A unique region
The unlovely acronym PACA stands for one of the most beautiful regions in France, encompassing mountains, sea and herb-scented scrubland : Provence-Alpes-Côte d’Azur.
It is in the heart of the Alpilles, in Provence that we find for more than 70 years Baumanière Les Baux de Provence, true hotel and gastronomic institution of the region. This 5-star hotel and starred restaurants are the expression of the beautiful manners and art of entertaining cultivated by their owners.
In the Baux de Provence, the restaurant La Cabro d’Or welcomes its visitors in the bucolic setting of its terrace in the shade of mulberry-plane trees or in the warm atmosphere of its room.
Step into the kitchen
In the dining room or on the terrace, it is a cuisine that is both frank and refined that is enjoyed by visitors to La Cabro d’Or’s gourmet restaurant. Chef Michel Hulin’s menu showcases local seasonal produce.
The most curious gastronomy lovers even have the opportunity to discover the secrets of creating La Cabro d’Or dishes by attending thematic cooking classes organized on Sunday in spring and autumn. Classes begin with a welcome coffee and end with a meal during which the dishes prepared during the session are tasted.
Sample dishes from la Cabro d’Or
Discover some of the most refined meals of the gastronomic restaurant La Cabro d’Or in Provence.
Gourmandise Menu € 87
Pissaladiere of ceps mushrooms,
stewed of mild onions, crispy Iberian ham,
quail egg with meat sauce
Or
Comfit and lukewarm mackerels,
cauliflower creamy and condiment,
green apple vinaigrette
~
Roasted hake with butter,
cereals risotto and roast ceps,
reduced juice
Or
Roasted sea-bream of Mediterranean Sea,
bourride’s vegetables,
shellfish juice with herbs from our garden
~
Roasted poultry breast,
pumpkin with “Timut” pepper,
cooked endives with citrus
Or
Roasted quasi of veal*,
braised young leeks vinaigrette,
biologic polenta from Fontvieille with autumn truffles
~
Selection of cheeses, condiments and olive oil
(Buffet of cheese option –€ 10)
~
Choice of dessert “à la carte”
