Book “The Spirit of Baumanière”

Jean-André Charial is the conductor of the Baumanière estate, which includes L'Oustau, La Cabro d'Or and Le Prieuré in Villeneuve-Lès-Avignon. Without any break in style, the historical recipes rub shoulders with the creations of chef Glenn Viel, pastry chef Brandon Dehan, Marc Fontanne at Le Prieuré and Michel Hulin at La Cabro d'Or. A polyphonic cuisine in which plants play a key role: the chef's first vegetable garden was at Baumanière. As much a winemaker as a chef, Jean-André Charial has always had a passion for wine. This commitment, first at Château Romanin and then at the Domaine de Lauzières where he produces two biodynamic wines, is recounted with emotion in this book. To the original repertoire, which is always popular - leg of lamb from the Alpilles, raw scallops with foie gras, Baumanière millefeuille - are added new dishes: compressed lettuce, tiny green beans, a variation on a chocolate specially created by Baumanière... It is this cuisine of transmission, created in the magnificent setting of Baux-de-Provence, that we invite you to discover.

Editions Flammarion / September 2019