“Be yourself, everyone else is already taken.”
Oscar Wilde's formula is displayed on one of the kitchen walls of Oustau de Baumanière, a 3-star restaurant in Baumanière, Relais & Châteaux in Baux-de-Provence.
And you just have to browse the menu of chef Glenn Viel, who has been serving there since 2015, to understand that it is not there by chance.
The forties, juror of season 13 of Top Chef – which undoubtedly explains the numerous requests for photos from customers during his tour of the room at the end of the service – is, in fact, not a man to let himself go. influence.
“I voluntarily cultivate the difference, he explains, sitting upright, athletic build, in one of the armchairs at the entrance to the restaurant.
My dishes are therefore divisive.
And when you're unconventional,
we know that we can cause disappointment.”
He fully assumes this radical position, because people come to Oustau de Baumanière to live an experience: “If you just want to eat well…
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