Menus
L’Oustau de Baumanière*** – Chef Glenn Viel

Wednesday 24 December at dinner – Single menu

€480 per person, excluding drinks

Caviar
~
Langoustine,
Head jus, thick blinis
~
5 years of my life
~
Jerusalem artichoke & scallop stew,
3 sauces
~
Spit-roasted John Dory
~
Truffled Costières capon,
Skin jus
~
Alpilles foam
Virginie & Sandra Gillet
~
Camargue rice and bergamot lemon
~
The traditional log trolley
~
Petits fours & Gourmandises

Wednesday 31 December, dinner – Single menu
€700 per person, excluding drinks

Caviar, cold cream

Artichoke leaf, foie gras

Langoustine, head jus

Truffled lasagne

Scallops, Ribot milk

Pastrami, truffled Jerusalem artichoke sandwich

Veal breast

Pomelo, mint & olive oil

Chocolate, vanilla & hazelnut,
Pure indulgence

Petits fours & delicacies

Musical entertainment provided by the Gramophone Stomp jazz quintet

“An ode to the legendary Baumanière tradition,
combining authenticity and creativity. A journey for the senses, where the product is brought to the fore in the search for the best and most surprising flavours”.

Glenn Viel

LA BALLADE
34€0 per person
Served at lunchtime until 1pm
Served with dinner until 21:00

To accompany your Ballade, we suggest :

Wine and food pairing “Cépages de France”
€200 per person

245 € per person

Between tradition and creation…

Tentation’ food and wine pairing
120 € per person

205€ per person, drinks not included*

Now one of l’Oustau de Baumanière’s signature menus, the idea of a “Vegetables” menu was born in 1987 in the mind of Jean André Charial on his return from a trip to India.

The vegetable garden is the very essence of this signature menu.
In homage to our mother earth, this meat- and fish-free menu uses vegetables from our organic kitchen garden and local producers for most of its dishes.

Cooked, raw, tender, crunchy vegetables accompanied by AOC olive oils from the Vallée des Baux, with the creations of chef Glenn Viel, there are a thousand ways to highlight Mother Nature while preserving its resources. This menu is one of those ways.

To accompany your Vegetables menu, we suggest :

Bucolic” food and wine pairing
135€ per person

Vegetal” non-alcoholic wine and food pairing
95€ per person

(à commander en début de repas)

LES CONTEMPORAINS

CONSCIENCE
L’Anépomme
Défaut de la mer

RASSURANT
Le Dessert du Boulanger
Levure givrée, sauce Croissant

IMAGINAIRE
La Vanille
Banane caramélisée, rhum arrangé

LES INTEMPORELS

MODERNITÉ
Le Millefeuille
Tradition Baumanière,
crème légère à la vanille de Madagascar, Florentine pistache et glace vanille

HISTORIQUE
La Crêpe Soufflée
au Grand Marnier,
En souvenir de Monsieur Thuilier

RASSURANT Instant Glacé Les Crèmes Glacées Vanille de Madagascar Noix de coco Chocolat noir Grand Cru

Les Sorbets
Myrtille
Citrons
Pêche

Les Accompagnements
à votre convenance
Sauce caramel
Sauce chocolat
Chantilly

Suggestion de carte à titre indicatif, desserts changeant au gré des saisons et de l’envie de notre Chef Pâtissier Brandon Dehan

Our Chef suggests a special children menu !

Starter, main course, dessert
€70*

Starter, main course
€50*

Main course, dessert
€50*

Tomatoes of the garden, mozzarella
or Creamy vegetable soup
or Duck foie gras

Fish of the day with purée
or Spaghettinis with Bolognese sauce
or French fries, Grilled fillet of beef
or Roasted poultry breast with purée

Waffle with sugar or chocolate
or Assortment of ice creams and sorbets