Beyond its distinction, we have here a legendary establishment, created in 1945, that has its place in the history of French gastronomy. This Michelin-starred restaurant in Provence has left an impression on generations of gourmets and has always seduced crowned heads and celebrities in search of an exceptional gourmet restaurant in Provence.
“A setting as exceptional as ever. Discreet and extremely attentive service. As always, Mr. Charial goes from table to table. A new talented chef and an original fusion of flavours.”
Customer review - Michelin Guide
Book at L'Oustau de Baumanière
At the helm of the Domaine de Baumanière, Jean-André Charial continues to contribute to the international renown of L'Oustau de Baumanière, that Michelin starred restaurant in Provence of which he is the worthy heir to his visionary and exacting grandfather, Raymond Thuilier.
The family enterprise obtained its first star from the Michelin Guide in 1949, its 2nd in 1952, then its 3rd star in 1954. The kitchen at this gourmet restaurant in Provence is today in the hands of the chef Glenn Viel. This young and talented, 37-year-old chef, who worked in the kitchens of Marc Marchand and Yannick Alléno, has brought a modern touch. His cooking goes right to the point and highlights the unique taste of each product from the land. He now combines the restaurant's historic dishes with a present-day creativity and discernment
Feuilleté of sweetbreads, fattened young hen with morels, leg of lamb from the Alpilles in a crust, mille-feuille… In the beginning, the cuisine at the restaurant l’Oustau de Baumanière was rich and creamy. Today, you rediscover the dishes that made for this institution's success, but now in a more refined and subtle style, with colourful, sparkling and yet simple notes. Tender red mullet in farmhouse cream, blue lobster on a bed of baby leek, milk-fed lamb in lemony thyme juice… This Michelin starred restaurant in Provence gives its all to offer you a fine and authentic cuisine that brings out all the qualities in the best produce of the land, such as the incomparable AOC olive oils from the Valley of Les Baux or the organic vegetables from the garden at Baumanière, served raw or cooked, tender or crunchy.
Head chef : Glenn VIEL
€220 per person
This menu is served for the whole table
Lunch Menu : €95per person
excluding other drinks
Cooked, raw, tender, crunchy…
A thousand ways to highlight our soil’s riches.
135 € per person
In our restaurant children can enjoy a tasting menu!
From January 8th till March 9th 2018 : annual closure.
From March 10th till April 19th 2018 : closed on Wednesdays and Thursdays.
From mid-October till October 31st 2018 : closed on Wednesdays and Thursdays.
From November 1st to December 21st 2018 : closed on Wednesdays and Thursdays.
Opening hours from May till September 2018: From 12:00 to 2:00 pm & from 7:00 pm to 10:00 pm