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breathtaking experience indeed . Take a fantastic journey into these white limestone quarries . This is a legendary place where Jean Cocteau filmed his “ Orpheus Testament ” in 1959 . These days its 14-metre-high stone walls are animated by multimedia projections . Each year it pays tribute to one or several artists . Bosch and Brueghel , Chagall , Cézanne , Van Gogh , Monet ...

A genuine cathedral of images , immerses us in a surreal world . This year this fabulous journey will bring us to explore “ Venice , the Serenissima ”. The artistic creation by Gianfranco Iannuzzi will take us through the palaces , museums and festivals of this magical city .

Another homage is that to Yves Klein , drowning us in his blue magic , recounting the path of this unclassifiable artist , so emblematic to the School of Nice .

A visit not to be missed during your stay in Les Bauxde-Provence .

Warm hospitality inside La Cabro d ’ Or

“ LA CABRO D ’ OR ”, A REFINED RESTAURANT IN THE SHADE OF FLOWERING TREES

Its refined Provencal cuisine prides itself on young vegetables from its own garden . Baumanière ’ s second restaurant , “ La Cabro d ’ Or ”, reflects its purest spirit of luxury and authenticity . The savoury freshness of “ mackerel confit with crunchy fennel and sudachi sour apple ” is unforgettable . Same goes for the melting taste of “ A la plancha bluefin tuna , sour rhubarb with chutney , flame-roasted strawberries ”. Two little wonders indeed .

Michel Hulin , Chef of La Cabro d ’ Or

Meat lovers will enjoy the slowly-cooked confit , caramelized veal breast or a rack of lamb with its garden thyme . As for the artisanal Vongole-style linguine , it ’ s the favourite of the restaurant ’ s regular , the actor Djamel Debbouze ... A lunch in the shade of the mulberry trees , accompanied by the cicadas and lapping fountains in the background ... Enjoy this privileged moment , far from the tumult and out of time . Bucolic and romantic in the utmost sense , this restaurant delights aesthetes and gourmets alike . Its chef Michel Hulin , totally smitten by the Alpilles wild nature , favours local producers , paying homage to the terroir . Playing with a wide range of condiments , citrus juices , confits , aromatic herbs , he composes dishes in perfect harmony with this enchanting setting .

Whether before or after the meal , stroll through the calm of its park , enjoy the freshness of its three swimming pools or treat youself and your well-being to a pit-stop at the spa , with its sensory and relaxing aquatic course .

Perfectly cooked Langoustine ( mi-cuite ) Chef ’ s special “ tartare taureau ” ( bull )

110 / Hello Monaco Summer — Autumn 2022 www . hellomonaco . com

Hello Monaco #15 Summer–Autumn 2022 | Page 112

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