Oustaù de Baumanière Les Baux-de-Provence

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Les Baux-de-Provence All Michelin stars in France All 3 stars Michelin in Les Baux-de-Provence All 3 stars Michelin in France

Green star, 2024

All Michelin Green star in in Les Baux-de-Provence All Michelin Green star in France

OAD

European Classical Restaurants 2024, 39

All OAD European Classical in Les Baux-de-Provence All OAD European Classical in France

La Liste

La Liste, #34

All La Liste in Les Baux-de-Provence All La Liste in France

Restaurant Ranking

Restaurant Ranking 2024, #54, PRO #19.50, USER #19.00

All Restaurant Ranking in Les Baux-de-Provence All Restaurant Ranking in France

Gault & Millau

4 Torques, 2021

All Gault & Millau in Les Baux-de-Provence All Gault & Millau in France All Gault & Millau 4 Torques in Les Baux-de-Provence All Gault & Millau 4 Torques in France

Gault & Millau Public Mark

18.5 / 20

Chef

Glenn Viel

Cuisine

Creative, French - Provençal

• 2024
• 2023
• 2022
• 2021
• 2018

Dinner at L'Oustau De Baumaniere

on 04 Jan 2024

by Reisa Jiang

So glad to be back to one of the best restaurants in France, had the langoustine of the year and my favorite Banon cheese, which can only be found in Provence•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef... More

So glad to be back to one of the best restaurants in France, had the langoustine of the year and my favorite Banon cheese, which can only be found in Provence•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #loustaudebaumaniere #baumaniere #michelinstar #provence #france #frenchcuisine #finedining #フランス Less

Dinner at L'Oustau De Baumaniere

on 11 Aug 2023

by Bennet Chui

Mille feuille

Dinner at Oustau De Baumaniere

on 11 Aug 2023

by Bennet Chui

Soufflé

Dinner at Oustau De Baumaniere

on 10 Aug 2023

by Bennet Chui

Roasted leg of Spanish lamb

Dinner at L'Oustau De Baumaniere

on 10 Aug 2023

by Bennet Chui

Carrot dumpling

Dinner at L'Oustau De Baumaniere

on 10 Aug 2023

by Bennet Chui

Veal carpaccio, Sardines, Caviar & langoustine

Dinner at L'Oustau De Baumaniere

on 10 Aug 2023

by Bennet Chui

Razor clams

9 / 10

Lunch at Oustaù de Baumanière

on 02 Jul 2022

by I. Anna A

Vegetarian meal by Chef Glenn Vies

6 / 10

Dinner at Oustaù de Baumanière

on 30 Sep 2021

by Gerhard Huber

I really was looking forward to this meal. Oustau de Baumanière was declining until Glenn Viel took over. I had a great lunch there in September 2018 and saw the resurrection. It was exciting. And the Guide Michelin also noticed and rewarded them with the return of the third star.
However, I am not sure what happened. Maybe Mr. Viel is pushing too hard, maybe the budget is tied after the pandemic, I don't know.

There were bright spots, like the snails from St Remy de Provence in garlic and... More

I really was looking forward to this meal. Oustau de Baumanière was declining until Glenn Viel took over. I had a great lunch there in September 2018 and saw the resurrection. It was exciting. And the Guide Michelin also noticed and rewarded them with the return of the third star.
However, I am not sure what happened. Maybe Mr. Viel is pushing too hard, maybe the budget is tied after the pandemic, I don't know.

There were bright spots, like the snails from St Remy de Provence in garlic and mushroom juice, the first dish which gave me great hope. The wonderful texture of the snails, paired with a lovely acidity and umami from the mushroom composed a great dish. The Milk-fed lamb with Tétragone » spinach and seaweed and « Marinière » lamb juice, a classic, was as good as it gets.
The second dish, Intense and strong, smooth red mullet came in three parts, whereas the tartare was ok, but the intense cream was not. Salty, too strong, simply boring.
The «Croque» Cod, tarragon creamy, a signature of Mr. Viel to reinterpret sandwiches, has a middle layer of cod. The cod was processed and pressed. This created a fish cake like texture and took away all the taste.
The food was simply not good and underwhelming for a newly minted three star place.

Add to this the absolutely packed dining room (totally understandable after the pandemic), which pushed the front of the house to and maybe even beyond its limits. The bill is not paid at the table but on the way out, where they have installed a bar with a cashier like in a chain restaurant. Together it made it a disappointing meal.

But there is always hope. I believe in the skills of Mr. Viel and will come back. I trust it has been one of those off-days.

Less

9 / 10

Lunch

on 02 Jul 2021

by I. Anna A

8 / 10

Lunch at L'Oustau de Baumanière

on 09 Sep 2018

by Gerhard Huber

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... More

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. Less