press kit 2016 - L`Oustau de Baumanière

PRESS KIT
2016
BAUMANIERE LES BAUX DE PROVENCE
Hôtel Restaurants & Spa
13 520 Les Baux de Provence - France
Tél : +33 (0)4 90 54 33 07 – Fax +33 (0)4 90 54 45 29
[email protected]
www.maisonsdebaumaniere.com
SUMMARY
I NTRODUCTION ........................................................................................... 3
A
PAGE OF HI STORY .................................................................................. 4
55
ROOMS AND SUITES
F UNCTION
ROOMS ...................................................................................... 8
G ASTRONOMIC
L A C ABRO
C OOKING
............................................................................. 7
RESTAURATION
D ’ OR
LE
S PA .............................................................................. 20
WINE
B AUMANIERE ’ S
L ES B AUX
O THER
T HE
DE
B AUMANI ERE .......... 9
.................................................................................. 18
B AUMANI ERE L ES B AUX
B AUMANIERE
DE
B AUMANIERE .............................................................. 13
CLASSES
B AUMANIERE
: L’O USTAU
DE
P ROVENCE
COMMITMENTS ..................
: L’A FFECTIF ..........................................................23
BOUTIQUE ......................................................................23
P ROVENCE ...................................................................... 24
ACTIVITIES AVAI LABLE AROUND THE HOT EL
........................ 25
DOMAIN .............................................................................................
P RACTI CAL
21
I NFORMATION S ..............................................................
2
26
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INTRODUCTION
71 years ago, thanks to the will and passion of my grandfather, Mr. Raymond Thuilier,
L’Oustau de Baumanière in Les Baux de Provence came into being. It was in a way
the first Relais & Châteaux in the world, a hotel full of character, a gastronomic
restaurant, a swimming pool and landscape gardens located away from the main
roads.
54 years ago my grandfather created a second hotel only 900 meters away from
the previous one, simpler for a younger clientele and for families: La Cabro d’Or.
Both hotels became members of the Relais & Châteaux association in 1958.
During all these years of its existence and after it was passed down the generations
following the death of my ancestor, my wife Genevieve and I have constantly
strived to improve the quality and services of our two properties: we created a new
structure, Le Manoir in 2000 with 11 additional bedrooms and suites, a new garden,
a new swimming pool, and a spa, both our kitchens have been refurbished, many of
our bedrooms are being renovated each year and we devotes special attention to
the gardens.
Over the last few years, we have nurtured the project to develop La Cabro d’Or and
l’Oustau de Baumanière by merging these two properties into one hotel complex
called Baumaniere Les Baux de Provence.
It is now accomplished and we have the pleasure to welcome our guests into a
single property boasting 55 rooms and suites, a Spa, and two restaurants: L’Oustau
de baumaniere, a 2 Michelin star restaurant, La Cabro d’Or and a Table d’hôte.
The new and more spacious centralised reception of the domain is now located
aside from La Cabro d’Or.
Our clients can now choose the building they will be staying in according to their
wishes, habits or interests (Spa, etc...).
Genevieve & Jean-André Charial
3
A PAGE OF HISTORY
1945: Raymond Thuilier purchased a
Provencal
farmhouse
(Le
Mas
de
Baumaniere) in a wild land at the foot of
the fortified hilltop village of Les Baux de
Provence. Just as Dante, Raymond Thuilier
found the inspiration to make his dream
come true in “Le Val d’Enfer” (Hell’s Valley).
Unlikely as it was, he decided to create a
gastronomic inn in this remote corner of
Les Alpilles, so isolated and difficult to
reach that Baumanière had its own gas
pump for years, to help guests on their way.
Nevertheless,
Raymond
Thuilier
was
determined to make this a destination
unlike any other.
Raymond Thuilier's arrival in Les Baux-deProvence came at the time when France
was just waking up and beginning to enjoy
life again after the trauma of World War II.
People were going on outings, heading for
the coast, discovering the pleasures of the
automobile: all newfound freedoms that
benefited tourism.
1947: The first bedrooms are launched by
Georges Pompidou, Deputy Commissioner for Tourism at the time, and L’Oustau de
Baumaniere becomes a luxury property with a swimming pool and a riding center.
Later, in 1958, L’Oustau became a member of Relais & Chateaux.
1954 : Raymond Thuilier’s cuisine brought him true glory and he is awarded 3 Michelin
stars. L'Oustau became the favourite stopping place for people from all walks of life.
