“Taste is What Lingers, What Imprints Itself on the Memory,” Says Three-Michelin Star Chef Glenn Viel

A chef, living in France, enjoying the highest honor of three Michelin stars, Glenn Viel couldn’t ask for more. But that’s precisely when the beauty of life begins. When you can do what you want to do, whenever you want to do.

Chef Glenn Viel is not just someone who earned three Michelin stars. He is the youngest chef to have received them – his third star being in 2020, at the age of 39, for his restaurant L’Oustau de Baumanière in Les Baux-de-Provence (a rural commune in the Provence-Alpes-Côte d’Azur region in south of France). He is also a jury member in Top Chef France since season 13 (the show is in its 16^th season currently).

Discovering his passion for cooking at the age of 13, Chef Viel’s “traditional educational path didn’t quite align with [his] interests”. “From a young age, I recognized cooking as both an art form and a means of expression—an opportunity to create and bring joy to others,” he says. Having said that, the tony chef obtained a Vocational Training Certificate followed by a Vocational Baccalaureate in Culinary Arts. He then refined his skills at renowned establishments such as Le Meurice and the Plaza Athénée. “These experiences were invaluable, shaping both my technical abilities and my understanding of the discipline and rigorous daily demands of this profession,” he mentions.

Since then, it has been a clear path to the Michelin stars. From using simple cooking techniques (which you may have heard of but just never noticed) to creating his own tableware, Michelin inspectors had to notice Chef Viel’s art. When asked about the most important essence of a fine dining establishment, the celebrity chef says, “Taste. It is what lingers, what imprints itself on the memory. Everything may fade, but the taste of a perfectly executed dish endures.”

And now, Chef Viel is expanding with a new restaurant – in Mauritius. Launching Le 1812, his restaurant at the soon-to-open Legend Hill Resort & Spa, Chef Viel has already had a test run of his restaurant, and is gearing up to open it fully in June 2025. Think ‘Grilled lobster over wood fire, brèdes chou-chou, citrus vinaigrette’ and ‘Wagyu fillet, mustard-infused tapioca pearls, rich jus’. We interviewed the prolific chef about his beginning, and his upcoming journey.

In French cuisine, the sauce holds a central role: it often serves as the binding element, enhancing and deepening the flavors.

LuxuryFacts: Kudos on the three Michelin stars! Do you remember the moment when you got the first Michelin star? How was that like? Were getting the 2nd and 3rd stars more…usual?

Chef Glenn Viel: When I received my first Michelin star, my thoughts immediately turned to earning a second. Once that was achieved, the third became my next goal. However, when I was awarded the third star, the emotion I felt was indescribable. It was akin to winning an Olympic gold medal—a pinnacle, a dream from my childhood realized.

Each star is an immense honor, but the third represents the ultimate recognition, the Holy Grail of culinary achievement.

What kind of cooking techniques do you use to intensify the flavor of the food? Can you give some examples?

All techniques can be relevant, provided they serve the dish and the emotion it is intended to evoke. In French cuisine, the sauce holds a central role: it often serves as the binding element, enhancing and deepening the flavors. For instance, a carefully crafted reduction can intensify the essence of a meat or fish base.

I am also particularly intrigued by techniques such as aging, gentle smoking, and slow cooking, which allow flavors to mature and develop in depth. Ultimately, the most crucial aspect is to honor the product, pushing its potential to the limit without ever compromising its integrity.

You have earned the highest Michelin stars that an establishment can get. Where do you go from here?

For me, there is no final summit. Being a chef is a continuous journey. It requires constant self-challenge, pushing boundaries, inventing, and surprising—but always with authenticity. The goal is to create, to evolve alongside your team and the times, and to never rest on past achievements.

Many restaurants now have their own gardens, or at least herb gardens. But you started making your own tableware as well at L’Oustau de Baumanière. What prompted that decision?

Designing our own tableware was a way to elevate our approach and further define our culinary identity. It allowed us to craft an environment that complements each dish perfectly. Plates and packaging serve as an extension of our expression, just as much as the ingredients themselves. By creating them in-house, we’ve imbued our cuisine and the dining experience with even deeper meaning.

In your own words, where do you think your culinary excellence lies? Is it in French cuisine, or creating an experience, or innovating new dishes? How do you think you manage to hit the nail with your diners?

France has an exceptionally rich gastronomic culture, and I’m deeply immersed in it. But each chef develops their own universe, with their own qualities and faults. I think what touches my customers is this authenticity, this desire to offer an experience that resembles me. I work with sincerity, without ever trying to please at any price. My aim is to move people through taste, aesthetics and the story behind each dish.

Let’s come to Le 1812. Why the name Le 1812?

Restaurant Le 1812 honors a pivotal moment in Mauritian history. The year 1812 marks the establishment of the Champ de Mars racecourse in Port-Louis, a site of significant historical importance as the location where Mauritian independence was proclaimed. The name is a tribute to the island’s heritage and identity, serving as a profound historical anchor.

What cuisine are you serving there?

At Le 1812, we present a distinctive fusion of French culinary tradition and the vibrant flavors of Mauritian ingredients. This is not merely a combination, but a refined balance between two rich gastronomic cultures. We showcase local products, spices, seafood, and tropical fruits, integrating them with French culinary techniques and elegance to create an experience that is both authentic and sophisticated.

