L’OUSTAU DE AUMANIERE RESTAURANT
Mr. Raymond Thuilier opened L’Oustau de Baumanière in 1945, the same day his grandson, Jean-André Charial, was born. The property, nestled between the mountains in Les Baux de Provence, consisted of a hotel, gourmet restaurant, pool and stunning gardens. Today with Chef Jean-André at the helm, the Baumanière boasts an exquisite spa, impressive chateau, a high-end shop, wine cave and two restaurants, L’Oustau and Cabro d’Or.
My friend Connie and I dined on lunch at L’Oustau. We sat by the pool on a bright sunny day. Our dining extravaganza commenced with a glass of Champagne Baumanière Grand Cru Cuvée Jean-André Charial. Chef André paired it with smoked salmon sprinkled with dried apple and homemade oyster crackers filled with cream of mustard. Next, we savored a delicate puree of codfish with a single bite of smoked eel. The flavor evoked memories of my father’s heavenly clam chowder, but the texture was far more refined.
The subsequent course was a delicate slice of raw tuna laid atop eggplant mousseline with droplets of olive oil, specks of fresh dill, and a scattering of fried capers. Chef André produces his own Champagne, red and white wines, and two distinct olive oils. Each course during our lunch arrived with a different bread and wine.
Chef André marries his signature dish of milk-fed leg of lamb with a rich and creamy dauphinois gratin, thinly sliced potatoes layered in a crock with cream and baked until tender. Our appetites began to wane; and although we could not finish the scrumptious lamb, not one speck of the potatoes remained in the crock.
Another spectacular and surprising dish was the chef’s creative use of the humble carrot. Orange carrots were roasted, pureed, and deep fried into chips. The whole carrots sat atop the puree adorned with the chips. Then Chef André decoratively drizzled a thickened balsamic vinegar over the carrots. He, thus, raised this common carrot to new gastronomic heights.
We concluded our meal with a confit of apricots, crushed pistachios and jasmine flowers. Our experience at the Baumanière is something out of a fairytale. I hope to return one day and stay a few days in this paradise.