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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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L'Oustau de Baumanière

13520 LES BAUX-DE-PROVENCE
18/20
 Prestige Restaurant
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© PaulineDaniel
© VirginieOvessianPhotographe
© PaulineDaniel
12 PHOTOS
Chef Glenn Viel
Cooking Gastronomic
Services Accomodation | Children's menu | For people with disabilities | Pets allowed | Private parking
Price Indicative price per person (excl. drinks)
195€ à 340€
Gault&Millau's review
18/20
Prestige Restaurant The splendid and legendary Domaine de Baumanière has obviously been rejuvenated by the media coverage of Glenn Viel, who puts all his energy into everything he does, and manages to communicate it to his teams. And you'd better be in top form to follow him in this moment when everything seems gigantic - the number of dishes, the prices and the crowds. Is it possible to create exceptional, hand-crafted dishes for 50 diners? Certain dishes in this parade of good news, like the scallops Jerusalem artichoke with its bard and topi broth, or the suckling lamb with its hint of salt meadow and focaccia, closely followed by the carabineros on the grill, really grabbed our attention, followed by grilled carabineros, raw fennel pulp, lemon puff pastry, Mediterranean sardine tartine, creamy toasted bread with bay leaf, or squab "19 km as the crow flies" cooked in a hay crust, giblets rolled in a leaf, lavender jus. A nod to Brittany with "Tête dans les nuages de chez moi", glazed buckwheat, vanilla and hazelnut, and a magnificent celery dessert in the "Légumes" menu. The rhythm and performance of a great house, in all its aura, like few others in France, with an extraordinary cellar that makes collectors swoon.
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Jean-André Charial Propriétaire
Created with Fabric.js 5.2.4 Jean-André Charial Propriétaire
Glenn Viel
Glenn Viel Chef
Glenn Viel Glenn Viel Chef
Brandon Dehan
Brandon Dehan Pastry Chef
Brandon Dehan Brandon Dehan Pastry Chef
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Laurent Soustelle Chef de service
Created with Fabric.js 5.2.4 Laurent Soustelle Chef de service
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Antoine Cazin Head sommelier
Created with Fabric.js 5.2.4 Antoine Cazin Head sommelier

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