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The recipes of Baumanière

The recipes of Baumanière
Recipes of Baumaniere Hotel in Provence

The recipes are extracted from Jean-André Charial's book : "Une année de cuisine dans les Alpilles, 93 recettes en Provence".
Minerva Editions, March 2007. Texts from Françoise Huart.

Summer: Tomato Water

"It's phantasmagorical, a profusion of colours, an astonishing palette.

Spring : Boned leg of Lamb in a Pastry Crust

"With the leg of lamb, while it's true that we're not showcasing our spring vegetables, we're still paying tribute to something raised on local soil and to a Baumanière tradition.

Autumn: Chestnut Purée with Black Olives

"It's autumn, it's cooler and you get hungrier. You start to crave vegetables that stick to the ribs.

Winter : Truffle and Leek Ravioli

Jean-André Charial admits that he has a special weakness for truffles.

Mas de Baumaniere
13520 Les Baux-de-Provence - T. :+33(0)4 90 54 33 07 - F. :+33(0)4 90 54 45 29
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