L'Oustau de Baumanière

13520 LES BAUX-DE-PROVENCE
19/20
 Exceptional Restaurant
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© VirginieOvessianPhotographe
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12 PHOTOS
Chef
Glenn Viel
Cooking
Gastronomic
Services
Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
205 € to 350 €

Gault&Millau's review

19/20
Exceptional Restaurant His energy and enthusiasm are such that his teams would follow him to the ends of the earth. Glenn Viel is not just a chef. He's also a gardener, a beekeeper, a sailor, a photographer, an electrician, a plumber, a pianist, a decorator, and a hundred thousand other trades that he performs with the same passion. Every detail, from the installation of his monumental kitchens to the meticulous preparation of a plate, from the timing of the tides in Brittany to the blossoming of a zucchini flower in the Alpilles, concerns him. Jean-André Charial, who passes from table to table with the same angelic smile, can rest easy: Glenn is a positive hurricane who is blowing the best of winds on Baumanière. It's "Rise and shine, boys!" every day in this mythical house that once welcomed the Queen of England. And it's a party at every service all year round, lunchtime and evening, on the terrace scented with Mediterranean herbs and flowers, or in the elegant, historic dining room. Customers from all over the world come for this incredible show, for the man the media have declared a star, for the great festival of colors and flavors in a magnificently orchestrated sequence. There's no menu, of course: here, you can buy the whole show without batting an eyelid, in eight or ten sequences, without knowing a thing about it, including the essential storytelling that demands concentration. Not only do you have to savor it, you also have to be a bit of an actor, attentive and involved. Blue fish, freshwater fishing, tomatoes and mackerel are the themes of the first courses, revealing the chef's major theme: restoring the natural environment through sensory evocation. And it all works quite well, with razor clams reduced with pesto parmesan, a very graphic bouillabaisse of red mullet skin and monkfish, a remarkable puzzle of eggplant in skin and caviar, red mullet again with its trompe l'oeil sauces and olive, a magnificent Provencal transposition, beef fillet pastrami cecina like a sandwich, pigeon, restful because ultimately more classic, leg in sausage giblets in salad tubes. The desserts follow naturally (honey from the beehives, liqueur from the Saint-Michel de Frigolet abbey with thirty herbs, which pastry chef Brandon Dehan enhances with verbena, crème ciron and granola). And let's not forget the twirling service, mobilized at every second during the three-hour show, and the monumental cellar, the work of Jean-André Charial for over half a century, and revitalized each year with new additions by an equally motivated sommellerie.
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Address 500 Route De Baumanière
13520 Les Baux-de-Provence
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Monday Lunch Dinner
Tuesday Lunch Dinner
Wednesday Lunch Dinner
Thursday Lunch Dinner
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People
  • Glenn Viel
    Glenn Viel Chef
    Glenn Viel Glenn Viel Chef
  • Brandon Dehan
    Brandon Dehan Pastry Chef
    Brandon Dehan Brandon Dehan Pastry Chef
  • Laurent Soustelle
    Laurent Soustelle Chef de service
    Laurent Soustelle Laurent Soustelle Chef de service
  • Antoine Cazin
    Antoine Cazin Head sommelier
    Antoine Cazin Antoine Cazin Head sommelier
  • Created with Fabric.js 5.2.4
    Jean-André Charial Propriétaire
    Created with Fabric.js 5.2.4 Jean-André Charial Propriétaire