Immerse yourself in the heart of L'Oustau de Baumanière, under the guidance of its iconic chef Jean-André Charial.

Restaurants and terraces reopen across France on June 2. We invite you to discover in this article, and perhaps on your next vacation, this institution nestled in Les Baux de Provence, in the Alpilles mountains. A place where celebrities come and go, including Queen Elizabeth on an official visit. Today, the rooms are spacious, the Spa sublime, the pools immense, the kitchen garden organic and... the restaurants unique.

A star at 27

As a child, he wanted to be a comedian, then a gendarme... but in the end, he'll be a chef! Just like his uncle, his grandmother and even his father, who never hesitated to get behind the stove. It was a passion he inherited, which enabled him to learn the ropes in some of the finest establishments in the world. From the Meurice to the Plaza Athénée, via the Hyatt group, he earned his first Michelin star at Le Peron in Marseille, before spending five years at La Caravelle in Bonifacio. Next came Cheval Blanc and Kilimandjaro in Courchevel, where he earned his second star in just two seasons. And what better way to tantalize the taste buds than with a mushroom, potato and foie gras tart! In 2015, he set down his knives in Les Baux-de-Provence. Never blasé, Glenn Viel dares to create iconoclastic cuisine whose sole aim is to please. For him, cooking is a bottomless pit. There's so much to create. At Les Baux, he has carte blanche, but he tries to understand the history of the house with his own sensibility.

A cuisine of gourmet identity

Without looking at the plates of neighboring chefs, Glenn is inspired by what he is. As a result, his dishes have a story, a reflection... Like, for example, a raw lisette with Galician sea urchin, caviar peas or duck foie gras cooked in inertia. Or a Costières squab cooked in a hay crust with lavender carcass jus. Any room left for a sweet treat? The millefeuille with Madagascar vanilla light cream, pistachio florentine and vanilla ice cream is a must. A real invitation to a gastronomic voyage.

Information www.baumaniere.com and Tel: 04 90 54 33 07.