The Head Chef Glenn Viel – Head Chef Oustau de Baumanière***
Chef at l’Oustau de Baumanière since 2015, Glenn Viel now carries the 3 stars of this gastronomic monument and works with his team to make every guest come to dream. He likes to highlight the product in its most authentic version and is full of ideas and imagination, thus offering a unique experience.
After installing tomato dryers on the restaurant’s terraces, he worked with the baker to create a bread-and-dinner pairing, proposing different breads for each dish. He has also developed an innovative system of seasoning by concentrating ingredients (celery, mushrooms, langoustines, etc.) in his “cailloux d’assaisonnement” (seasoning pebbles).
Originally from Brittany, he also makes his own butter from milk produced at the nearest farm, and is expanding his vegetable garden.
Discovering the richness of the terroir also means working with local artisans. L’Oustau de Baumanière’s tableware, for example, is also the fruit of considerable reflection between the chef and artisans: tableware created by ceramist Cécile Cayrol*, blown glass creations by Alban Gaillard, wicker baskets by Daniel Benibghi, etc….
* At the foot of the Oustau de Baumanière, in the Place des Artisans, Cécile Cayrol, a ceramist from Arles, has set up a workshop entirely dedicated to the creation of unique pottery, the fruit of direct collaboration with chef Glenn Viel.
And to accompany this 3rd star, Glenn and his teams received the “Gastronomie Durable” distinction awarded by the Michelin Guide, rewarding the commitment and actions implemented by 50 chefs from French gastronomy who work every day for a more sustainable cuisine.
In September 2020, he was named “Chef of the Year” by his peers, winning the 34th edition of the Le Chef trophy.
Glenn’s podcast
News and offers
Aperitif in the wine cellar
An immersive experience in the wine cellar at L'Oustau de Baumanière
A special moment spent with the sommelier team.
€180 / 2 people
Aperitif in the kitchen
A behind-the-scenes look at the kitchen at La Cabro d’Or
A special experience alongside the team in Chef Michel Hulin’s kitchen.
€80 / 2 people
A gourmet date in the garden
Private experience
An intimate and foodie moment for two...
€290 / 2 people
A romantic aperitif
Set against a stunning natural backdrop
A moment of pure bliss for two
€190 / 2 people
The workshops of Glenn Viel & his teams
Coming soon... An immersive experience and chance to share with Glenn Viel and his teams
From €550 per person: welcome + a workshop of your choice + lunch at L’Oustau – drinks included + a personalised souvenir
More information…
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