A story
Hôtel Baumanière en Provence

Raymond Thuilier purchased a Provençal farmhouse in the heart of the Val d’Enfer, in Les Baux-de-Provence. It was in this wild and secluded landscape that the dream of creating an exceptional hotel was born.

The first guest rooms open their doors. Baumanière makes its mark on the history of French hospitality. That same year, Jean-André Charial, Raymond Thuilier’s grandson, is born.

L’Oustau de Baumanière is officially inaugurated by Georges Pompidou.

First Michelin star

Second Michelin star

Third Michelin star. L’Oustau de Baumanière has become a legendary establishment frequented by leading figures from the worlds of politics, the arts and culture.

The establishment has become a member of Châteaux-Hôtels (formerly known as Relais & Châteaux).

Jean Cocteau films *Le Testament d’Orphée* in the Val d’Enfer and the quarries of Les Baux-de-Provence.

Opening of La Cabro d’Or, a simpler, more convivial restaurant that complements the Baumanière experience.

Jean-André Charial joins his grandfather after completing his studies and a tour of France working with the finest chefs. La Cabro d’Or is awarded its first Michelin star.

Queen Elizabeth II stays at L’Oustau de Baumanière during her official visit to Provence.

Baumanière welcomes several heads of state, including Deng Xiaoping, the Shah of Iran and Saddam Hussein.

L’Oustau de Baumanière celebrates thirty consecutive years with three Michelin stars, a historic achievement.

Jean-André Charial is working with the Peyraud family to establish the vineyard ‘Château Romanin’ (Les Baux de Provence appellation), cultivated using biodynamic methods, and its ‘cathedral’-style wine cellar.

On his return from a trip to India, Jean-André created the vegetable-based menu at L’Oustau de Baumanière.

Following the death of Raymond Thuilier, Jean-André and Geneviève Charial continued the family venture and developed the Baumanière ethos.

Baumanière celebrates its 50th anniversary and continues its transformation with new facilities and accommodation.

Le Manoir joins the estate and enhances Baumanière’s range of accommodation.

Chef Michel Hulin takes charge of the kitchen at La Cabro d’Or, Baumanière’s second restaurant.

Jean-André Charial launches his new wine: L’Affectif.

Following a fire in the kitchens on New Year’s Eve, Baumanière reinvents itself with a completely refurbished kitchen and new guest rooms.

Acquisition of the Prieuré in Villeneuve-lès-Avignon following renovation. That same year, the Baumanière Spa opens.

L’Oustau de Baumanière, La Cabro d’Or and the hotel have merged to become Baumanière, thereby celebrating its 70-year history.

Chef Glenn Viel has joined the team and taken the reins of the kitchen at L’Oustau de Baumanière.

Jean-André Charial publishes L’Esprit de Baumanière with Flammarion.

To mark its 75th anniversary, L’Oustau de Baumanière, led by Glenn Viel and his teams, has regained its third Michelin star. The green star recognising sustainable gastronomy has also been awarded to the chef.

Jean-André Charial has been appointed a Knight of the Legion of Honour.

Jean-André Charial is officially presented with the insignia of a Knight of the Legion of Honour by Pierre Arditi.

Glenn Viel joins the judging panel on Top Chef

Complete refurbishment of the Oustau’s kitchens. Creation of the Place des Artisans, the Baumanière chocolate shop and the pottery workshop.

La Cabro d’Or is awarded the Green Food label, recognising its commitment to sustainable.

Glenn Viel is awarded the insignia of Chevalier de la Légion d’Honneur by Jean-André Charial.

Baumanière has been awarded three Keys by the Michelin Guide for Hotels.

Baumanière celebrates its 80th anniversary surrounded by the Charial family, staff and loved ones.

Baumanière is awarded the Clef Verte certification, an international benchmark for sustainable tourism.