L'Oustau de Baumanière

At the foot of Les Baux de Provence, the Val d'Enfer cuts through the limestone landscape of the Alpilles in a series of dramatic cliffs and rock formations. It was here, in 1945, that Raymond Thuilier acquired a neglected Provençal farmhouse and began a project that would change the history of French gastronomy.

Thuilier believed that exceptional cuisine did not need a major city to flourish. At a time when the country's most celebrated restaurants remained concentrated in urban centres, he demonstrated that travellers would journey to a remote Provençal valley for an extraordinary meal. The success of Baumanière helped establish the model of destination dining that is now taken for granted throughout the world.

Over the decades, the restaurant welcomed artists, writers, politicians and international visitors while earning a place among the most respected tables in France. Its influence extended far beyond Provence, shaping perceptions of regional cuisine and hospitality for generations.

Today the restaurant continues that legacy under chef Glenn Viel, who restored the third Michelin star in 2020. His cooking remains deeply connected to the Alpilles, drawing on seasonal produce, local ingredients and the estate's own organic kitchen garden while bringing a contemporary perspective to one of France's great gastronomic houses.

What distinguishes Baumanière is not simply excellence, but continuity. Few restaurants have played such an important role in defining the idea of Provence as a destination for food, landscape and hospitality.

L'Oustau de Baumanière is not merely part of the story of Provençal gastronomy. It helped write it.