Chefs

Up there, the team attends to the smallest details, without ceremony

Chefs

Glenn Viel creates a place where gastronomy meets pure pleasure. His journey is reflected in every dish, in every intention. His open-hearted cuisine is perfect for a business lunch, a family meal, or a romantic dinner. He is joined by the talented pastry chef Guillaume Bousquet to make every occasion a genuine, refined, and deeply human experience.

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Glenn Viel, refined cuisine with wholehearted generosity

Triple Michelin-starred chef since 2020, Glenn Viel brings his signature cuisine — both exacting and warm. Each dish reveals a rare sensitivity, unwavering precision, and that special spark that turns a recipe into a memory. Up above, as head chef of L’Oustau de Baumanière in Les Baux-de-Provence, his Provençal inspirations meet French culinary classics in a free and indulgent symphony. A refined yet accessible cuisine, where every detail matters — from perfectly timed cooking to the artful plating.

Guillaume Bousquet, pastry as an art of living

Trained in the most prestigious Parisian establishments, Guillaume Bousquet began his career at Meurice in 2010, before becoming first sous-chef at the Prince de Galles, then pastry chef at the legendary Lasserre restaurant. He then collaborated with chef Akrame Benallal, before refining his skills and creativity alongside Maxime Frédéric at the Four Seasons George V. In 2021, he chose the light of the French Riviera and settled in Nice, where he participated in several prestigious openings. Today, the pastry chef offers his refined world, full of mastery and indulgence, which adds the finishing touch to the experience.

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