
Housekeeping
Arrival preparation
The housekeeper opens the house on the eve: air-conditioning tested, heated pool, made beds and the refrigerator supplied before you arrive.
Care for every moment. Explore and find the right service for your stay, your home or your event.

Housekeeping
The housekeeper opens the house on the eve: air-conditioning tested, heated pool, made beds and the refrigerator supplied before you arrive.

Housekeeping
A two-person team comes in once a day, at the time you set, and leaves in two hours.

Housekeeping
Clothes come out of the basket at nine o'clock and back washed, ironed and folded in the closet until six o'clock.

Housekeeping
All the trousseau of the house changed once a week: bed, bath, beach, table and bathrobes.

Housekeeping
The pistonman passes once a week, measures chlorine and pH on the edge and leaves the record of the visit in writing.

Housekeeping
A housekeeper in charge of the house all year, with staff, accountability and survey when it is empty.

Private chef & catering
The chef arrives at four o'clock in the afternoon, makes the fair on the way and serves dinner at eight, at the table you choose.

Private chef & catering
Roast bread in the house, season fruit and eggs made in the hour, served between seven and a half and eleven, every day.

Private chef & catering
A cook in the house throughout the stay: coffee, lunch, dinner and the shopping list closed with you the night before.

Private chef & catering
The fridge, the cellar, and the pantry full before you open the door, with your list and your invoices.

Private chef & catering
Bartender, ice, glasses and a five-drink card written for the night; the bar opens at six and closes at two.

Private chef & catering
Brigade, waiters and dishes for up to three hundred people at the table, with menu proof before closing the date.
The final value depends on the house, date and size of the group. Nothing here is a reserve — the concierge, in the written proposal, confirms each value.