L'Oustau de Baumanière

Mas de Baumanière - 13520 LES BAUX DE PROVENCE
Hotel
L'Oustau de Baumanière

Quality

N° 89

77.89

average = 80.45

Quality/Price

N° 93

79.45

average = 81.39

Ratings

Guides

Michelin

Gault&Millau 17.5/20

TripAdvisor 66% excellent

Average price

Meal

€178.11

except special menus, lunch menus and drinks

In a few words...

Beyond its distinction, we have here a legendary establishment, created in 1945, that has its place in the history of French gastronomy. This Michelin-starred restaurant in Provence has left an impression on generations of gourmets and has always seduced crowned heads and celebrities in search of an exceptional gourmet restaurant in Provence.

At the helm of the Domaine de Baumanière, Jean-André Charial continues to contribute to the international renown of L'Oustau de Baumanière, that Michelin starred restaurant in Provence of which he is the worthy heir to his visionary and exacting grandfather, Raymond Thuilier.

The family enterprise obtained its first star from the Michelin Guide in 1949, its 2nd in 1952, then its 3rd star in 1954. The kitchen at this gourmet restaurant in Provence is today in the hands of the chef Glenn Viel. This young and talented, 37-year-old chef, who worked in the kitchens of Marc Marchand and Yannick Alléno, has brought a modern touch. His cooking goes right to the point and highlights the unique taste of each product from the land. He now combines the restaurant's historic dishes with a present-day creativity and discernment.

Feuilleté of sweetbreads, fattened young hen with morels, leg of lamb from the Alpilles in a crust, mille-feuille… In the beginning, the cuisine at the restaurant l’Oustau de Baumanière was rich and creamy. Today, you rediscover the dishes that made for this institution's success, but now in a more refined and subtle style, with colourful, sparkling and yet simple notes. Tender red mullet in farmhouse cream, blue lobster on a bed of baby leek, milk-fed lamb in lemony thyme juice… This Michelin starred restaurant in Provence gives its all to offer you a fine and authentic cuisine that brings out all the qualities in the best produce of the land, such as the incomparable AOC olive oils from the Valley of Les Baux or the organic vegetables from the garden at Baumanière, served raw or cooked, tender or crunchy.

L'Oustau de Baumanière

The chef

Glenn Viel

Where in France ?

Map

Opening

Lunch Diner
Monday Open Open
Tuesday Open Open
Wednesday Open Open
Thursday Open Open
Friday Open Open
Saturday Open Open
Sunday Open Open

Closed from early January to early March.

Restaurant video