Sustainable transition at Baumanière: excellence and responsibility in Provence
from the nourishing earth to regenerative hospitality

A vibrant relationship with nature

At the foot of the Alpilles, the white rock catches the light, which changes with every hour.
The mistral winds sculpt the olive trees.
At Baumanière, nature has never been merely a backdrop.
It is a presence. A breath of fresh air. A responsibility.
Since 1945, the Maison has been a humble part of this landscape.
Observe. Listen. Respect.
Today, this commitment to life is deepening.
Sustainable transition is becoming a conscious journey.

A transition that began long before it became obvious

Long before environmental issues became a collective priority, Baumanière had already chosen its path.
Organic vegetable gardens tended with patience.
Local producers selected for their high standards.
A cuisine that celebrates the seasons rather than performance.
A daily focus on water, energy and waste.
These commitments, firmly established for over a decade, are already shaping the restaurant’s identity.
Here, sustainability is not just talk.
It is a way of living in harmony with the local area.

Gastronomy as an act of respect

L’Oustau de Baumanière – 3 Michelin stars

In the kitchen, the ingredient is king.
But above all, it is alive.

The ‘Vegetables’ menu, conceived by Jean-André Charial over thirty years ago, was not simply a trend: it was already an expression of a deeper awareness.

Under the guidance of Chef Glenn Viel, each creation explores the season, the land and the perfect technique.
The ‘Sustainable Gastronomy’ distinction and the Michelin Green Star simply recognise this consistency.

Michelin Green Star – L’Oustau de Baumanière

La Cabro d’Or – Fine Provençal cuisine

Here, the terroir speaks with sincerity.
Olive oil from the Alpilles, vegetables from the kitchen garden, and committed local producers.

The Green Food label embodies a simple conviction: respecting the land means respecting flavour.

Green Food label – Eco-Responsible – La Cabro d’Or gourmet restaurant

Natural luxury, understated elegancerel, une sobriété

The rooms are decorated with natural materials.
The colour palette evokes the surrounding countryside: garrigue, vineyards, olive trees, bauxite.
The renovations prioritise local craftspeople and local expertise.

The Clef Verte 2026 certification marks a recognition of this commitment.
But more than that, it reflects an intention: to make luxury a matter of balance, not excess.

Crossing a threshold: from sustainable to regenerative

📊 The clarity of a carbon footprint assessment

Carrying out a carbon footprint assessment means accepting the need to measure.
And therefore to question one’s own practices.

In 2023, Baumanière’s carbon footprint stood at 7,080 tCO₂e.

Travel, inputs and fixed assets make up the bulk of this footprint.

These figures are not a conclusion.
They are a starting point.

They pave the way for gradual decarbonisation, more frugal choices and more responsible decisions.

🤝 A collective transformation

Participation in the Provence-Méditerranée-Corse track of the Business Climate Convention marks a turning point.

Over the course of a year, the company has examined:

Its business model
Its relationship with the local area
Its role in the local ecosystem
Its capacity for cooperation
Working groups have emerged.
Volunteer teams have stepped up.
Reflection has turned into action.

🌿 Horizon 2030: towards regenerative hospitality

The next step is ambitious.

No longer simply limiting our environmental footprint.
But contributing to the vitality of the region.

Promoting biodiversity.
Strengthening local cooperation.
Supporting a more resilient economy.
Embedding excellence within a framework of positive contribution.

Baumanière champions a dynamic path forward:

Experiment.
Learn.
Cooperate.
Adapt.

Remaining true to its heritage whilst embracing the challenges of our time.

Sustainable transition is not a break with the past.
It is continuity.

A commitment to life.
High standards for oneself.
A commitment to the future.

Marie-Noëlie Charial’s podcast