Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Glenn Viel and Mauro Colagreco: an exceptional 4-hand dinner at l'Oustau de Baumanière

Glenn Viel and Mauro Colagreco: an exceptional 4-hand dinner at l'Oustau de Baumanière

Mathilde Bourge | 2/13/25, 11:49 AM
Disable your adblocker

Mauro Colagreco and Glenn Viel invite gourmets to join them for a four-hands dinner on March 19, 2025. This exceptional menu will be served at L'Oustau de Baumanière, in Les Baux-de-Provence.

On March 19, 2025, L'Oustau de Baumanière will host an extraordinary gastronomic event. Glenn Viel, chef at L'Oustau de Baumanière in Les Baux-de-Provence (5 toques), will join forces with the celebrated Mauro Colagreco, head chef at Le Mirazur in Menton (4 toques), for a 4-hand dinner. An exceptional collaboration that promises a symphony of flavors, between tradition and innovation.

Two chefs with shared values

Glenn Viel and Mauro Colagreco share the same vision of cuisine: respect for the product, love of the terroir and boundless creativity. During this unique evening, guests will have the privilege of discovering a menu created by four hands, the fruit of a dialogue between Provence and the Mediterranean.

Vegetables take center stage, sublimated by the two chefs who draw their inspiration from their respective vegetable gardens. Each plate will tell a story, highlighting sustainable and committed gastronomy.

Two complementary worlds

Glenn Viel, head of L'Oustau de Baumanière since 2015, is a craftsman of taste. He combines traditional know-how with innovative techniques, like his "seasoning pebbles", concentrates of unique flavors. His passion for local produce and his way of reinventing Provençal classics make him a chef not to be missed.

Mauro Colagreco, meanwhile, is a pioneer of circular gastronomy. His Mirazur restaurant in Menton is based on a respectful approach to natural cycles. His dishes are designed in harmony with lunar energies, and citrus fruits are the signature of his cuisine. As the first chef to obtain Zero Plastic certification and the B Corp™ label, he has established himself as a fervent defender of biodiversity and sustainable development.

The harmony between the two chefs will be expressed in exclusive creations, where every bite will reveal a perfect alchemy between land and sea, Provence and the Mediterranean.

Practical information

  • Date: Wednesday March 19, 2025
  • Location: Oustau de Baumanière, 500 route de Baumanière, 13520 Baux-de-Provence
  • Price: €450 (excluding drinks)
  • Reservations: www.baumaniere.com | contact@baumaniere.com | 04 90 54 33 07
Disable your adblocker

These news might interest you

Anthony Bisquerra's good addresses
News & Events
Anthony Bisquerra's good addresses
Anthony Bisquerra, recognized as Grand de Demain at the Gault&Millau Tour Auvergne-Rhône-Alpes, reveals his tips for buying bread, cheese and wine in the Annecy area.
At the heart of the Paris of arts and culture, Le Meurice, the first Parisian luxury hotel
Hotels & Bed & Breakfast
At the heart of the Paris of arts and culture, Le Meurice, the first Parisian luxury hotel
Every month, Gault&Millau plunges you into the history of a great Parisian palace. In May, discover the first Parisian hotel to be called a "palace": Le Meurice.
Why do we like some foods and not others?
News & Events
Why do we like some foods and not others?
What makes some dishes mouth-watering and others not at all appealing? To explain this, we need to look at how the brain works.
Where to eat near the Eiffel Tower? 10 restaurants to try out
Tables & Chefs
Where to eat near the Eiffel Tower? 10 restaurants to try out
It's not always easy to find a good place to eat near the Eiffel Tower, without being taken in by the tourist traps. Here are ten gourmet restaurants to suit all budgets.
Breton gin wins international awards
News & Events
Breton gin wins international awards
Distillerie du Morbihan wins a silver medal at the IWSC 2025 for its Algaïa gin, already a gold winner at the Gin Guide Awards. Recognition that rewards the artisanal excellence and aromatic boldness of a Breton spirit like no other.
Olivier Nasti organizes the first ever World Game Pie Championship
Craftsmen & Know-How
Olivier Nasti organizes the first ever World Game Pie Championship
An heirloom dish, three MOFs and an exceptional jury: on November 18, 2025, eight finalists compete in the first ever World Championship of Tourte de Gibier - Le Meilleur Pithiviers.
Become Partners