All the flavours of Provence at the three-star restaurant Oustau de Baumanière
First of all, there is the scent of the garrigue that one smells when arriving at the domaine Baumanière. The sun reveals all the fragrances of the Mediterranean vegetation, offering a first contact with the scents of Provence. The experience continues at the Oustau de Baumanière, a three-star Michelin restaurant. The restaurant’s gastronomic cuisine sublimates, with subtlety, elegance and simplicity, the great Mediterranean classics that have made its success.
The Oustau de Baumanière, a reference for gourmets since 1945
The establishment, founded in 1945 by Raymond Thuilier, is a landmark in the history of French gastronomy. It has marked several generations of gourmets and remains a first choice address for public figures and royalty. It was in 1949 that the restaurant was awarded its first star. Although it is renowned for its exceptional gastronomy in Provence, the Oustau de Baumanière also benefits from an extraordinary setting: the cliffs of the Val d’Enfer, a landscape as grandiose as it is tormented, surround the three-star restaurant. In fine weather, you can enjoy this incredible panorama on the terrace nestled in a green setting.
Refined and original dishes, always in the spirit of the cuisine of yesteryear
When Chef Glenn Viel took over the helm of the Oustau de Baumanière in 2015, he wanted to honour the cuisine for which the restaurant is famous, while revisiting it. Originally, the specialities were rich and creamy: a delicious leg of lamb from the Alpilles in a crust served with a gratin dauphinois, before finishing with a millefeuille… The three-star restaurant is now offering a refined, more subtle and more colourful version of these typical Provencal dishes. In addition to these must-haves on the menu of the Oustau de Baumanière, there are other choice dishes such as the blue lobster cooked in two stages or the “15 year old” langoustine. Glenn Viel highlights products from the Provençal region, such as the AOC olive oil from the Vallée des Baux or the organic vegetables from the Baumanière estate garden.