t at all started in 1945, when Raymond Thuilier purchased an abandoned and relatively, isolated provençal mas tucked into the protected hillside called the Baumanière. At the time, this area of Provence was considered “Le Val d’Enfer” or the valley of hell, due to the rugged shape of the surrounding limestone rocks and difficult to access location. Raymond was taken with the majestic property setting at the foot of the fortified hilltop village of Les Baux de Provence years prior, and set out with the mission to carve out a gastronomic inn and haven of peace in this dramatic setting. L’Oustau de Baumanière became the first Relais & Chateaux property achieving a coveted 5-star status with its luxury hotel and 3-star Michelin cuisine. Raymond’s grandson, Jean-André Charial, a young 24-year old rising Michelin starred chef in his own right, decided to join in the family business. The two worked together hand-in-hand to perfect their legendary gastronomic cuisine for over 15 years. Jean-André and his wife Geneviève, continue the family tradition of running the property with the help of two highly talented chefs who carry on the legendary gastronomic experience including Glen Viel, the current 3-star Michelin chef of Oustau Baumaniere. The property boasts a fine wine collection started in 1945 featuring over 60,000 bottles along with the reputable bistrot, La Cabro d’Or.
“The Oustau Baumanière obtained its first star from the Michelin Guide in 1949, second in 1952, then its third star in 1954. The current 3-star Michelin Chef Glenn Viel continues the tradition of gastronomic excellence at this 5-star property.”
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