The legendary Oustau went through highs and lows in its history since 1945, its founding year.
It had a third star in 1954 which it kept for a long time and then lost. Since 2015 the restaurant is headed by Head Chef Glenn Viel. A disciple of Marc Marchand and Yannick Alléno, he turned the tide. Oustau is definitely on its way up again.
The dishes are modern, have great flavours and are perfectly executed. A super traditional dish like Frog's leg with puff rice becomes an experience. His red mullet had glassy flakes and combined with tomatoes made you understand your surroundings.
Add to all of this a wonderful terrace in the middle of Les-Baux-de-Provence, a very well orchestrated front-office and a sommelier who recommends a wonderful wine for €50, you'll end up with an extraordinary lunch.