MEETING
with
L’Oustau de Baumanière 
, Les Baux-de-Provence
Originally from Brittany, Glenn Viel has been in charge of the kitchen at the prestigious Oustau de Baumanière since 2015, proudly boasting 3 stars in the MICHELIN guide. The chef’s cuisine honors the Bouches-du-Rhône region while adding a touch of innovation for a surprising result! Glenn Viel invented a unique seasoning system by concentrating the ingredients called “seasoning pebbles”, it is this originality that makes the chef famous. The chef has called upon local artisans for his tables: dishes created by Cécile Cayrol, a ceramist in Arles, blown glass creations by Alban Gaillard, Daniel Benibghi for the wicker baskets… Everything has been thought out so that the experience is unique and authentic.
You have to try to be yourself, to follow your own path without deviating, without imitating others. I didn’t invent anything but I try to create my own story and find out who I am. And that’s the real difficulty, it can take your whole life to figure out who you are. I still have some digging to do.
Extract from the book “Dans la tête de Glenn Viel”, Anne Garabedian
Glenn Viel’s career took a turn at the age of 28, when he obtained his first star in the MICHELIN guide at the gastronomic restaurant Peron in Marseille, then his second star at K2 Altitude, formerly Kilimandjaro in Courchevel, with Nicolas Sale.
The chef did not stop there, his desire to innovate and explore new horizons led him to take the reins of the mythical establishment L’Oustau de Baumanière in 2015 where he developed new culinary techniques, notably with innovative seasoning techniques and his famous wooden tomato dryer. His creativity and imagination were rewarded in 2020 when he obtained his third star in the MICHELIN guide, at just 40 years old, he became the youngest 3-star chef in France!
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