Famous writers, gifted painters, crowned heads, celebrities of every kind, gourmets
and simple tourists: all beat a path to L'Oustau de Baumanière.
1961 : Raymond Thuilier took the first step in its expansion by opening a second,
“simpler” restaurant just 900 meters from L'Oustau de Baumanière. La Cabro d'Or
has grown into a 25-room Relais & Châteaux hotel and a gastronomic restaurant.
4
1969: Jean-André Charial, the eldest of Raymond
Thuilier's three grandsons, trained in the hotel
industry and set off on a France-wide tour
through the kitchens of its great chefs: Chapel,
the Troisgros brothers, Haeberlin, Bocuse and
Girardet…
He comes back to Provence and for fifteen
years, Raymond Thuilier and Jean-André Charial
worked hand-in-hand. In spite of inevitable
differences in outlook, the two men managed to
turn their generation gap into an asset, helping
them make their mutual quest for perfection and
love of the land known throughout the world.
1993: Since the death of his grandfather, the
destiny of Baumanière rests in the hands of
Jean-André Charial and his wife Geneviève. They
constantly strived to improve the savoir-faire
and standards of excellence within their
properties.
2007: Just a stone’s throw from Avignon, Le Prieuré, recently acquired by Geneviève
and Jean-André Charial, reopened its doors in 2007, after 6 months of extensive
renovations. With its priest’s garden bordered by wisteria-draped trellises, this Relais
& Chateaux hotel, built in the 14th century, has a rare charm. A few months later, the
Spa Baumanière was also created.
2009 : Finally, in December 2009, when the Boix-Vives family opened Le Strato
Hotel in Courchevel 1850, Jean-André Charial was delighted to accept the offer of
taking over the restaurant Baumaniere 1850.
“Today we wish to make Baumanière’s vision and experience travel beyond its
native domain. To ensure that this development is in keeping with our
sensibilities and the emotions we wish to communicate, we have created a
brand, “Baumanière”, our personal hallmark and a pledge of continuity of the
spirit that has guided every gesture at Les Baux de Provence for over 70 years.”
Geneviève & Jean-André Charial
2015 : Jean-André and Geneviève Charial celebrated the seventieth anniversary of
Baumanière. La Cabro d’Or and L’Oustau de Baumanière merged into one hotel
complex : Baumanière Les Baux de Provence.
5
55 ROOMS AND SUITES
The 55 bedrooms of the domain are divided over 5 buildings.
L’Oustau
The main building of Baumanière opened its doors in 1946. Now, L’Oustau has 11
rooms including 4 “Prestige” rooms. Some were decorated by young designers like
Stéphane Plassier, who planted a tree in the middle of Suite 63, some were renovated
by Geneviève Charial in a contemporary style, while few others have kept the
authentic charm of the past.
La Guigou
Located 500 metres from the main building, La Guigou was renovated in 1998. This
small country house with 3 rooms and 2 suites has kept its Provencal spirit intact,
with a magnificent view of the village of Les Baux. La Guigou is highly sought after by
large families, who can take it over entirely and use it like a private house.
Le Manoir
Le Manoir is located close to the Spa Baumanière. It is the third location where
Baumaniere guests can be housed: 7 rooms, 6 suites and 1 “Prestige” room some of
which open onto a private garden or terrace. Breakfast can be served in the beautiful
gardens surrounding the building. Le Manoir has also its own large pool and an
arbour where lunch can be served on hot days.
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Mas Flora
Located between Le Manoir and La Cabro d’Or restaurant, Flora is a large Provencal
farmhouse which invites to relaxation. The 8 bedrooms and the 3 Suites are very
bright, most of them are located on the ground floor and have private terraces
opening on the garden.
Mas Carita
Located beside the biological garden, it has 11 bedrooms, and 3 suites, ideal for family
stays.
The bedrooms have views over the heated swimming pool and over the landscaped
gardens.
RECEPTION AREA
Louis XV room
The Louis XV is a spacious, air-conditioned meeting room with large bay windows
overlooking a private terrace and the gardens.
The room has been renovated in 2015, and it is now equipped with audio
visual facilities (video projector, sound system).
The Lounge Library
Board meetings can be organised in our private room The Lounge Library located in
l’Oustau building.
