Glenn Viel's good addresses

Glenn Viel, chef at the Oustau de Baumanière restaurant in Les Baux-de-Provence, reveals five artisan addresses to visit when visiting Provence to stock up on souvenirs.

Mathilde Bourge Published on 12/3/23 at 9:09 AM

Chef of the Oustau de Baumanière restaurant in Les Baux-de-Provence since 2015, Glenn Viel is now a cook with a solid reputation. Awarded four Gault&Millau toques, the Breton-born chef is someone who is passionate, highly inventive and constantly on the move. This open-minded personality and sensitivity to the things around him enable him to imagine creative, one-of-a-kind dishes, inspired by nature and the seasons, but also by nearby artisans.

Glassblowers, potters, stonecutters... Glenn Viel doesn't hesitate to visit these extraordinary people to add poetry and uniqueness to his establishment. Far from keeping these addresses a secret, the chef of L'Oustau de Baumanière is happy to share the names of artisans who have been close to his heart for many years, and whom he recommends visiting during a visit to Provence. Here are just a few examples.

Cristallerie d'Art, Saint-Rémy-de-Provence

The first name that springs to Glenn Viel 's mind is that of Alban Gaillard, a glassblower in Saint-Rémy-de-Provence. "He has made glass bells for the restaurant, for example, but also produces other specific pieces according to our requests," explains the chef. Beyond the artistic aspect, Glenn Viel is also keen to highlight this "dying profession, which is nonetheless so beautiful". Alban Gaillard doesn't just work for professionals; he also has a boutique that anyone can visit.

Where? Cristallerie d'Art / Alban Gaillard, quartier des jardins - route de Maillane, 13210 Saint-Rémy-de-Provence.
www.cristalleriedart.com

Asparagus from Vert'Tige Bio, Cabannes

In spring, like many chefs, Glenn Viel enjoys cooking asparagus. To make the most of the short asparagus season, the chef naturally turns to Nadège and Vincent Taton of Vert'Tige Bio, producers of asparagus, sweet potatoes, artichokes, peaches, strawberries and cherries. All of which adds color and, above all, flavor to the plate at L'Oustau de Baumanière!

Where to buy? Vert'Tige Bio, 3161 D26, 13440 Cabannes.
www.verttigebio.com

Cécile Cayrol's ceramics, Baux-de-Provence and Arles

Cécile Cayrol is Baumanière's ceramist. For almost five years now, she has even had her own pottery studio within the establishment to facilitate her exchanges with Glenn Viel. "At the restaurant, we sometimes have four-hand dinners with other chefs. With Cécile, I like to say that we make plates with four hands," laughs the chef, who doesn't hesitate to ask her to imagine pottery that fits perfectly with the message he wishes to convey through a dish. While Cécile Cayrol's creations can be purchased at the Baumanière boutique, the ceramist also has an address of her own in Arles.

Where? La Boutique de Baumanière, Mas de Baumanière, 13520, Les Baux-de-Provence.
Cécile Cayrol céramiste, 15 rue de la Tour de Fabre, 13200 Arles.
www.cecilecayrol.com

Raphaël Hoffmann's apricots, Boulbon

Glenn Viel can be proud of the many fruits and vegetables grown directly in the Baumanière kitchen garden at the foot of his restaurant. But for certain varieties, such as apricots, the chef calls on outside growers. In summer, for example, he relies on Raphaël Hoffmann, a grower based in Boulbon, to obtain the beautiful orange fruits that will enhance both his savory creations and the sublime desserts of pastry chef Brandon Dehan.

Where to buy? Raphaël Hoffmann, 5 rue Font de Bernard, 13150 Boulbon, France
Raphaël Hoffmann's Instagram page0

La Ferme 3D in Saint-Rémy-de-Provence

While Glenn Viel likes to describe himself as "peasant-minded", he also opens his horizons to innovative, even futuristic craftsmen. This is notably the case with La Ferme 3D, a manufacturer based in Saint-Rémy-de-Provence, with whom the chef has already collaborated to design original displays, such as those christened "Dans la tête d'un chef". A few years ago, Glenn Viel invited Alexandre Mazzia, Christophe Bacquié and Gérald Passedat to have their portraits taken, before having their faces reconstituted on a 3D statuette. The Oustau de Baumanière chef then used these displays to place small bites paying tribute to his three friends, who are also chefs he deeply admires. "We're starting to work with them on a porcelain printer, which is pretty crazy," explains Glenn Viel.