Baumaniere Hotel's know-how and traditions
At Baumanière, « passion » goes hand in hand with « transmission » since Jean André Charial, fell in love with the profession, took up his grandfather’s torch after having worked side by side for 15 years.
Building on past experiences with prestigious chef (Chapel, les frères Troisgros, Haeberlin, Bocuse, Girardet…) and on his trips abroad (India, Japan...), he never stops developing the know-how and the Baumanière’s tradition of excellence with his wife.
This perfectionism can be seen in his traditional cuisine from local products such as the organic vegetables directly grown in the kitchen garden of the hotel for 40 years.
Jean André Charial and Baumanière les Baux-de-Provence commit to achieve sustainable development and environmental protection in order to preserve this place transmitted by his ancestor so that the future generations could enjoy the happiness of this unique site in les Baux-de-Provence and of its convivial atmosphere.
Always present in his domain, it’s not rare to exchange a few words with the owner during breakfast or to see him in the middle of his vegetables in his kitchen garden.
This life philosophy has been awarded by the SRA label (Sustainable Restauration Association) from the Relais&Châteaux vision based on 3 criterias: the environmental friendliness, the respect for the products and the respect for the staff members.