Glenn Viel elected chef of the year 2020 by his peers

Chef Glenn Viel during the presentation of his 3rd star, in Paris on January 28, 2020. -

It is the year of consecration for Glenn Viel but also for his restaurant.

Chef of the three-star establishment L'oustau in Baumanière, in Provence, he was elected Monday “chef of the year 2020” by his peers, on the occasion of the 34th edition of the Trophies of

magazine

.

Eco-responsible cuisine

Born in January 1980 in a military family, his adventure in Baumanière began in 2015 when Jean-André Charial, who was the chef and owner, called him to revive this legendary restaurant, nestled at the foot of the cliffs of the Baux-de-Provence.

As soon as he arrived, Glenn Viel set up an eco-responsible kitchen with the development of an organic vegetable garden, beehives and an educational farm.

In January 2020, it won its third star and was also distinguished for “sustainable gastronomy”, launched for the first time by the prestigious guide to reward restaurants with an eco-responsible approach.

On the pastry side, Brandon Dehan from the same restaurant is distinguished.

Originally from Noyon (Oise), he was named young pastry chef of the year in 2019 by the Gault et Millau guide.

Marine Delaporte from the Yam'Tcha restaurant in Paris and Thomas Lorival from the Clos des Sens in Annecy were both distinguished in the sommelier category.

All the chefs referenced in the Michelin Guide voted to elect the best in the profession during this 34th edition of the

magazine Trophies

, the only choice of French gastronomy professionals by their peers.

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