This beautiful 45 m² vaulted room is air-conditioned and has natural day-light. It has
a direct access to the terrace and to L'Oustau de Baumanière restaurant room.
The hotel can also be partially or completely privatised for weddings or large-scale
events.
7
GASTRONOMIC RESTAURATION
L’OUSTAU DE BAUMANIERE : A 2 MICHELIN-STAR RESTAURANT
After graduating from HEC (France's leading business school) and training in the
hotel industry through the kitchens of its great chefs: Chapel, the Troisgros brother,
Haeberlin, Bocuse and Girardet, Jean André Charial joins his grandfather in 1969
despite his young age (he is only 24).
A passionate and generous man, Jean-André Charial favours a classic style of cuisine,
rooted in the soil of Provence, showcasing local produce, where garnishes do not
hide the essential nature of any dish. He believes in having l’Oustau de Baumanière
evolve with the times, by modernizing its menu, while still respecting the culinary
heritage passed on to him by his grandfather.
One of the things he is most proud of : having created a menu with all the vegetables
grown on part of my organic vegetable garden.
His best piece of advice for amateur chefs: go to the market, choose the ingredients
that appeal to you and cook them simply."
« I have 4 restaurants and I needed someone beside me. I chose Glenn Viel because I
like his state of mind and his way to cook. I am
here and he is always beside me bringing his
youth and energy keeping in mind the spirit of
Baumanière. » Breton chef Glenn Viel is young
and trained in the best French kitchens of
Kilimanjaro where he was awarded 2 Michelin
stars. He is now proud to work at L’Oustau de
Baumaniere where he combines modernity and
tradition.
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BEGINNINGS
GREEN ASPARAGUS, CRUNCHY AND CREAMY,
smoked eel, egg yolk confit
TRUFFLE RAVIOLI
45 €
85 €
with leeks
« BIG » ONION,
Jerusalem artichoke, black truffle, pressed onion jus
CRABMEAT,
raw beef yoghurt with Menton lemon, ginger
DUCK FOIE GRAS,
45 €
65 €
58 €
delicate citrus fruit jelly
THE SEA
RED MULLET,
beetroot, fresh farmhouse cheese, escabeche style fish sauce
SCALLOPS
cooked in shell, salsify, scallop mantle cream sauce and black
truffle
ROCKFISH, GAMBERONI KING PRAWNS,
served bouillabaisse style
EUROPEAN BLUE LOBSTER,
baby leeks, warm sea urchin vinaigrette,
dumpling poached in creamy bouillon
58 €
75 €
75 €
98 €
THE EARTH
COSTIERES PIGEON FROM NIMES,
with a coating of green olives, celery and giblet salad
VEAL SWEETBREADS,
tender peas « à la française », with onions and lettuce,
light veal sauce
RACK OF SUCKLING PIG,
Moist and tender breast, baby potatoes on the spit
ROAST LEG OF MILKFED LAMB,
gratin Dauphinois
(for 2)
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65 €
68 €
75 €
155 €
EPILOGUE
Selection of cheeses with an assortment of fresh breads
22 €
DESSERT MENU
LA CREPE,
Soufflé with « Cuvée du centenaire » Grand Marnier,
“In memory of Monsieur Thuilier”
LE MILLEFEUILLE
In the Baumaniere’s tradition, light vanilla cream from Tahiti,
Pistachio Florentine and iced salted caramel
CHESTNUT CLEMENTINE MONT BLANC
Soft meringue with Timut Pepper
Chestnut and frosted Clementine variations
LA POIRE
Vanilla poached pear,
Genoa spiced bread, black Williamine ganache, pear and vanilla sorbet
CHOCOLATE AND GRIOTTINE CHERRY
With thin gold, thin cigarette biscuit, mascarpone mousse with Kirsch
Morello cherry sorbet
ICED MOMENT AT BAUMANIERE
ICED CREAMS
Tahitian vanilla
Slightly salted butter caramel
“Grand cru” dark chocolate
Caramel sauce
Chocolate Streusel
Meringue soufflé
Caramelized almonds
SORBETS
Mango
Raspberries
Yuzu lime
Sides and toppings from your choice
Crunchy chocolate pearls
Almonds and hazelnuts pralines
Thin nougatine wafer
Caramelized hazelnuts
Desserts: €25
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MENU
EVOLUTION ~ TRADITION
Leek and Foie Gras ravioli
“Tuber Aestivum” truffles foam
***
Seared Mediterranean Red Mullet,
Warm vinaigrette of tomato, basil, bitter herbs and thyme flowers
***
Bresse chicken with tarragon
***
Selection of cheeses with an assortment of fresh breads
***
Millefeuille
Caramel, pistachio, Morello cherry
A STROLL THROUGHT LES BAUX
Duck Foie Gras,
delicate citrus fruit jelly
***
Royal Norway Lobster,
Creamy peas
***
Red Mullet,
Crispy with green basil, black olives tapenade and Shiso salad
***
Costiere pigeon from Nîmes,
Roasted Peking pigeon, beetroots frosted with lavender
***
Selection of cheeses with an assortment of fresh breads
***
Out of greediness …
Iced chocolate drink, strudel and blackcurrent confit
***
Gariguette strawberries
On an apple/lemon/olive oil tartlet
***
Assorted sweet confections
LA CABRO D’OR BAUMANIERE
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Roasted scallops, pan fried crispy sea bass fillet, roasted rack of lamb...All these meals
are cooked with olive oil AOC Vallée des Baux-de-Provence by Michel Hulin, chef at
La Cabro d’Or since 2001.
