Gastronomy of our Provence French restaurants
It’s in a place of legends nicknamed le Val d’Enfer (Hell’s Valley) at the foot of the once-mighty citadel of Les Baux-de-Provence, in the heart of the Alpilles, that the Baumanière’s traditional cooking spirit has been transmitted since 1945.
Faithful to his grandfather who founded Baumanière, Jean André Charial and his team propose a classic Provencal cooking combining modernity and tradition.
Since 1970, the reputation of the 3 Michelin starred gastronomic restaurant, L’Oustau de Baumanière has been built on delicate menus regularly renewed from local produce such as the organic vegetables directly grown in the kitchen garden of the hotel, honey from wild bees hives of Baumanière, the biodynamic wine ”L’Affectif” of Mr Charial himself or the AOP olive oil from Vallée des Baux-de-Provence.
Now it’s the Chef Glenn Viel who elaborates l’Oustau de Baumanière menu with his creativity and sensibility, he is revisiting the classical dishes and proposes new creations respecting this gastronomic institution's traditions.
Through the SRA (Sustainable Restauration Association) label, Baumanière commits to achieve sustainable development and environmental protection in association with Relais & Châteaux vision.