{"id":7634,"date":"2021-07-07T10:33:41","date_gmt":"2021-07-07T08:33:41","guid":{"rendered":"https:\/\/www.baumaniere.com\/gastronomy\/loustau-de-baumaniere\/la-carte-et-les-menus\/"},"modified":"2026-04-22T09:54:13","modified_gmt":"2026-04-22T07:54:13","slug":"la-carte-et-les-menus","status":"publish","type":"page","link":"https:\/\/www.baumaniere.com\/en\/gastronomy\/loustau-de-baumaniere\/la-carte-et-les-menus\/","title":{"rendered":"Menus"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”Section” module_class=”carte-menu” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|off” locked=”off” collapsed=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”4″ custom_padding_last_edited=”on|desktop” _builder_version=”4.16″ _module_preset=”default” width=”85%” max_width=”90%” module_alignment=”left” custom_padding_tablet=”” custom_padding_phone=”” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_slider dot_nav_custom_color=”#393939″ module_id=”img-fixed” _builder_version=”4.27.4″ _module_preset=”default” min_height=”100vh” height=”100vh” auto_speed=”10000″ global_colors_info=”{}”][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/06\/034\u00a9VirginieOvessianPhotographe_DSC_6829.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/Terrasse-lOustau.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/06\/001\u00a9VirginieOvessianPhotographe_DSC_2953.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/06\/Le-Calalard-Glenn-Viel-005PaulineDaniel.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/06\/038\u00a9VirginieOvessianPhotographe_DSC_3141.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2025\/06\/069\u00a9VirginieOvessianPhotographe_DSC_3281.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.27.4″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/11\/BAUMANIERE-CERAMISTE-007PaulineDaniel-crop-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][\/et_pb_slider][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” custom_padding_last_edited=”off|phone” global_colors_info=”{}”][et_pb_code module_class=”breadcrumb breadcrumb-50″ _builder_version=”4.27.3″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”20px||20px||false|false” global_module=”7552″ saved_tabs=”all” global_colors_info=”{}”]Accueil<\/a><\/span><\/span>[\/et_pb_code][et_pb_text _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Menus
L’Oustau de Baumani\u00e8re*** – Chef Glenn Viel<\/span><\/h1>\n

[\/et_pb_text][et_pb_toggle title=”Christmas menu \ud83c\udf84” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.5″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”-1px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Wednesday 24 December at dinner – Single menu<\/p>\n

\u20ac480 per person, excluding drinks<\/p>\n

Caviar
~
15 years old langoustine
~
5 years of my life
~
Jerusalem artichoke & scallop stew,
several truffles
~
Spit-roasted John Dory
Strong juice
~
Truffled Costi\u00e8res capon,
Pearl juice
~
Alpilles foam
Virginie & Sandra Gillet
~
Lemons, Thyme & Yogurt
~
The traditional log trolley
~
Petits fours & Gourmandises<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”New Year\u2019s Eve menu \ud83c\udf1f” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Wednesday 31 December, dinner – Single menu
\u20ac700 per person, excluding drinks<\/p>\n

Caviar, cold cream<\/p>\n

Artichoke leaf, foie gras<\/p>\n

Langoustine, head jus<\/p>\n

Truffled lasagne<\/p>\n

Scallops, Ribot milk<\/p>\n

Pastrami, truffled Jerusalem artichoke sandwich<\/p>\n

Veal breast<\/p>\n

Pomelo, mint & olive oil<\/p>\n

Chocolate, vanilla & hazelnut,
Pure indulgence<\/p>\n

Petits fours & delicacies<\/p>\n

Musical entertainment provided by the Gramophone Stomp jazz quintet<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”\ud83e\udd9e L'Odyss\u00e9e BZH – 19 janvier 2026″ open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ disabled_on=”on|on|on” _builder_version=”4.27.5″ _module_preset=”default” title_text_color=”#393939″ title_level=”h2″ title_font=”||||on|||RGBA(0,0,0,0)|” background_color=”RGBA(0,0,0,0)” custom_margin=”0px||30px||false|false” custom_padding=”||30px||false|false” border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” disabled=”on” global_colors_info=”{}”]<\/p>\n

Pour une soir\u00e9e unique, le chef trois \u00e9toiles Glenn Viel r\u00e9unit \u00e0 sa table plusieurs amis chefs, tous originaires de la Bretagne, pour c\u00e9l\u00e9brer ce qui relie leurs terroirs : la force du vivant, la v\u00e9rit\u00e9 des produits, et cette cuisine d\u2019\u00e9motion qui traverse les r\u00e9gions et les saisons.<\/p>\n

Le 19 janvier 2026, Baumani\u00e8re accueillera un cercle de talents venus fa\u00e7onner une exp\u00e9rience gastronomique in\u00e9dite, o\u00f9 l\u2019\u00e9nergie iod\u00e9e de la c\u00f4te bretonne s\u2019harmonisera avec l\u2019intensit\u00e9 solaire de la Provence.<\/p>\n

Aux c\u00f4t\u00e9s du Chef \u00e9x\u00e9cutif Glenn Viel & Brandon Dehan, le chef p\u00e2tissier, de l\u2019Oustau de Baumani\u00e8re aux 3 <\/strong>\u2605\u2605\u2605 Michelin, se retrouveront :<\/strong><\/p>\n