L'Oustau de Baumanière
The Alpilles > Les Baux-de-Provence
The Domaine de la Baumanière in Les Baux-de-Provence has long been associated with the art of Provencal living. Surrounded by gardens and historic buildings, the property has hosted artists and public figures for decades and continues to offer a tranquil setting in the Alpilles.
Chef Glenn Viel's cuisine
Chef Glenn Viel directs the kitchen with Mediterranean ingredients and regional produce. Olive oil from the Vallée des Baux, organic vegetables grown in the estate's gardens and meats from neighboring farms form the basis of many dishes.
Although rooted in Provence, the menu also reflects the chef's Breton origins, introducing further influences into the approach to cooking.
Chef Viel pays particular attention to traditional cooking techniques, including preparation over an open fire and careful control of heat during cooking. Sauces and reductions remain at the heart of his style, bringing depth and balance to dishes.
Patisserie and wines
Pastry chef Brandon Dehan creates desserts that follow the same approach to flavor and seasonal ingredients. His work complements the savory menu while introducing creative combinations.
The restaurant also boasts a cellar of around three thousand wine references, offering a wide choice to accompany the meal.
The attentive service and historic setting of the estate complete a gastronomic experience closely linked to the traditions of Provence
Founded in 1955, l'Oustau de Baumanière has become one of Provence's most renowned gourmet addresses. Located in Les Baux-de-Provence, the restaurant has welcomed generations of guests and remains intimately linked to the history of French gastronomy.
Chef Glenn Viel has been at the helm of the kitchen for two thousand and fifteen years, and today holds three Michelin stars with his team. His cuisine focuses on presenting ingredients in their most authentic form, while exploring new techniques and ideas. The menu showcases the produce of Provence, supported by meticulous sourcing from local farmers, fishermen and artisans. Several initiatives reflect this approach. Tomatoes are dried on the restaurant's terraces, breads are paired with specific dishes in collaboration with the baker, and concentrated seasonings are created from ingredients such as celery, mushrooms and langoustines. Originally from Brittany, Chef Viel also produces butter from milk supplied by a nearby farm, and continues to develop the restaurant's kitchen garden.
The restaurant works closely with local artisans. Tableware has been designed in collaboration with ceramist Cécile Cayrol from Arles, glassmaker Alban Gaillard and basketmaker Daniel Benibghi. These collaborations contribute to the overall gastronomic experience and reflect the link between gastronomy and craftsmanship in the region. The Michelin Guide has also recognized the restaurant's commitment to the environment by awarding it the Sustainable Gastronomy distinction, which highlights the efforts made to support sustainable practices
The cuisine follows the rhythm of the seasons and the produce available from local suppliers. Vegan and vegetarian menus are also offered, allowing the kitchen to showcase Provençal ingredients through a range of preparations. Each dish aims to balance flavor, texture and presentation while remaining rooted in the region's culinary traditions
Contact information
Mas de Carita - 13520 Les Baux-de-Provence
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