Hello Monaco #15 Summer–Autumn 2022 | Page 111

TRAVEL CLUB
© Virginie Ovessian
© HenkVC
Glenn Viel , Chef of L ’ Oustau de Baumanière
TOP GASTRONOMY BY THE THREE-STAR CHEF GLENN VIEL

L

Oustau de Baumanière ” is part of a very exclusive , three Michelin stars club . This historic establishment , a true reference in terms of French haute cuisine , is known throughout the world . Haloed with its three stars in 1954 , Jean-André Charial ’ s restaurant had lost one of them in 1990 . Thirty years later , however , it got it back thanks to the talent and creativity of its new “ boss ” Glenn Viel .
Following an aperitif on the terrace , in a truly idyllic setting , a real feast of flavours will make our taste buds rejoice . Each plate is nothing short of a watercolour , with its amazingly neat aesthetics . Each dish is a surprise , enchanting both our palate and mind . The excellence is so overwhelming , it feels like you are partaking in art .
Committed to sustainability , the young chef has created an organic vegetable garden , beehives and an edu-
L ’ Oustau de Baumanière
cational farm around this legendary place ... Better still , he replaced salt with his signature “ seasoning pebbles ”, bringing together celery , mushrooms or langoustines .
Made famous by his outstanding performance in the “ Top Chef ” culinary show , Glenn Viel has revisited many of its menu ’ s great classics whilst bringing a touch of audacity and fantasy . Respectful of tradition and nature , making the most of both , the native Breton gives full reign to his creativity . Get ready for a firework of colours , emotions and sensations in a perfectly authentic spirit .
To complement this feast , the owner ’ s wines , quite naturally called “ L ’ Affectif ”, bring out both sweet and robust Provençal tones . Jean-André Charial has become a winemaker on a bit of a whim . Passionate about food and wine pairings , he cultivates his vines in the spirit of biodynamics . His wines have a character , sunny and generous , just like himself . And just like this vast property .
© Virginie Ovessian
An organic vegetable garden
Marinated anchovies
© Baumanière Les Baux
Red mullet “ agrafé ”
Razor clams with tapioca chips , pesto and pine nut paté
© David Audema
© Virginie Ovessian
© Baumanière Les Baux
L ’ Affectif rosé , the wine of the patron , passionate himself about making wine
Hello Monaco Summer — Autumn 2022 / 109 www . hellomonaco . com