Glenn VIEL in Grignan

A New Chapter Opens for Les Maisons du Clair de Plume in Grignan

A new era begins at Les Maisons du Clair de Plume. As Julien Allano takes off for new horizons, three-starred chef Glenn Viel joins our team. He will co-design the gastronomic menu of the Michelin-starred restaurant alongside Benjamin Reilhes (Executive Chef) and Cédric Perret (Pastry Chef).

Why Glenn Viel in Grignan?
Because our shared values and commitments won over this exceptional chef, crowned with three Michelin stars. Since 2015, Le Clair de la Plume has embodied refined cuisine, combining simplicity and precision, based on the integrity of local produce. With ingredients sourced directly from the generous nature of the Drôme and a deep respect for the seasons, we offer sustainable gastronomy, awarded a green star. Our chemical-free kitchen gardens, Mediterranean garden and ecological commitments are an integral part of our history.

Meet Our Kitchen Talents
Glenn Viel – Three-starred chef
“He could have been a judo champion (which he practiced at the highest level), he would have liked to become a comedian, but Glenn Viel is finally a chef…” So begins the presentation by the Michelin Guide, which awarded his cuisine 3 stars in addition to the green star. Originally from Brittany, he likes to highlight the product in its most authentic version, and overflows with imagination, offering a unique experience. In September 2020, he was named “Chef of the Year” by his peers, and became a household name thanks to his participation in the TV show “Top Chef”.
Cédric Perret – Pastry Chef
Les Maisons’ Pastry Chef since 2016, Cédric has not only been awarded the “Passion Dessert” prize by the Michelin Guide (a unique sweet experience, a talented pastry chef) but also the Gault & Millau Pastry Trophy (2021). After completing his studies in the hotel trade, he landed his first job as a pastry chef at the age of 20. His curiosity and greed led him to discover a number of different establishments, before he settled in Haute Savoie. There, his autonomy allowed him to develop and mature his desserts, created in the heart of a generous wilderness. For the past 6 years, Cédric has been refining the sweet score of CLAIR DE LA PLUME, and doesn’t hesitate to add a vegetable touch to his desserts.
Benjamin Reilhes – Chef
With his heart in the South but his head in the stars, Benjamin has had a remarkable career in prestigious kitchens such as those of Xabi and Patrice Ibarboure*, Gilad PELED** and Arnaud DONCKELE***. For two years, he assisted Franck PELUX at the Lausanne Palace*. Seduced by the magic of the Drôme Provençale, he joined Le CLAIR DE LA PLUME to co-design the gastronomic menu with Glenn VIEL and execute it on a daily basis.
Guillaume Chenivesse – Restaurant Manager
Plants and nature: Guillaume’s great sensitivity can be explained by an itinerant childhood between the French Alps and the Ardèche gorges. A gourmet, he began his career in the kitchen. But the need for customer service became ever more pressing, and Guillaume moved to the front of the house. Discretion, anticipation of wishes, good manners… all values that led him to choose a career with the best, such as Georges BLANC***, Régis and Jacques MARCON***, Gilles GOUJON***, Christophe ARIBERT**. Since March 2022, Guillaume has been in charge of the CLAIR DE LA PLUME dining room.

Ready for a unique experience?
Call 04 75 00 01 01 to reserve your starred table.