L'Oustau de Baumanière

L’Oustau de Baumanière is a historic gastronomic restaurant founded in 1945 at the foot of the village of Les Baux‑de‑Provence. The house pairs its cuisine with one of France’s great wine cellars, described as holding some 50,000 references including historic Bordeaux and Burgundy vintages, and maintains an active oenology programme. Its philosophy mixes tradition and innovation, sourcing from local producers and its own potagers within a long family history and a protected natural setting. The restaurant occupies a spectacular, historic Provençal setting that blends rustic stone architecture with refined, elegant dining rooms. The site offers an intimate, timeless atmosphere framed by a dramatic natural backdrop that complements the haute cuisine. The cuisine is creative, contemporary French with a strong Mediterranean and Provençal identity, focused on seasonal, terroir‑driven ingredients and precise, refined technique. Dishes highlight AOC Valley of the Baux olive oils and vegetables from Baumanière’s certified organic kitchen gardens, presented in an epurated, flavour‑focused style. Since 2015 the kitchen is led by chef Glenn Viel, who restored the restaurant to three Michelin stars in January 2020. Specialties include leg of lamb from the Alpilles in a crust, gratin dauphinois (potato gratin), millefeuille, red mullet (rouget) with farmhouse cream, blue lobster on a bed of young leeks and milk‑fed lamb with thyme and lemon jus.