Glenn VIEL
Chef : 3 restaurants Glenn Viel, chef at Baumanière, combines culinary passion and travel inspiration. Discover his innovative approach and unique gastronomic creations.
"I try to understand before learning, I'm curious, but I prefer to feel first, before analyzing." That's how Glenn Viel expresses himself, an instinctive thinker and hard worker, whose admiration is echoed by one of those who have worked with him. "Glenn, he's had a thousand lives, he knows so many things! "
It was his father, a military man, who made him travel as a child, often moving from one region to another. Poitiers, Le Mans, La Réunion, which gave him a taste for travel, but also for flavors and gourmet delights. I found it a real pleasure to eat," says Glenn Viel. When I was little, I used to stash cakes under my bed to stock up." Also a sportsman (judo at the highest level in all categories), he could probably have been a rugby player (1.87 m tall and weighing 105 kg!), but it's cooking that attracts him, like discovery. "My first job at Le Victorine, in Fréhel, taught me about fishing, but also about hunting, and I had a lot of freedom. "
His own personal cuisine at Baumanière
He has kept this taste for independence, and cultivates it at Baumanière, in Les Baux-de-Provence, with Jean-André Charial, who gives him carte blanche. It's his home," he says, "and he's completely committed to it.And me too, in my kitchen, that's how it works so well. "
The culmination of a career punctuated by great names - Meurice, Plaza Athénée, Hyatt with Nicolas Sale, who brought him to Courchevel, and Yannick Alléno at Cheval Blanc, a chef for whom he has worked for many years. Cheval Blanc, a chef for whom he has the utmost respect ("a great man, with whom I learned a lot") - and a variety of destinations (Corsica, Polynesia, Russia...).
At Baumanière, he is developing a very personal cuisine, but also an important part of the experience in the psychology of the guest, on temperatures, service, welcome, apprehension of the plate... A new life!
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