Head Chef Glenn Viel B E G I N N I N G S

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Nicholas Perkins
5 years ago
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1 Head Chef Glenn Viel B E G I N N I N G S ON THE GOODWILL OF MOTHER NATURE, Teeny tiny green peas, Schrenki caviar*, blinis FLAKED KING CRAB, OYSTER, lentils, instant consommé with three crabs LARGE DUBLIN BAY PRAWNS, shell jus, browned lemon MUSHROOMS TART, pistachio, chicken jus MARINATED MEDITERRANEAN SARDINE, rusk velouté, sea urchin flesh T H E S E A SEA SCALLOPS COOKED IN SHELL, black salsify, black truffle, bacon, peanuts, salsify jus JOHN DORY COOKED ON THE SPIT, squash with dill, bone fish jus (for 2) * 20gr ROCK RED MULLET, cabbage cooked with anchovy butter, bread with spicy red wine jus 70 T H E E A R T H BEEF* ENTRECOTE SERVED RARE, snacked heart leek, black truffle mousseline DOMBES POULTRY BREAST COOKED IN BLADDER, celeriac like a semolina, creamy duck foie gras jus, fig and prune (for 2) SAUTÉED MILK FED PIG, thin leaf of fat, jus scented with corn MILK FED LEG OF LAMB, Baumanière traditional Dauphinois gratin (for 2) E P I L O G U E Cheese trolley 22 Our baker suggests food and bread pairing for each dish. * Origin : Germany, Austria

2 A STROLL THROUGH LES BAUX Squids like a floating island, rouille sauce, smoked anchovy, comfit lemon Frog s legs, rice from Camargue, shallots and black garlic Rock red Mullet, green asparagus, fish jus Sautéed milk fed pig, thin leaf of fat, jus scented with corn Cheese trolley and assortment of fresh breads Sweet interlude Pear, Candied with honey, milk cream, pollen Petits fours and assorted sweet delicacies 215 par person This menu is served for the whole table

3 EVOLUTION TRADITION Smooth red mullet, farmer cream, crispy scales, socca Heart of Cod fillet, Comfit Jerusalem artichokes, creamed and in jus Young pigeon from Costières, summer spinach «Tetragon», walnut from Grenoble, bone jus scented with lavender Cheese trolley and assortment of fresh breads Millefeuille Baumaniere s tradition, version 2017, light cream with Madagascar vanilla, pistachio Florentine and vanilla ice cream 165 par person This menu is served for the whole table

4 DESSERT MENU 26 Millefeuille Baumaniere s tradition, version 2017, light cream with Madagascar vanilla, pistachio florentine and vanilla ice cream Andoa chocolate, crispy and creamed, candied lemon, iced parsley Crêpe soufflée, with the finest «Cuvée du Centenaire» Grand Marnier, In memory of Monsieur Thuilier Mango, Steamed soufflé, Basmati rice and Sichuan pepper Our baker s dessert, light baker s yeast ice cream, toasted bread foam and croissant sauce FROZEN MOMENT AT BAUMANIÈRE 20 ICE CREAMS Madagascar Vanilla Slightly salted butter caramel Finest «Grand Cru» dark chocolate SORBETS Mango Raspberries lemon Your choice of sweet garnishes and toppings Caramel sauce - Chocolate sauce - Crispy chocolate pearls Chocolate strudel - Almonds/hazelnuts Praline - Meringue Almonds from Provence - Caramelized hazelnuts SUGGESTIONS TO ACCOMPANY YOUR DESSERT Maury 2014, Domaine de la Préceptorie 12 Muscat du Cap Corse 2015, Domaine Arena 12 VdF Compendium, Domaine Hauvette 35 Château Haut Peyraguey LBV Burmester Vintage Price per glass

LUNCH MENU It is our pleasure to serve you a lunch menu each week, from Monday to Friday (excluding public holidays) 100 per person, including coffee, excluding other drinks SPRING EVENTS April

5 LUNCH MENU It is our pleasure to serve you a lunch menu each week, from Monday to Friday (excluding public holidays) 100 per person, including coffee, excluding other drinks SPRING EVENTS April Winemaker Evening at Oustau Friday 13 th April Cooking class at Oustau Saturday 14 th April Day Spa Thursday 19 th April Cooking class at Cabro d Or Sunday 22 nd April Wine tasting class at Oustau Saturday 28 th April Bakery class at Oustau Saturday 28 th April

6 This year, when l Oustau de Baumanière and I passed 70-year milestone of existence, so many vivid memories are coming back to me: images, shadows, lights, aroma and flavours that will stay with me forever. As if time only serves to magnify our remembrances, I feel today just how much the adventure led by my grand-father Raymond Thuilier, has been important and beautiful. Together with my wife, Geneviève, I am carrying on the work he undertook with passion and it seems to me that the spirit of Baumanière, both immutable and open, to change, only keeps on growing. Watching the sun rise on Les Baux de Provence, illuminating this magnificent setting, hearing the first noises from our kitchens, I feel the ongoing thrill that has animated this place from the beginning, and I resum the quest for all that is beautiful and good with renewed fervour. With all my team members, women and men of drive and determination, loyal to our spirit, Baumanière invites you to the land of the art of gracious living, hidden away in this lovely corner of Provence for the past 70 years. Seven decades filled with exceptional times, grand occasions and little stories, and with a great deal of happiness. Jean André Charial, Juillet 2016

(3 course menu - lunch only except Sunday and Bank Holiday)

MENU BISTROT (3 course menu - lunch only except Sunday and Bank Holiday) 42 Peas velvety, ricotta cheese, candied lemon, Iberico ham crostini Asparagus and bacon Troffie pasta with octopus, Riviera herbs