Safety COVID-19
Here, in our Pic St Loup countryside, we’re very fortunate to have been very little, affected by the virus – which significantly limits the risk of transmission. The recent rise in positif tests of the Coronavirus is very much concentrated at the beach resorts of the Mediterrenean Sea, due to the mass tourism of the summer season, and the cities. To our knowledge, still no one has been infected with the Covid-19 in our village.
With our new booking conditions you can make your reservation without risk; should new restrictions related to the COVID-19 be issued by the authorities, your deposit will either be deferred or fully refunded.
General Coronavirus safety précautions
If we have totaly re-examined our organization to adapt to the new hygiene requirements, we’re nevertheless committed to implementing these protocols with a certain common sense in order to preserve the quality of life at the Auberge.
However, we can’t achieve the goal of preventing the transmission of the virus without your complete attention and co-operation.
- the wearing of mask in all public areas of the house and surroundings is essential: to prevent airborne transmission both ways and avoid touching one’s face.
- automatic doors or open doors wherever possible
- alcohol-based gel dispensers when entering the Auberge and in the sanitary facilities
- Covid-19 information> preliminary to the stay
- staff trained in Covid-19 safety precautionary measures
- in the library: books that have been used are quarantined for 2 days
Precautions at the restaurant
- the arrival of the guests is spaced (necessary adherence to schedules)
- spacing of the tables to 1m minimum (necessity to respect the number of guests)
- reduction in the number of guests in the eating area
- rearrangement of the reception area to allow for more space
- alcohol-based gel dispensers when entering the eating area and in the sanitary facilities
- menu written on a blackboard or on your smartphone
- wine chart on digital tablets or smartphone
- plasticized reception card sanitized after each use
- mask-wearing staff as well as enhanced sanitation and hygiene
- small equipment on the tables eliminated or reduced, and sanitized
Precautions at the restaurant
- the arrival of the guests is spaced (necessary adherence to schedules)
- spacing of the tables to 1m minimum (necessity to respect the number of guests)
- reduction in the number of guests in the eating area
- rearrangement of the reception area to allow for more space
- alcohol-based gel dispensers when entering the eating area and in the sanitary facilities
- menu written on a blackboard or on your smartphone
- wine chart on digital tablets or smartphone
- plasticized reception card sanitized after each use
- mask-wearing staff as well as enhanced sanitation and hygiene
- small equipment on the tables eliminated or reduced, and sanitized
Precautions within the Auberge
- breakfast is now a served buffet
- automatic door and hydroalcoolic dispensers at the entrance
- luggage waiting area in the hall
- glass protected reception deskwith waiting area
- mask-wearing staff
- latency time after departure of a guest from the room: 3h minimum
- increased cleaning protocol
- no daily touch-up
- bi-weekly sanitary facilities cleaning after a 3h latency time
- removal of small non essential items from the rooms
Precautions at the pool
- simplified access no handle on the iron gate
- hydroalcoolic dispensers at the security gate
- limitation to the number of people bathing at one time: 18 (4 by 1m ²)
- wash-stand paper towels and sanitizing gels for deckchairs
- deckchairs spacing: no less than 1,50m
Precautions at the pool
- simplified access no handle on the iron gate
- hydroalcoolic dispensers at the security gate
- limitation to the number of people bathing at one time: 18 (4 by 1m ²)
- wash-stand paper towels and sanitizing gels for deckchairs
- deckchairs spacing: no less than 1,50m