A new page in the history of our Maisons is being written at Grignan.

Julien ALLANO moves on to new horizons, and Glenn VIEL joins the adventure, co-designing the Clair de la Plume gourmet menu with Benjamin REILHES (Chef) and Cédric PERRET (Pastry Chef), as well as the Bistro CHAPOUTON menu.

Why is three-star chef Glenn VIEL joining our Maisons à Grignan?

For our shared values and commitments with Glenn VIEL, a 3* chef with a remarkable career path.As a result, Le Clair de la Plume has been Michelin-starred since 2015, recognition of a cuisine of great finesse combining simplicity and precision. It’s based on the integrity of products from the generous nature of the Drôme region, its seasons, its terroirs, its produce from nearby vegetable gardens and orchards, and its people. The same spirit presides over both savory and sweet creations, constantly reinterpreting the legendary hallmarks of traditional cuisine. The CLAIR DE LA PLUME* gourmet restaurant is one of the first to be awarded a green star for sustainable gastronomy. Respect for the environment has always been part of our history, even beyond our plates: our Mediterranean garden with its authentic essences, our kitchen gardens free of all chemical treatments, a natural swimming pool, traditional construction and renovation techniques that give pride of place to local craftsmen, the promotion of products of excellence…

A new chapter to discover in early December at Grignan!

The CLAIR DE LA PLUME gourmet restaurant inaugurates its new menu on December 8. It will now be open for dinner from Tuesday to Saturday, and for lunch on Fridays and Saturdays. From December 1, the new Bistro CHAPOUTON menu will be available every day, for lunch and dinner.

Meet the main actors of Clair de la Plume in December!

Glenn VIEL

“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

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

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

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.