A philosophy
Baumanière Les Baux-de-Provence
Since 1970, the reputation of the three star Michelin restaurant L’Oustau de Baumanière has been built on delicate and refined menus that are regularly renewed using local products such as organic vegetables grown directly in the hotel’s vegetable garden, honey from the wild beehives of Baumaniere, the “Affectif” wine from biodynamic cultivation vinified by Mr. Charial himself, or the PDO olive oil from Les Baux-de-Provence.
Baumanière Les Baux-de-Provence is mobilising to take part in the movement to respect the environment. Jean André Charial is committed to preserving the place that was handed down to them by his grandfather so that future generations can enjoy the unique site of Baux-de-Provence and its family atmosphere. This perfectionism is reflected in his local cuisine based on local products such as organic vegetables grown directly in the hotel’s vegetable garden for the past 40 years.
“Baumanière is a unique institution in Provence whose reputation transcends borders.
For more than seventy-five years, the Baumanière hotel has been much more than the promise of a luxurious getaway. It is a philosophy, an authentic and sincere art of living of which my grandfather Raymond Thuilier, founder of the hotel, passed on to me the secret and the taste. Elegance, sobriety, respect for the land and love of people are the values of Baumanière, the work of a visionary who created a paradise in his image.
If it is not easy to reach the top for one or two decades, to remain among the best for more than seventy-five years is the recognition of an ability to renew oneself without losing sight of one’s objective of excellence. Baumanière is not a museum where everything is fixed, the Baumanière of today is both different and similar to the Baumanière of yesterday. Similar, because it is faithful to an exceptional culinary tradition and to its refined, discreet and warm welcome. Different, because of its ability to integrate modernity and the wishes of a new generation of visitors. Living with the times while preserving the essential values of a warm and generous welcome is what drives Baumanière.”
Monsieur Charial’s podcast
Madame Charial’s podcast
Marie-Noëlie Charial’s podcast
News and offers
Book signing by Glenn Viel at Baumanière
Friday, 19 December 2025 at 3:30 p.m.
Chef Glenn Viel invites you to Baumanière for a book signing to mark the release of his book, Cuisine d'un Cancre.
The ‘Puzzle’ log by Brandon Dehan
Baumanière invites itself to your table to round off your festive menu
Treat young and old alike!
The Signature Snack – La Cabro d’Or
From Wednesday, December 3, 2025, to Saturday, January 3, 2026
An enchanting afternoon moment to share with family or friends
€45 per person
Your Christmas stay in Provence – 2 nights
From December 23 to 26, 2025
Your Christmas stay in Provence - 2 nights and a gastronomic table
2 nights- From 1553€ for 2 persons
Les ateliers de Glenn Viel & ses équipes
Les lundis 15 Décembre 2025 et 5 et 12 Janvier 2026 Immersion et partage avec Glenn Viel et ses équipes
A partir de 550€/personne : accueil + un atelier de votre choix + déjeuner à l'Oustau - boissons comprises + un souvenir personnalisé
A six-handed dinner at La Cabro d’Or
Thursday, 13 November 2025, Exceptional six-handed dinnerMichel Hulin invites Christophe Chiavola and Benoit Vidal into his kitchens.
€220/person - Excluding drinks