Son of a fisherman, from Port-la-Nouvelle, Michel Hulin fell in love with the wild nature
of the Alpilles and with the olive oil AOC Vallée des Baux-de-Provence.
His Gourmandise Menu enhances and perfectly balances the local produce.
Michel Hulin also proposes a Daily Menu which changes with seasonal products.
In 2015 a new dedicated space was created in a spirit of openness and conviviality:
“La Table d’hôtes”, where the cuisine aims to showcase local produce. Choose la
table d’hôte for a moment with family or friends, in a relaxed atmosphere signed
Baumaniere.
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LA CABRO D’OR BAUMANIERE – A LA CARTE MENU
STARTERS
Parmesan cheese tart, organic poached farm egg with shaved spring vegetables,
truffle and Jabugo vinaigrette
35.00€
Foie Gras terrine flavored with iodine, pineapple and pourtague light jelly
White Balsamic vinegar sorbet
38.00€
Langoustine raviolis with courgettes and leeks steamed with tarragon,
Foamed juice of Girolle mushrooms and olive oil from La Vallée des Baux,
39.00€
Half cooked Tuna fish “à la Plancha”, marinated with olive oil,
Artichoke foam on a Foie Gras terrine, shaved Jabugo and winter truffles with
balsamic caramel
37.00€
MAINS COURSES
FISH
Roasted John Dory fillet with butter foam , stir fried artichokes with Bellota ham and
black truffle, light Sabayon and drippings
62.00€
Slowly roasted scallops, polenta and candied tomato with coral butter as my dad
used to like, artichokes and plum tomatoes
56.00€
Pan fried crispy Sea bass fillet, artichoke Barigoule with sweet onion and citrus juice,
wild edibles spiced with olive oil
58.00€
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MEAT
Veal sweetbread Caramelized with lemon confit,
Slow-cooked green peas and Fava beans, baby carrots and ginger mousseline,
Drippings and Yuzu lime foam
55.00€
Roasted Rack of lamb,
Crispy sweet spices,
Crunchy green asparagus and roasted vegetables, citrus confit sour juice
56.00€
Slowly cooked Suckling pig slowly pot roasted, creamy polenta with parmesan
cheese
Roasted leeks with Bigorre black pig bacon, truffles Carpaccio
60.00€
CHEESE
A large selection of unpasteurised farm cheeses
Condiments and fruity olive oil
17.00€
DESSERTS
Elaborated in collaboration with our pastry chef, Frederic Néchaouni
Soft biscuit praline with a meringue shell
Caramel and infused Arabica coffee Ganache
21.00€
Cheesecake biscuit,
Fromage frais mousse with an exotic jelly
Glazed Granny Smith apple with Salpicon
21.00€
On a thin champagne and citrus jelly, Coconut and green lemon parfait, pineapple
chutney ,
Freshened with mango and saffron sorbet
21.00€
On a candied rhubarb with Bourbon vanilla, marinated raspberry with currant jelly
Chocolate “jivara” mousse with red fruit sorbet on a the top
21.00€
Caramelized Aubergine Millefeuille, candied fennel mousseline,
Spices flavour ice cream and vanilla olive oil
21.00€
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GOURMANDISE MENU
The Michel Hulin’s cooking, with the complicity of the local farmers, following the season, the mood and
the spirit of the day
Smoked salmon with fresh cheese on a citrus fruit jelly,
avocado light mousse flavoured with ginger
Or
Poached egg with butternut cream and black truffles,
spanish ham and girolle mushrooms
~
Roasted hake,
Mashed potatoes with olive oil, grapefruit and coriander, shellfish juice
Or
Cooked large prawns “a la plancha”,
cooked cereals like a risotto with parmesan cheese, basil light mousse
~
Braised chick pig,
fruits and vegetables with honey from Provence, almond and spices juice
Or
Roasted leg of lamb,
chickpea flour polenta with brocciu, artichokes and candied lemon
~
Selection of 3 cheeses, condiments and olive oil
~
Choice of dessert “à la carte”
