The Head Chef
Chef at la Cabro d’Or since 2001, Michel Hulin selects his produce with care.
His obsession is to respect their natural flavours, and to let them enhance each other when served together.
In 2019, Michel Hulin was rewarded for his talents with the Gault & Millau trophy “Tradition d’Aujourd’hui” and in 2016 it was “L’assiette Michelin” that was awarded to him, thus rewarding the quality tables.
Fils de pêcheur, il avoue sa préférence pour le poisson qu’il associe avec délice aux saveurs de la terre. Mariant le moelleux, le croquant, le sucré, l’acide, il cuisine avec passion.
De ses expériences auprès de Gérard Boyer au Château Les Crayères ou de Michel Guérard aux Prés d’Eugénie, Michel Hulin a acquis une technique éprouvée et le goût de la recherche. Il propose une table généreuse et authentique, inspirée par les Alpilles et offre ainsi une cuisine franche et raffinée.
Michel Hulin a été récemment récompensé de ses talents par le trophée “Tradition d’Aujourd’hui” par Gault & Millau.
News and offers
A sustainable label for our gastronomic restaurant
La Cabro d'Or awarded"Green Food" since may 2023
The Baumanière Chocolate Factory is open!
🍫 Reopening on March 4th
Discover the gourmet creations of Brandon Dehan & Julien Despaquis at Baumanière...
🍷 The 2023 program!
Wine workshops with the Head Sommelier of the Oustau de Baumanière***.
300€ per person
🥐 The 2023 program coming soon !
Discover the techniques and creations of our baker.
85€ per person
Baumaniere – Gift boxes
Available all year
If you are looking to make a wonderfull present for someone you care... click below!
Available from october to April
The gourmet package ! Baumanière and his tables ...
2 nights - From 1486€ depending on the date of stay and room category.
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