From the mineral valley of the Alpilles, a colossus in a white jacket has established himself as one of the most closely watched chefs in France. Behind the firm face seen on television, a discreet cook refines every detail, from the gesture in the kitchen down to the smallest blade of grass. And behind this image, a very particular obsession.
At the helm of L’Oustau de Baumanière for a little over ten years, the Breton by origin who became Provençal by adoption has restored all its splendor to this legendary house in Baux-de-Provence, now three-starred. At the same time, his role as a juror in the show brought him into homes, without taking him away from the stove.
Glenn Viel, face of Oustau de Baumanière in Baux-de-Provence
Arriving in 2015 at the head of this Relais & Châteaux institution, Glenn Viel won his third star in the Michelin Guide for Oustau in 2020, becoming one of the youngest triple-starred chefs in France. At 46 years old, he combines this recognition, a title of Chef of the Year and a distinction for sustainable gastronomy, while supporting the gradual transmission of the house by its historic owner Jean-André Charial.
Before the Alpilles, he worked in Parisian palaces, from the Meurice to the Plaza Athénée. Two figures marked his training, which he cites without hesitation: , confides Glenn Viel to Food & Sens. A way to remember where his technical rigor and creativity come from.
Southern cuisine by Glenn Viel
At Baumanière, his southern cuisine boasts an apparent simplicity: few elements on the plate, but precise constructions around the product. The chef likes to name his dishes like little stories, which he summarizes in this list of signature dishes:
This abalone worked for more than fifteen years tells its method well: constantly starting from scratch, tasting, correcting, until reaching the version that will remain on the menu. And then there is the game, very present in its menus, with offbeat titles, breads designed as food-wine pairings, or even these famous seasoning stones which prolong the tasting.
Behind chef Glenn Viel: vegetable garden, fishing and simple pleasures
When he has to choose an essential ingredient, the tone becomes almost serious. explains the chef. An invisible thread that connects the spring, the vegetable garden and the kitchen.
Outside of gastronomy, he admits to having a strong weakness for nature: There, he imagines future menus by observing tomatoes, herbs and flowers. Back home, the register changes completely: he smiles. Before summarizing with a wink: . A confession that humanizes the severe face that viewers think they know.
Where is Glenn Viel’s Oustau de Baumanière located?
The restaurant is located in the Baux-de-Provence valley, in the heart of the Alpilles, in Provence.
Since when has Glenn Viel been a 3-star chef at Oustau de Baumanière?
He has managed L’Oustau de Baumanière since 2015 and obtained three Michelin stars in 2020.
What is Glenn Viel’s cooking style at Oustau de Baumanière?
His southern cuisine values the product, the emotion and a very committed approach to sustainable gastronomy.
