Glenn Viel is the chef at L'Oustau de Baumanière, a venerable restaurant in Provence; in 2020, under his leadership, the restaurant earned its third Michelin star. As the title of the book promises, this is a look inside the head of the chef and an exploration of his creative development.
Produced in conjunction with the French magazine Le Cœur des Chefs, the book energetically profiles the chef, who, at the time he won his third star, was the youngest chef in France with that ranking.
It traces his history at the restaurant, from his arrival in 2015 onward, using the pursuit of techniques or the development of recipes to showcase his approach. While there are many photographs of finished dishes, there are few recipes and these are loosely structured, trusting that an experienced professional will be able to take Viel's ideas and run with them in a fresh direction.
Our copies are from a limited first printing of 3000.
Paperback. Color photographs throughout. In French.