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A story of cooking, a story of men.
In 2015, I asked Glenn Viel to join me as head of the kitchens at the Oustau de Baumanière. First and foremost, it was his cooking that captivated me. True and simple, it respects local products from the terroir. It's also unpretentious, which is how I perceive my own cooking to be. A kitchen in which superfluous frills don't hide the essentials. He brings youth and creativity to the table while preserving the traditional spirit of Baumanière. I also like the man. He possesses a simple straightforward character, with no fuss or pretenses. He is from Brittany, which may explain this.
Menus 180-330 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
“L’Oustau de Baumanière“: closed Wednesday and Thursday all year round.
“La Cabro d'Or”: closed from October to May on Mondays and Tuesdays.
Honey, organic vegetables and olive oil produced on site... in the heart of the Alpilles, an establishment that is taking a gamble on "ultra local" cuisine.
Here, choosing to live organically is a philosophy, a way of life. This traditional establishment in the heart of the Alpilles even produces its own honey. The vegetable garden (classed as Ecocert organic), provides the kitchens with fresh, seasonal vegetables. The rest is sourced from neighbouring sustainable farms. On the hob, Baux de Provence olive oils by Monsieur Charial are on display. The aim? Ultra local food. And to help the staff to live nearby, reducing travel and thereby cutting greenhouse gas emissions, the property also offers 53 affordable residencies.
