Restaurants

L'Oustau de Baumanière

Name: L'Oustau de Baumanière
Address: 500 route de Baumanière, Les Baux-de-Provence, Provence-Alpes-Côte d'Azur, 13520, FRA
Telephone: +33 4 90 54 33 07
Price range: Spare no expense

500 route de Baumanière, Les Baux-de-Provence, 13520, France

€€€€ · Creative

Iconic

This establishment manages its own bookings.

Please contact the restaurant directly to book a table.

Find more available tables nearby

L'Oustau de Baumanière

500 route de Baumanière, Les Baux-de-Provence, 13520, France

€€€€ · Creative

Iconic

Three Stars: Exceptional cuisine

A unique sweet experience, a talented pastry chef

A tremendous ambassador of the Mediterranean art de vivre, the Provençal country estate of Baumanière promises a uniquely tranquil, bucolic and elegant experience – this location has captivated artists and celebrities for decades. Within these centuries-old walls, chef Glenn Viel (now a judge on French TV's Top Chef) is clearly enjoying an increasing sense of freedom in his cooking. He draws inspiration for his Mediterranean fare from the wealth of local produce (olive oil from the Vallée des Baux, organic vegetables from the estate's own garden, chicken and pork) but also remains true to the food culture of his native Brittany. The chef's cuisine (often served in ceramic tableware created on site) demonstrates his continual efforts to revive all the traditional methods of cooking over an open fire, expanding on the concept of thermal inertia, or "carryover cooking". Glenn Viel is a master saucier, enhancing his dishes with robust jus and intensely flavoured reductions – the ideal seasoning. His pursuit of authentic flavours is reflected in the original and decadent desserts of patissier Brandon Dehan; indeed, the pair share a strong bond. The remarkable service embraces the establishment's long-standing traditions. A 3 000-label-strong wine cellar.

"Vegetables from our organic gardens and produce from local farmers take pride of place in our cuisine, which seeks to showcase the Provence terroir. Our commitment is part of an overall ethos that goes from combatting food waste, through waste and plastic management, to partnerships with artisans from the region."

— Glenn Viel