“Dear golfing friends,
Spring is on the way, giving rise to the need to prepare the course and practice range for the beautiful season awaiting us.
The aeration of the greens is scheduled for March 25 and 26. Holes 10 to 18 will undergo repairs on March 25. Holes 1 to 9 and the putting greens will be repaired on March 26 Feel free to make use of our agreements with some local golf courses: Pont Royal, Manville, La Salette, Sainte Baume… for the duration of repairs.
Black, white and blue tees will be aerated on March 4 and 5. Yellow and red tees will follow. As a consequence, the teeing platforms will change and alternate. Please respect the areas closed for play during this short period.
The driving range will close its doors earlier every Tuesday from March 12. A thorough collection of balls will be organized, to allow the mowing of the range on Wednesday morning before opening in optimal conditions. Range closing time on Tuesday: 16:30. The Golf Team and I thank you in advance for respecting this point. The putting green will open according to the usual schedule.Golf is a sport of values, honesty, respect and friendliness. Our actions aim to carry these values into daily life. Thank you all for helping us.
ON MARCH 22 & 23, 2019 AT GOLF DOLCE FRÉGATE PROVENCE
Prizegiving March 23, 2019
Enrolment deadline March 7, 2010
SPECIAL HOTEL DEAL €99/NIGHT – SINGLE OR DOUBLE ROOM, BREAKFAST INCLUDED
“My qualifications? Thermal Engineer, earned through vocational training schemes. I worked for a Swedish company, Alfa Laval, from January 1996 to September 2009. I joined as a trainee, and left as technical director. I then converted professionally through the AIMG (Académie Internationale des Métiers du Golf - International Academy of Golf Professions) from September 2009 to August 2010. First I did an AIMG internship then became director at DailyGolf Buc Grand Versailles from 2010 to September 2013 before joining as Director of GardenGolf Digne les Bains from September 8, 2013, until January 9, 2019.
Why Golf? After 17 years in the industry, I really wanted to work in an area I was passionate about, and to use my industrial experience, especially in managing multidisciplinary teams (accounting, logistics, technical, sales administration, customer service, projects etc.).
I was a tennis player at the time, but the world of tennis offered very limited possibilities for reconversion. This activity had almost become a second job, and then I started playing golf. I observed this world; more professional and better organized, which allowed the professional reconversion I was seeking, particularly through the AIMG.
Why Frégate? In the world of golf, who hasn’t heard of Frégate? This is one of the most beautiful golf courses in Europe. It’s a dream job for anyone in the golf world to take part in the development of this site. In addition, following the acquisition of the Maranatha Group by Colony Capital, the evolution and investment projects planned for the Frégate site are very appetizing. They are also extraordinary in an environment –golf– whose economic climate remains gloomy.
I am therefore delighted for the opportunity to join the team and contribute my part to this great enterprise."
On October 26 and 27 2018, take part in the NATIONAL DU TOURISME 2018 Golf Competition organized by Sélectour Travel at the 18-hole Frégate course in Bandol. Two days of sporting challenges on the theme of travel and discovery to try and win fantastic prizes!
This golf competition is organized by Promogolf, in partnership with Emirates, TUI, Europcar, Compagnie du Ponant and April International.
Guillaume Maurice, who for three years has been Head Chef of the gourmet Mas des Vignes restaurant at Dolce Frégate Provence, has retained his two Gault-Millau toques distinctions for the second consecutive year. The Chef proposes refined Provencal cuisine at his restaurant, prepared from seasonal ingredients and focused on revealing each of the flavors in all simplicity. Guillaume Maurice, who has a lifelong passion for cooking, would most of all like to thank his teams for their dedication and boldness in the work carried out throughout this year. He considers learning to be a priority and is constantly training and accompanying the growth of his teams, to which he devotes much of his time.