L'Ousteau de Baumanière
It is spring and we are in Provence!. This restaurant is a place where the culinary history is visible everywhere. We therefore fear that the tradition has also stuck in the plate. But that is not the case to our positive surprise. The young chef Glenn Viel knows how to combine tradition, lightness, balance and nature in a pure and refined way. We deliberately chose the vegetable dishes and enjoyed pearls of creations. This chef knows how to conjure up fruit and vegetables! One of our most beautiful plant based experiences in France.
Was it out of jealousy at the sister company "Le Prieuré" which was voted Best Vegetable Restaurant in France in 2019? I don't really know, but we were really blown over with unique vegetable flavour creations! Quite the evolution, and quite a vegetable menu! Vegetable chef Glenn Viel has the 'Think Vegetables! Think Fruit!' cuisine clearly figured out: refined, perfectly seasoned, original, with top products and colourful. Everything was right. Here's an example of finesse: stewed lettuce stuffed with fennel and mango finished with bread crusts and lemoncress. Unique was the "tarte tatin" of celeriac, fennel and dill. From 4 to 5 Radishes! Absolutely worth a stop on your next trip to France.