CHARIAL : a magnificent and definitly Provençal cooking
 L’Oustau de Baumanières hasbelonged to the Charial family for already three generations. And really, this marvellous hotel might be considered as a cultural French heritage : lost among the Alpilles, where time seems to stop, it inspires peace and exquisite delight.
The present owner, Jean-André Charial, perfectly reflects his restaurant. As a refined and original chef, he thinks that cooking must keep its roots and, in the same time, has to follow the natural evolution of new techniques.
All throughout the world, the famous dishes of the restaurant make gourmets rush: small truffle raviolis with leeks, fillets of red mullets with basil, or cannons of lamb en croute are one of the most famous specialities. Moreover, Jean-André Charial decided to give a modern image to his restaurant in choosing a few time ago the young chef Sylvestre Wahid among his team. Wahid is considered as an exceptional expert from the Ducasse universe: he worked at the gastronomic restaurant of New York, three stars at the Michelin, for several years.
In this way this delicious menu benefits, on one side of the modern approach leaded by Sylvestre, and, on the other side, it embodies the respect of a tradition of produces and Provençal history that only Jean-André can tell. The cooking of the Oustau de Baumanières reflects the South of France, the vegetables of a nearby garden and the sweetness of the respected produces.
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