(to order at the beginning)
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MICHEL HULIN INVITES YOU TO
LA TABLE D’HOTES
Crunchy salad with wild edibles from our garden
And raw vegetables marinated in fruity olive oil
Or
Sherry and basil pistou Gazpacho,
made with Provencal tomatoes,
Fromage frais with wild herbs
--Confit lamb shoulder slowly roasted,
Roasted tomatoes and Provencal Panisses with basil
Or
Braised rabbit with white wine and lemon comfit,
Roasted baby potatoes with rosemary
Or
Creamy Risotto Carnaroli with parmesan
And lemon comfit,
Wild gambas “a la plancha”
--Sweet of the day elaborated by our pastry chef
€€32 per person
Drinks excluded, still water included
Glass of wine, rosé or red wine €6
This menu changes every 2 weeks
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COOKING CLASSES
Twice a year, in spring and autumn, Jean-André Charial & Michel Hulin are offering
cooking classes. For small groups up to 12 people, opened to everyone, the chefs are
sharing their passion and experience.
After the class, a lunch is organised in the restaurant and trainee cooks are enjoying
the dishes prepared in the morning.
At l’Oustau de Baumanière, with Jean-André Charial, cooking classes are on Saturday
morning from 09.00 am to 12.00 am followed by the lunch.
There are 2 sessions of 3 classes in spring and autumn.
Price: 170€ per person (lunch included).
At la Cabro d’Or, with Michel Hulin, cooking classes are on Sunday morning from
09.00 am to 12.00 am followed by the lunch.
There are 2 sessions of 3 classes in spring and autumn.
Price: 145€ per person (lunch included).
OENOLOGIE CLASSES
The head chef Sommellier of l’Oustau de Baumanière, Gilles
Ozzello employee for more 30 years is taking good care of the
60 000 bottles of Baumanière cellar which collection began at
the opening of l’Oustau de Baumanière in 1945.
There are 2 sessions of 3 classes each year, and classes are also
available on request for a minimum of 2 people on Saturday
morning from 09.00 am to 12.00 am followed by a lunch.
Price: 190€ per person (lunch included). From 2 people.
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WINE BAR & BAR LOUNGE
L’Oustau de Baumanière restaurant has now a bar area where it
is possible to have a drink anytime during the day. You can also
enjoy the terrace and its beautiful views on the Massif des
Alpilles. The bartender will be delighted to offer you one of his
last cocktail creations.
EVENTS AT L’OUSTAU D E BAUMANIERE
At spring and at fall, L’Oustau de Baumanière becomes the destination for wine and
champagne amateurs. The restaurant welcomes guests and renowned wine makers
in order to share their passion for wine. Guests sit around tables of 10, which allow
wine makers to go from table to table to comment on their wines and to guests to
get to know each other in a friendly atmosphere. These are themed evenings: the
greats from Bourgogne, Grands Crus from Bordeaux.... they are all prestigious
vineyard to sharpen up your palate. For this occasion, our 2 Michelin star chef
prepares a special food and wine pairing menu according to the wine markers
selection.
Twice a year, a brunch is organised. The first one is to celebrate the restaurant
opening in March and the second one is to celebrate the holiday season in December.
A buffet-style menu is served, and a live band plays music. The kitchen is open to
guests: they can come in and discover our chef’ secrets. We promise a delightful
moment to share with family and friends.
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BAUMANIÈRE LE SPA
Five hundred square metres, opening straight into the gardens.
Five treatment rooms, hammam, sensory pool, fitness-room, two cosy alcoves where
you can have a nap, and a lounge area.
