PUMPKIN SOUP!

L’Oustau de Baumanière is a high-end two-star Michelin restaurant located in the magical village of Les Baux de Provence. Chef Jean-André Charial is doing a tremendous job in his restaurant with Chef Glenn Viel. L’Oustau de Baumanière opened its doors in 1946 by Chef Jean-André Charial’s grandfather, Chef Raymond Thuilier. Thuilier has gained three stars in 1954.

Ambiance

Everything looked incredible at this elegant setting. The restaurant was at the heart of the valley with otherworldy geological marvels surrounding you. It is a pleasure to visit this restaurant on a summer night at its charming terrace.

Taste

Chef Jean-André Charial is innovative, but also careful to protect the heritage he has from his grandfather.

Tasting experience started out with savory amuse-bouche, potato mousse with a vegetable tart. The first appetizer was small bites of finger-licking crispy zucchini flowers with Basque jus and black garlic. Smooth red mullet with farmer cream, crispy scales and “socca” followed next. It was the first time that I actually ate scales, what a shame! It tasted pretty fantastic with all the crispy texture. If you wonder what the accompanying “socca” was, it is a pancake or crêpe from chickpeas flour originating in Genoa. I found it a bit too greasy, though.

“Carabineros” king prawn with romaine lettuce, shrimp chips, lemon confit pulp and olive oil was epic. The tenderness of the king prawn showed how skilled the chefs are. The acidity of the lemon and the crunchiness of the shrimp chips was an exciting contradiction. The heat spreading from the plate itself is something that I enjoy, as long as it doesn’t burn my fingers.

Pearly cod with smoked purée, Bouillabaisse juice and meringue was the next adventure. The lemon flavor flushing into your mouth as you bite the meringue was unforgettable. Cod was a delight with the smoked purée. It was definitely a signature dish. Bouillabaisse is a traditional Provençal fish stew that enriches and deepens the flavors.

The last main course was pigeon breast and leg with mushrooms. Especially the pigeon breast was phenomenal. Cheese trolley with the assortment of fresh cheese was generous. It was a unique selection. The cheese had a strong aftertaste.

Dessert was Baumanière’s traditional Millefeuille of version 2017 with light cream, Madagaskar vanilla, pistachio florentine and vanilla ice cream. I may visit this restaurant again in the future to have this millefeuille once more! The layered texture was mind-blowing with the cream melting in your mouth.

Blackberry hunt was a dream with comfit beetroot and cacao grué ice cream. As a gift, I had an astonishing croissant for breakfast.

Petite fours was an immense finale, especially the one with the beetroot had a surprisingly intense aroma. I did say petite fours was the finale, but it actually wasn’t. This brilliant journey ended with a full belly and a special herb infusion drink which the recipe was printed and gifted.

Creativity

Presentation of the dishes was impressive, they looked like a piece of art.

Service

It was shocking to see an army of staff welcoming the guests at the entrance of the restaurant. They were really crowded and looked ready and steady to be triumphant at the night’s battle.

Service was refined and elegant but I was surprised to see that the pace was rather slow despite the number of staff.

Value

This restaurant lives up to its reputation, the best fine-dining experience in Provence.

Even though it was pretty expensive, L’Oustau de Baumanière was worth the visit. It was a memorable experience from start to finish at an enchanting ambiance.

Suggested wines were delectable.