The Head Chef
Michel Hulin
Chef at la Cabro d’Or since 2001, Michel Hulin selects his produce with care.
His obsession is to respect their natural flavours, and to let them enhance each other when served together.
By selecting products from local farms, neighbouring fields and nearby olive mills, and by working in partnership with committed producers, he is careful to respect all the flavours of Provence in his search for the right balance.
The son of a fisherman, he admits to a preference for fish, which he combines with the flavours of the land. He cooks with passion, combining softness, crunchiness, sweetness and acidity.
From his experiences with Gérard Boyer at Château Les Crayères and Michel Guérard at Prés d’Eugénie, Michel Hulin has acquired a tried and tested technique and a taste for research. His cuisine is generous and authentic, inspired by the Alpilles region, and is both honest and refined.
Michel Hulin was recently awarded the “Tradition d’Aujourd’hui” trophy by Gault & Millau.
Michel’s podcast
News and offers
Spring Break in Provence
Until April 17 2025
1 night with breakfast - dinner/ From €519/2 persons*
The Baumanière Chocolate Factory Easter Collection
Discover the 2025 Collection of top-of-the-range Easter chocolates!
Reopening of L’Oustau de Baumaniere***
From 7 March 2025
celebrate renewal at Glenn Viel's table
Reopening at Oustau de Baumaniere
Starting March 7
Celebrate renewal for the duration of an experience at chef Glenn Viel's table.
From €1159/2 people.
1 night-Dinner at the Oustau ***- Tickets to the Carrières des Lumières
Baking course
🥐 The 2025 program !
Discover the techniques and creations of our baker.
150€ per person
Oenology course
🍷 The 2025 program!
Wine workshops with the Head Sommelier of the Oustau de Baumanière***.
450€ per person
More information
The Christmas log by Brandon Dehan
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