The Head Chef Michel Hulin
Chef at la Cabro d’Or since 2001, Michel Hulin selects his produce with care.
His obsession is to respect their natural flavours, and to let them enhance each other when served together.
By selecting products from local farms, neighbouring fields and nearby olive mills, and by working in partnership with committed producers, he is careful to respect all the flavours of Provence in his search for the right balance.
The son of a fisherman, he admits to a preference for fish, which he combines with the flavours of the land. He cooks with passion, combining softness, crunchiness, sweetness and acidity.
From his experiences with Gérard Boyer at Château Les Crayères and Michel Guérard at Prés d’Eugénie, Michel Hulin has acquired a tried and tested technique and a taste for research. His cuisine is generous and authentic, inspired by the Alpilles region, and is both honest and refined.
Michel Hulin was recently awarded the “Tradition d’Aujourd’hui” trophy by Gault & Millau.
His cuisine is part of an eco-responsible approach. In 2023, the Chef obtained the GREEN FOOD label.
Michel’s podcast
News and offers
The sensory stroll
The Baumanière walk: an immersive experience to help you slow down and discover the beauty of life.
Book signing by Brandon Dehan in Baumanière
Saturday 3 October 2026 at 3.30 pm
Brandon Dehan, Pastry Chef at L’Oustau de Baumanière, invites you to Baumanière for a book signing to mark the release of his book “Praliné(s)”.
Aperitif in the wine cellar
An immersive experience in the wine cellar at L'Oustau de Baumanière
A special moment spent with the sommelier team.
€180 / 2 people
Aperitif in the kitchen
A behind-the-scenes look at the kitchen at La Cabro d’Or
A special experience alongside the team in Chef Michel Hulin’s kitchen.
€80 / 2 people
A gourmet date in the garden
Private experience
An intimate and foodie moment for two...
€290 / 2 people
A romantic aperitif
Set against a stunning natural backdrop
A moment of pure bliss for two
€190 / 2 people
More information
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