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

Name: 4-hand dinner with Glenn Viel and Mauro Colagreco
Start: 2025-03-19
Location: Oustau de Baumanière

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.

Mathilde Bourge Published on 2/13/25 at 11:49 AM

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.