{"id":7798,"date":"2021-08-05T08:21:13","date_gmt":"2021-08-05T06:21:13","guid":{"rendered":"https:\/\/www.baumaniere.com\/group-menu-at-la-cabro-dor\/"},"modified":"2026-03-26T12:41:50","modified_gmt":"2026-03-26T11:41:50","slug":"group-menu-at-la-cabro-dor","status":"publish","type":"page","link":"https:\/\/www.baumaniere.com\/en\/your-tailor-made-events\/group-menu-at-la-cabro-dor\/","title":{"rendered":"Group menu at La Cabro d’Or"},"content":{"rendered":"

[et_pb_section fb_built=”1″ module_class=”carte-menu” _builder_version=”4.16″ _module_preset=”default” da_disable_devices=”off|off|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=”4.27.3″ _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=”4.16″ _module_preset=”default” min_height=”100vh” height=”100vh” auto_speed=”10000″ auto_ignore_hover=”on” global_colors_info=”{}”][et_pb_slide _builder_version=”4.16″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/ecrin-chocolat-M-Hulin\u00a9VirginieOvessianPhotographe_DSC3747-180deg-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.16″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/loup-ceviche-M-Hulin\u00a9VirginieOvessianPhotographe_DSC3277-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.16″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/GROUPE-PATIO-CABRO-2-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=”4.27.3″ _module_preset=”default” custom_padding=”||||false|false” 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

Group Menu La Cabro d’Or – Chef Michel Hulin<\/span><\/h1>\n

[\/et_pb_text][et_pb_toggle title=”\ud83c\udf1fMenu de f\u00eates de fin d'ann\u00e9e” 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

115 \u20ac par personne, hors boissons*<\/p>\n

(valable du 1er novembre 2024 au 5 Janvier 2025)<\/p>\n

Le tourteau effiloch\u00e9 \u00e0 la mayonnaise citronn\u00e9e,<\/strong>
Fines ravioles v\u00e9g\u00e9tales au jus d\u2019une Granny Smith et Sudachi<\/p>\n

D\u00e9gustation d\u2019agneau des Alpilles r\u00f4ti en cocotte,<\/strong>
Choux farcis au citron confit et aux olives vertes des Baux, jus court<\/p>\n

Le ch\u00e8vre frais de Mme Gillet \u00e0 Aureille,<\/strong>
Condiments de fruits secs, pignons et huile d\u2019olive<\/p>\n

Blanc-manger parfum\u00e9 \u00e0 la Bergamote,<\/strong>
Plum Tea glac\u00e9<\/p>\n

Entre le chocolat grand cru Elvesia et les agrumes de No\u00ebl
<\/strong>de chez Adrian \u00e0 Boulbon,
Huile d\u2019olive des Baux glac\u00e9e<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Gourmet Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _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” global_colors_info=”{}”]<\/p>\n

\u20ac98 per person, excluding drinks* – 5-course menu<\/p>\n

The prices shown are valid for the year 2026.<\/p>\n

Little steamed bread surprise,<\/strong>
Squid with confited tomato, coriander and lime, broth with herbs shellfish
***
Kernel of veal cooked in medallion,<\/strong>
Apple and cucumber with confited ginger, Creamed acidulous polenta
***
Fresh goat cheese with dried fruit condiments, pine nuts and olive oil<\/strong>
***
Leaf after leaf frosted meringue blueberry<\/strong>
and Timut pepper
***
Citrus and PDO honey from La Crau,<\/strong>
On a tender biscuit with hydromel,
Foamy Panna cotta infused with bee wax<\/p>\n

<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Discovery Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _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” global_colors_info=”{}”]<\/p>\n

