[et_pb_section fb_built=”1″ _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=”3_4,1_4″ use_custom_gutter=”on” module_class=”col-resp-wrapper” _builder_version=”4.16″ _module_preset=”default” width=”90%” max_width=”90%” module_alignment=”left” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_slider _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_slide _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/01\/Champignon-en-strate-Glenn-Viel-PaulineDaniel.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/01\/Anepomme-Brandon-Dehan-014PaulineDaniel.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/01\/\u00a9VirginieOvessianPhotographe_169_DSC_7073-2.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.21.0″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/05\/Lalangoustine-Michel-Hulin\u00a9VirginieOvessian4-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/01\/\u00a9VirginieOvessianPhotographe_123_DSC2359_2-scaled.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][et_pb_slide _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/2023\/01\/LE-CHEF-SITE-@V-ovessian-2.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_4″ module_id=”reservationSEO” module_class=”sticky” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https:\/\/ib.guestonline.fr\/instabook\/bookings\/E1whzwH\/selection” url_new_window=”on” button_text=”Book at l'Oustau de Baumani\u00e8re***” admin_label=”Bouton R\u00e9server OUSTAU” _builder_version=”4.24.2″ _module_preset=”default” global_module=”2369″ saved_tabs=”all” global_colors_info=”{}”][\/et_pb_button][et_pb_button button_url=”https:\/\/ib.guestonline.fr\/instabook\/bookings\/XsKUlo1\/selection” url_new_window=”on” button_text=”Book at la Cabro d'Or” _builder_version=”4.19.4″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _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 module_class=”container-p-sticky container-classic” _builder_version=”4.16″ _module_preset=”default” width=”70%” custom_padding=”|310px|||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Sustainable gastronomy<\/strong> refers to an approach to food preparation that takes into account the environmental, social and economic aspects of food production. It aims to minimise the negative impact of the food industry on the environment, promote biodiversity-friendly farming practices and support local communities.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”H2″ _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”40px||30px||false|false” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”H2″ _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”-30px||30px||false|false” global_colors_info=”{}”]<\/p>\n <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n To certify the best practices of restaurateurs, independent labels have emerged in recent years, in response to the flourishing demand of customers to enjoy gastronomy in accordance with their values and the challenges of sustainable development.<\/strong><\/p>\n <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Among them, the \u00abGreen Food\u00bb label, the first eco-responsible and sustainable restaurant<\/strong> label in France. Obtaining the label is subject to compliance and verification of the Green Food charter. <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n The Green Food charter highlights the following 10 criteria:<\/p>\n [\/et_pb_text][et_pb_text admin_label=”H2″ _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”40px||30px||false|false” global_colors_info=”{}”]<\/p>\n <\/p>\n [\/et_pb_text][et_pb_text admin_label=”H2″ _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”-30px||30px||false|false” global_colors_info=”{}”]<\/p>\n <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Since 2023, La Cabro d’Or<\/a>, one of our two gourmet restaurants, has confirmed its eco-responsible commitment by obtaining the \u00abGreen Food\u00bb label<\/a>. Chef Michel Hulin<\/a> and his team are proud to highlight their expertise and their approach to sustainable development in an authentic gastronomy<\/a>, a true ode to the Proven\u00e7al terroir. In addition to this eco-responsible and sustainable certification, Le Chef was rewarded with his talents by the Gault & Millau trophy \u00abTradition d’Aujourd’hui\u00bb in 2019 and the Michelin plate that was awarded in 2016, thus rewarding quality tables.<\/p>\n Among our local producers, the Jardin des Alpilles in Maussane-les-Alpilles provides us with fruit and vegetables, the Gaec Gillet cheese dairy in Aureille\u2026 Most of the vegetables also come from our certified organic vegetable garden Ecocert.<\/p>\n <\/p>\n [\/et_pb_text][et_pb_text admin_label=”H2″ _builder_version=”4.21.0″ _module_preset=”default” text_text_color=”#393939″ text_font_size=”45px” header_2_font=”Cormorant Garamond||||||||” header_2_font_size=”45px” custom_margin=”-30px||30px||false|false” global_colors_info=”{}”]<\/p>\n <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n The green star of the Michelin Guide<\/strong> promotes the most committed actors and their concrete initiatives to stimulate the surpassing and transformation of the sector, and to accelerate the awareness and action of all. The MICHELIN Green Star is awarded to the restaurants of the MICHELIN Guide selection, model roles in eco-responsible and sustainable gastronomy. Since 2020, our three-star Michelin restaurant, l’Oustau de Baumani\u00e8re,<\/a> has been rewarded for its efforts towards the environment with the green star, created the same year. One of the first to be distinguished by this famous star, our Michelin-starred restaurant is, since its opening in 1945, a place anchored in its territory, listening to producers and artisans and constantly looking for the \u00abbest\u00bb for sustainable development.Eco-responsible labels<\/h2>\n
Many independent labels<\/h4>\n
This charter consists of 10 strict criteria, allowing to have a clear and global vision of what can be the environmental footprint of a restaurant: from the sourcing of products to waste management, through the energy used. The charter is evolutionary and adapts to legislation, society but also to different environmental and social issues.<\/p>\n\n
Baumani\u00e8re restaurants, accredited eco-responsible and sustainable<\/h2>\n
La Cabro d’Or, sustainable gourmet restaurant certified Green Food<\/h4>\n
\u00a0\u00abProvence and more precisely the Alpilles, offer us a range of products of great variety and quality: a unique terroir\u00bb Michel Hulin.<\/p>\nOustau de Baumani\u00e8re, green star in the Michelin Guide<\/h4>\n
“The vegetables from our organic vegetable gardens and the products of local producers occupy a prominent place in our kitchen to enhance the Proven\u00e7al terroir in our menus. Our commitment is part of a global reflection that ranges from the fight against food waste to the management of waste and plastic through a partnership with artisans in the region.”\u2014 Glenn Viel<\/a><\/p>\n