Editor’s note: This article was first published in the print edition of the Fall/Winter 2023 issue of Luxus+ magazine. Click here to view the full issue.
Nestled in the heart of the Alpilles, the domain of Baumanière is located at the foot of the famous village of Les Baux-de-Provence. Approaching its eightieth year, this institution has hosted the global elite – including Queen Elizabeth of England in 1965 – and celebrities continue to grace its premises. Adorned with three stars with the arrival of Chef Glenn Viel, Oustau de Baumanière ranks among the finest gastronomic establishments.
If we create an anagram of your name, it spells “adrenaline.” Does that correspond to your personality?
Jean-André Charial: That’s amusing! Indeed, I am a passionate person; I am 78 years old and still filled with enthusiasm and projects. I am beginning to think that all of this could come to an end. My grandfather, Raymond Thuilier, passed away at 97. Ideally, I would like to die in the kitchen.
Do you enjoy working with your family?
My grandfather initiated this venture in 1945, the year of my birth. A sign, perhaps? My daughter Marie-Noëlie was born on December 24, Christmas Eve. She works with me. Now, she has just had a baby and is dedicating all her attention to it. It’s a different generation that does not sacrifice family life as I may have done! My wife Geneviève, 72 years old, oversees the work, takes care of decoration, gardens, the boutique, and more.
You invited Chef Glenn Viel to join Baumanière. In 2020, Oustau de Baumanière regained its third star, initially obtained in 1954, lost in 1990 after holding it for thirty-six years. What does that change for you?
Oustau is almost always fully booked. I don’t know if it’s due to the third star or Glenn’s notoriety. He became a rock star by gaining recognition on Top Chef. He has many friends on social media and has brought in a new clientele. People love Glenn and are happy to take a photo with him. I invested 2.5 million euros to renovate the Oustau kitchen. A gift to Glenn for the third star! He enjoys great freedom to create new dishes and has an extraordinary working environment.
Click here to read the full article on Luxus Magazine.
Featured photo: © Glenn Viel and Jean-André Charial by Karel Balas
