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Happiness, the natural way
Happiness, the natural way
The elegant charm of the country
The elegant charm of the country
An illustration of simple beauty
An illustration of simple beauty
Between provençal tradition and modernity
Between provençal tradition and modernity
A fresh and lively decor
A fresh and lively decor
A honest and refined cuisine
A honest and refined cuisine
Born to please
Born to please
The refinement of a hospitable table
The refinement of a hospitable table
Kitchen garden
Kitchen garden
the Spa, another kind of journey
the Spa, another kind of journey

Gastronomic Restaurant in Provence

Between the Alps and the Mediterranean

With its limestone landscapes and olive groves, scents of wild herbs and lavender, the unique character of Provence sets it apart from other regions in France. It is blessed with exceptional amounts of sunshine, which ripens its abundant fields and fruit orchards. It also possesses a rich cultural, historic and artistic heritage that draws hundreds of thousands of visitors every year.  Both French and foreign, they are attracted by the sun, the cicadas, and the musical accent of its inhabitants.

A Talented Chef and Oustanding Produce

For a total immersion in the regional way of life, without having to sacrifice the highest standards of service, unpack your bags at La Cabro d’Or in Les Baux de Provence, one of the most beautiful villages in France. This old Provencal farmhouse, transformed into a luxury hotel in 1961, stands in the heart of a park of more than 5 acres, the perfect setting for its gastronomic restaurant. Its Chef, Michel Hulin, welcomes guests to his table and creates dishes in the kitchen of La Cabro d’Or that evoke the essence of Provence: Mediterranean fish, vegetables and mushrooms, and, present everywhere, local olive oil, which runs like a unifying theme through the culinary creations of this Maison de Baumanière.

A Unique Gastronomic Experience

Sea scallops caramelized « à la plancha »,

served on grilled pork-and-cheese with golden-brown porcini mushrooms,

warm vinaigrette with Jabugo ham

 

Fillet of sea bass gently steam-poached,

potatoes glazed in Granny Smith juice with celery,

crisp wafer with « Baeri Imperial » caviar

 

Spit-roasted rack of lamb,

pressed eggplant confit with aged Parmesan,

presented like a mille-feuille with golden-brown porcini mushrooms,

mushroom sabayon with savoury reduced cooking juices

 

Like a Snickers bar,

light Calamansi lime and candied lemon cream,

ground almond and hazelnut praline interior

 

And not to be forgotten, our cheese trolley selection, with condiments and fruity virgin olive oil…