landes Park, all suites are constructed of sustainable materials such as dry shale stone with wood cladding, grass rooves and pergolas wood. Each suite’s terrace is lined with dry stone and surrounded by flowering, fragrant plants. And guests are delighted when native birds and squirrels visit the Botanical Suites that blend in seamlessly with the natural environment.
Students from Jeanne D ‘ Arc Saint Ivy Hotel were welcomed to the onsite kitchen garden by Chef Gilles de Gallès who heads, Les Jardins Sauvages, the gourmet organic restaurant. The students discovered how organic cuisine is created from eco-friendly locally grown fruit, vegetables and aromatic herbs. They also discussed the effect eco-design has on the environment in creating a sense of wellbeing and reducing the property’s carbon footprint.
La Gree des Landes is home to numerous beehives located within its grounds and spread over organic flower fields. Ample amounts of honey are produced each year and the taste of the honey will vary according to the weather when certain plant species are favored over others. Guests enjoy the honey at breakfast time and it is also available in jars.