\u20ac115 per person, excluding drinks*<\/p>\n

The prices shown are valid for the year 2026.<\/p>\n

Ceviche langoustine,<\/strong>
Compressed Romaine lettuce hearts with Sudachi, Ponzu foam
***
Back of sea bass roasted on its skin,<\/strong>
Leeks gratin with acidulous shelfish,
\u00ab Baenki \u00bb caviar juice
***
Fresh goat cheese with dried fruit condiments, pine nuts and olive oil<\/strong>
***
Under Provence pine tree,<\/strong>
Grand cru Elvesia chocolate meet
frosted Frigolet liqueur
***
Crispy leaf after leaf with biologic tea <\/strong>
scented with citrus,
Ice cream with frosted vanilla<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Gastronomic Menu” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _builder_version=”4.27.6″ _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” hover_enabled=”0″ border_width_bottom=”1px” border_color_bottom=”rgba(136,136,136,0.3)” border_style_bottom=”solid” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

\u20ac145 per person, excluding drinks*<\/p>\n

The prices shown are valid for the year 2026.<\/p>\n

Pressed duck foie gras, <\/strong>
As a savoury,
Acidulous seasonal fruits chutney
***
Back of sea bass cooked on its skin,<\/strong>
Acidulous cauliflower semolina with Sudachi
And sorrel
***
Tasting of confited and caramelised lamb,<\/strong>
Lettuce heart stuffed with spelt and lemony condiments
***
Fresh goat cheese with dried fruit condiments, pine nuts and olive oil<\/strong>
***
Blancmange scented with bergamot,<\/strong>
Iced Plum Tea
***
Stroll in the middle of mills and olive trees,<\/strong>
Between \u00ab Fruit\u00e9 noir \u00bb and \u00ab Fruit\u00e9 vert \u00bb,
Creamed with Grand Cru chocolat<\/p>\n

[\/et_pb_toggle][et_pb_toggle title=”Mineral water and coffee package” open_toggle_text_color=”#393939″ closed_toggle_text_color=”#393939″ icon_color=”#393939″ open_icon_color=”#393939″ _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” global_colors_info=”{}”]<\/p>\n

Aperitif Package at 20\u20ac per person<\/strong>
Including the Cabro d\u2019Or cocktail or a glass of
Champagne and canap\u00e9s<\/p>\n

Package at 30\u20ac per person<\/strong>
Including 2 glasses of wine, still and sparkling water, and
a hot beverage.
Package at 45\u20ac per person
3 glasses of wine, still and sparkling water, and a hot
beverage<\/p>\n

Prestige Package at 65\u20ac per person<\/strong>
4 glasses of wine, canap\u00e9s, still and sparkling water and a
hot beverage<\/p>\n

Beyond the planned consumption, \u201c\u00e0 la carte\u201c drinks will<\/em>
be invoiced.<\/em><\/p>\n

[\/et_pb_toggle][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

* Ces menus seront propos\u00e9s \u00e0 partir de 10 convives.
Nous vous demanderons de faire un choix unique pour l\u2019ensemble de la table et de nous communiquer celui-ci 10 jours avant votre venue.<\/p>\n

Ces menus sont susceptibles d\u2019\u00e9voluer en fonction des produits de saison
T.V.A. 10% et service 15% des prix H.T. compris<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Accueil<\/a><\/span><\/span>Group Menu La Cabro d’Or – Chef Michel Hulin115 \u20ac par personne, hors boissons*(valable du 1er novembre 2024 au 5 Janvier 2025)Le tourteau effiloch\u00e9 \u00e0 la mayonnaise citronn\u00e9e,Fines ravioles v\u00e9g\u00e9tales au jus d\u2019une Granny Smith et SudachiD\u00e9gustation d\u2019agneau des Alpilles r\u00f4ti en cocotte,Choux farcis au citron confit et aux olives vertes des Baux, jus courtLe […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":9948,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-7798","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nGroup menu at La Cabro d'Or - Baumani\u00e8re<\/title>\n<meta name=\"description\" content=\"Offer your guests the gourmet experience of the Cabro d'Or de Baumani\u00e8re with the group menus of Chef Michel Hulin.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.baumaniere.com\/en\/your-tailor-made-events\/group-menu-at-la-cabro-dor\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Group menu at La Cabro d'Or - 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