Every feel-good factor is there in Baumanière le Spa...
Purity is the leitmotif here, echoing Val d’Enfer’s somewhat rugged version of
Provence. Genevieve Charial created a delicate spa where we can relax while
admiring nature.
The corridor leading to the six treatment rooms is discreetly lit by floating lamps and
dressed in light wooden walls. Some of the rooms are intended for body and facial
treatments. Most of the rooms overlook the garden, where you can also enjoy an
outdoor massage, hidden from view in the shade of the arbours, should you so desire.
The fitness-room contains all the essentials for cardio training including the latest
version of the Kinesis Personal, designed by the architect Antonio Citterio. A little
further on, opposite the white lounge, we enter the world of Mediterranean rituals
and the Hammam.
Baumaniere le Spa collaborates with Provence local products such as “Une olive en
Provence” and “Végétalement Provence” and is associated with Sisley in order to
creat a unique space dedicated to facial and body treatments which combines
refinement and the utmost efficiency of an exclusive range of anti-aging skin care
treatments made of natural plant extracts.
Since 2015 Baumaniere Le Spa was awarded Spa-A label which guarantees a quality
of service while respecting the treatments offered.
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BAUMANIERE LES BAUX DE PROVENCECOMMITMEN TS
Respect for the environment and for products is at the heart of Baumaniere les Baux
de Provence concerns.
Therefore since March 2015 Baumaniere les Baux de Provence has its own beehives.
It is 8 of them located in one of the fields surrounding the estate further down
L’Oustau de Baumaniere building, in the heart of Les Alpilles Regional Park. The hotel
is working in association with an apiarist specialized in biodynamic agriculture (form
of organic farming), who helped collect wild bee swarms (not farmed bees). The 20
hectares estate is 100% organically treated, there are no chemicals used and it has
been awarded “ecocert”. Therefore the nicest flowers are offered to our bees to
gather nectar so they pollinate the garden and produce a delicious honey. When
time comes for the first harvesting of honey (May 2016), it will be offered to guests
for tasting on the breakfast buffet.
In 2015, in accordance with the Relais & Chateaux “Manifeste” (its vision), Baumaniere
Les Baux de Provence was also awarded with the SRA label (Sustainable
Restauration Association) which is based on 3 criteria: respect for the environment,
respect for products and respect for employees.
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It is essential to engage employees in taking action on environmental sustainability.
Management Meetings are being held on a monthly basis/regularly in order to
involve managers as well as their teams in all decision making. As of today, among
other changes the hotel has changed all chemical cleaning products for organic
household products, it installed water-saving devices on every tap of the property
and has acquired a charging station for Tesla or other electric cars. Kitchen Chefs
also understand the importance of the use of local products.
Since 1970, the hotel grows its own organic vegetable garden with products that
makes the reputation of the gastronomic two star restaurant L’Oustau de
Baumaniere such as the famous organic peas or green beans. Jean Andre Charial
and his team place importance on preserving the venue that was passed down from
his grandfather Raymond Thuilier, to give a chance to future generations to fully
enjoy the unique spot of Baumaniere les Baux de Provence.
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L’AFFECTIF
In the heart of the Alpilles, in the vineyard “Le Domaine de Lauziere””, Jean Andre
Charial makes 3500 bottles of red wine and 2500 bottles of rosé wine in keeping
with its beliefs and its commitments on environmental sustainability and winemaking.
The estate is based on biodynamic viticulture, with a limited yield of 30 hl/ha,
barreled refinement of 1 and 2 years.
Biodynamic culture treats soil fertility and plant growth, in their natural environment
as ecologically interrelated tasks. Biodynamic viticulture restores health, life and
natural rhythms to the soil where grows the vine. From / Resulting from a blend of
Grenache, Syrah and Mourvèdre pour l’Affectif red wine, and from Grenache,
Counoise and Cinsault for l’Affectif rosé those wines are “gutsy, with a strong local
accent”, marked by their mineral environment, the Cretacean limestone of the Alpilles
mountains.
THE BOUTIQUE BAUMANIERE
Located near l’Oustau de Baumaniere, the Boutique Baumaniere open its doors
every week day. A large selection of products is offered from the jams served at
breakfast to the olive oil used for the restaurant dishes, items for table wear and
decorative objects selected by Geneviève Charial with great care. This way, guests
can bring “a piece” of Baumaniere Les Baux de Provence at home.
