Restaurant L'Oustau de Baumanière*** — Restaurant in Arles

29th in my Michelin 3 Stars marathon in France (follow me for all the reviews and updates)

The missed rendez-vous

This review will be a bit different from the others. I made a mistake and I didn’t get to really appreciate and understand the chef. Don’t do the same. When I arrived, I saw the previous chef, the owner Chef Charial, greeting customers (which is always a great gesture). So when I discovered that you could have a « gigot d’agneau » as an hommage of the long history of this place, and its family, I couldn’t resist. Especially since I had just done 10 3 stars in 9 days, so I was looking forward for some good old fashioned piece of meat. The meat was superb. The side dish also. But the issue was that it messed up with me and I didn’t understand the actual chef, Glenn Viel. The red mullet was very interesting indeed, but I guess mixing two chefs and different style is just like reading a book and suddenly one chapter is from another book and author. It confused me. One way of looking at gastronomy is a bit like an author. One star, he has a character. Two stars, the character has something to say. 3 stars, he s telling a story. So for me, my choice, broke the story, I could see the character but I switched author before he could tell me a story.

It’s really frustrating because I’ve heard so much good things about him from other Michelin chef. So bottom line, although it’s really superb, don’t take the lamb if you want to navigate in his universe.

So I’ll focus on practical stuff. The “new” chef came at the tables and spoke with everyone. It’s really nice, especially with the size of the restaurant (one of 3 stars that has the highest number of tables). We had a good conversation, which means he is really trying to exchange with everyone (and just a quick hello). Most likely you will also speak with him. I’ve also noticed most got invited to visit the kitchen ( sadly not me, for unknown reasons, but I think I was the only one, and it was more by mistake, so you should be able to see the kitchen). The sound level is quite high due to the walls but it’s also the charm of the place. To be fair, the space between tables does provide enough intimacy. I’ve seen that on good days you eat outside, I think it’s optimal (or at least have the coffee outside).

The crowd was family, friends and couples. Although on a Monday, I didn’t see business but it could fit. Especially since the size fits for bigger tables. I guess the location fits more for holidays goers than business men.

It clearly deserves its 3 stars. I just need to go back and “go full Glenn Viel” to do a...

During our dining experience at the legendary Baumanière, we embarked on a gastronomic adventure like no other, combining the exquisite "La Ballade" menu with the exceptional "Tour de France" wine pairing. This ten-course meal curated by Chef Glenn Viel took us on a captivating journey for the senses, immersing us in a true French experience in the most beautiful setting. Priced at 340€ per person, the "La Ballade" menu exceeded all expectations, showcasing the Chef's culinary prowess and honoring the rich heritage of Baumanière.

From the moment we embarked on this culinary adventure, we were mesmerized by the artistry and attention to detail in each dish. The flavors were harmoniously balanced, and the presentation was a work of art. It was evident that Chef Glenn Viel's passion for his craft shone through in every bite. The menu took us on a culinary journey through the region, highlighting the finest local produce and ingredients. Each course was thoughtfully crafted to bring out the natural flavors and textures, resulting in a symphony of taste sensations that delighted our palates. The service throughout the evening was impeccable, with the staff displaying a deep knowledge and understanding of the menu. They guided us through each course, explaining the inspiration behind the dishes and offering expert wine pairings from the "Tour de France" selection that complemented the flavors perfectly.

The ambiance of the restaurant added to the overall experience. The elegant and refined setting provided a comfortable and intimate atmosphere, allowing us to fully immerse ourselves in the culinary delights unfolding before us. In conclusion, our dining experience at this Michelin 3-star gastronomic restaurant was nothing short of extraordinary. The combination of Chef Glenn Viel's creativity, the commitment to authenticity and tradition, and the impeccable service made it a truly memorable occasion. If you are seeking a culinary adventure that celebrates the best of Provence, I highly recommend indulging in the "La Ballade" menu, accompanied by the exceptional "Tour de France" wine pairing. It's a complete sensory journey that elevates the flavors and showcases the artistry and craftsmanship...

I don’t eat French or 3 stars very often so maybe this is subjective, but overall the experience we had was just OKAY.

We had the traditional signature menu (I can’t remember the name) for lunch. The wine pairing was good. For the food, some dishes were good, I’d say roughly 1/3 of the dishes were either well cooked or slightly interesting, I.e. the cauliflower, the abalone, and the pigeon. But nothing really stood out. Nothing made me feel like, “oh I wanna eat more” or “this is very cool”. By the end of the meal there were two desserts and we didn’t know, so were trying to rush out of the restaurant after tasting the first one, and the waiter had to stop and remind us there was one more.

What bothered me the most were the flies buzzing around our table the whole time. There were 3-4 flies, stopping on our food, on the plates and utensils, on guests near us, and even on the waiters’ hands when they were serving. I reminded a waiter once asking if she could do something about the flies. Maybe she didn’t understand us too well cause we only spoke English. Maybe those flies were benign. But it was really bothering during the meal, as we were not used to seeing flies at an indoor restaurant.

The staff and chef were nice. Later during the meal, the chef came out and greeted each table.

I’ve had other experiences before where I didn’t eat certain ingredients because I thought it was too exotic, but the chefs cooking changed my mind. So I do believe that good food should be somewhat universal. Unfortunately this just wasn’t that kind of experience and didn’t make me feel like Wow. You can still give it a try if you are...