Inside the Mind of Glenn Viel - Anne Garabedian

Each chapter, illustrated by a recipe, details an important point of view of the chef: inertia, temperatures, the influence of words on the perception of dishes, among others.

To understand how a chef works, you simply need to be by their side. Observe them at work and listen to them tell their own story. Gather their words, interpret their thoughts, decipher their method. This takes time. At Baumanière, alongside Jean-André Charial, Glenn Viel is growing and flourishing. The chef of L'Oustau has ideas at night that he implements during the day. Since 2015, Anne and Jean-Philippe Garabedian (Le Coeur des chefs) have followed him with affection.

Seven years of friendship and shared experiences preserved in a book that reflects its essence, capturing in text and images a record of this vibrant period: anecdotes, interviews, recipes, and stolen moments in the kitchen, all to share with you this chapter of his life and the intimacy of his reflections. "We'll keep going, we won't give up."

Since 2015, Glenn Viel has been the head chef at Baumanière, Jean-André Charial's restaurant in Les Baux-de-Provence. He earned three Michelin stars in 2020 and joined the Top Chef judging panel in 2021. He inspires everyone with his energy. And us too.