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LES BAUX DE PROVENCE
Perched on its limestone outcrop, Les Baux de Provence offers an exceptional
panorama over the vineyards and olive trees of the southern plains. Dominated by
the ruins of its fortress, the site imposes its tumultuous past and everything has been
done to keep its history alive, thanks to the preservation of its outstanding medieval
and Renaissance architecture. Wonderful remains are to be discovered on foot,
wandering the steep, narrow streets, which only the Mistral wind still invades today.
In the heart of the Alpilles mountain range, the Baux Valley enjoys the benefits of a
unique "terroir", a special combination of soil and climate that gives its wines, born in
the rocks, caressed by the sun, a well-defined local character and its olive oils an
intense, fruity flavor. The special luminosity of the site has also inspired painters such
as Mario Prassinos and Yves Brayer. The engraver Louis Jou left a collection of rare
books to the village and Jean Cocteau shot his film Le Testament d'Orphée here.
Les Baux-de-Provence is one of the most beautiful villages in France and also still
counts as a marquisate, a territorial possession, of Prince Jacques Honoré Rainier
Grimaldi of Monaco.
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OTHER ACTIVITIES AVAILABLE AROUND THE HOTEL
Sites to visit: Les Baux medieval Fortress les Carrières de Lumières (Quarries of Light)
Golf: two golf courses lie within just a few kilometres -- the Manville Golf Club (18
holes) and the Servannes Golf Club (18 holes).
Biking: Bicycles can be rented at Reception.
Hiking: Marked hiking trails cross the Alpilles.
OLIVE MILLS,
Producing AOC Olive Oil from the Baux Valley:
In Les Baux-de-Provence: Moulin Castelas
In Maussane-les-Alpilles: Moulin du Mas des Barres, Co-operative Olive Mill JeanMarie Cornille
In Fontvieille: Moulin de Bedarrides, Moulin Saint-Jean
In Mouriès: Co-operative Olive Mill of Mas Neuf, Moulin du Mas du Vaudoret, Moulin
Saint-Michel
VINEYARDS
Belonging to the AOC of Les Baux-de-Provence :
In Mouriès: Domaine de Lauzières (producer of L'Affectif, the wine of Mr Charial, sold
at L'Oustau de Baumanière), Mas de Gourgonnier
In Les Baux-de-Provence : Mas Sainte-Berthe, Mas de la Dame
In Fontvieille : Château d'Estoublon, Olivier d'Auge
In Saint-Rémy de Provence : Domaine Hauvette, Domaine de Terres Blanches,
Château Romanin
In Saint-Etienne du Grès : Château Dalmeran
In Eygalières : Domaine de la Vallongue
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THE DOMAIN
Boutique
Baumaniere
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PRACTICAL INFORMATIONS
Hôtel Restaurant & Spa
13520 Les Baux-de-Provence
Tél. : +33 (0) 4 90 54 33 07
Fax : +33 (0) 4 90 54 45 29
[email protected],
www.oustaudebaumaniere.com
Access by plane
Marseille Provence International Airport: 60 km,
Nîmes Garons : 40 km
Avignon : 35 km
Access by train
Avignon TGV : 35 km,
Aix en Provence TGV : 60 km, Arles : 18 km
GPS Coordinates :
N 43° 44’ 8’’ E 004° 47’ 7’’
Access
From the north, Autoroute A7, exit
Avignon sud (south) towards Noves, then
Saint-Rémy-de-Provence, Les Baux-deProvence. The hotel is located at the foot
of the village of Les Baux-de-Provence.
HOTEL RATES 2016
(Half-board in la Cabro d’Or, for two persons excluding drinks)
Classic Room: from 200€ to 450€
Half-board from 328€ to 578€ per day
Deluxe Room: from 240€ to 540€
Half-board from 368€ to 668€ per day
Deluxe room with terrace: from 280€ to 630€
Half-board from 408€ to 758€ per day,
Junior Suites: from 300€ to 675€
Half-board from 428€ to 803€ per day
Suites: from 380€ to 855€
Half-board from 508€ to 983€ per day
Prestiges: from 440€ to 990€
Half-board from 568€ to 1118€ per day
Continental breakfast: 28€ per persons
Extra bed: 30€ per night (Baby cot is free of charge)
Pet: 20€ per day
Visitor’s tax (from April 1st to September 30th) 2,50€ per person, per day
Prices include taxes and service
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