Currently, we are seeking Mauritian artisans who can create exclusive tableware that reflects the island’s local aesthetics and culture.

What was your biggest challenge in creating Le 1812?

The biggest challenge was to build a cohesive team and establish the foundations of a true culinary identity. It goes beyond simply curating a menu; it’s about conveying a vision, a methodology, and fostering a shared commitment with the team. This process requires time, open communication, and mutual trust. It is an ongoing endeavor, as a world-class restaurant is not created overnight—it is continually shaped with passion and precision.

Are we going to see in-house made tableware at Le 1812 as well?

It is absolutely feasible. We are committed to developing a distinct identity for this place over time. Currently, we are seeking Mauritian artisans who can create exclusive tableware that reflects the island’s local aesthetics and culture. Our chefs are actively exploring the island to discover authentic, hidden gems. In the meantime, we are incorporating elements that evoke the essence of Mauritius, such as shells, coconuts, and natural materials, to ensure the experience is fully embodied, even on the plate.

What other innovations are you bringing at Le 1812?

Rather than focusing solely on technical or visual innovations, the goal is to offer a fresh interpretation of Mauritian ingredients. This involves rediscovering local products, some of which are quite simple, and creatively reimagining their use. For instance, tapioca, traditionally reserved for desserts, is reworked into savory dishes. Similarly, we explore the potential of elevating popular ingredients, such as brede, by pairing it with a luxurious item like lobster.

This approach allows us to craft a sensory narrative—one that evokes the familiar tastes of Mauritius while introducing new, surprising sensations to delight the palate.

Where are you sourcing ingredients from?

Whenever possible, we prioritize local products, embracing a locavore philosophy. This approach is natural to me: every region possesses its own unique richness, which we must listen to, understand, and elevate. Mauritius is abundant with exceptional ingredients, and we collaborate closely with local producers, fishermen, and artisans. This direct connection with the product is vital to creating a cuisine that is both authentic and sustainable.

The test dinner menu at Le 1812 showed very coastal inspired dishes, but with minimal vegetarian options. Will you be including any vegetarian recipes in your menu?

Certainly. Nothing is fixed; we are guided by the present, and the menu will evolve in harmony with the seasons, the availability of ingredients, and ongoing inspiration. We also plan to introduce a full vegetarian menu, as I have done in my other establishments. For me, vegetables are not a mere accompaniment—they are a noble ingredient in their own right, capable of being central, complex, and refined. They deserve to be treated with the same level of respect and creativity as fish or meat. The aim is to offer a true vegetable-focused experience, on par with our other culinary offerings.

The decor of Le 1812 seems to be very bare and minimal. Any specific reason for that?

Precisely. Much like our dishes, the design of the space is clear, understated, and free of unnecessary embellishments. We are fortunate to have a breathtaking view of the ocean and Le Morne mountain—nature itself is a masterpiece, and there is no need for excess when the surroundings are so striking.

Additionally, we’ve chosen to feature open kitchens, allowing our guests to witness the chefs at work. This not only enhances their experience but also enables them to feel the energy of the kitchen and immerse themselves fully in the process of culinary creation.

What kind of cocktail/beverage menu are you going to have at Le 1812?

A great deal of work is underway in this area, and the menu will evolve in line with the seasons and customer feedback. We are fortunate to have a very talented F&B team: Emmanuel, our Restaurant Manager, Amar, Head Sommelier, and Kunal, Assistant Bar Manager. They work together to create a coherent, bold and elegant offer, in perfect harmony with the proposed cuisine.

How did your partnership with Legend Hill Resort & Spa come about?

It was through Thierry Naidu — esteemed CEO of the Phoenix Hotel Collection and Director of La Chèvre d’Or — that I was invited to join the Legend Hill project. A visionary leader and trusted friend, Thierry’s confidence in me was both an honour and an inspiration. Drawn by his passion and the project’s remarkable promise, I stepped into this journey with conviction and a deep sense of purpose.

With your impeccable credentials, you could have chosen a restaurant anywhere in the world – with better tourist accessibility. So why did you choose Mauritius?

My involvement was, first and foremost, inspired by my friendship with Thierry Naidu. But it was also deeply personal — my wife is from Réunion Island, and I feel a strong cultural kinship between Réunion and Mauritius. This land offers a breathtaking natural setting, an abundance of local treasures, and an untapped culinary richness waiting to be brought to light.

Mauritius doesn’t enjoy the attention of Michelin inspectors yet. So how does helming a restaurant in Mauritius advance your ambitions?

What drives me above all is the joy of creating moments that delight others. The rest will follow, if it is meant to. Perhaps one day, Michelin inspectors will set their sights on Mauritius. Should that happen, it would spark a spirit of healthy competition — a catalyst that could elevate the entire local gastronomic landscape.

The spoon…is the instrument of the meticulous chef.

What kind of dishes can guests look forward to at Le 1812?

I strive to craft simple, poetic dishes that, I hope, tell a story. The goal is to awaken a gustatory emotion — to stir something intimate and personal within each guest.

How often do you plan to change the menu at Le 1812?

There is no set calendar; the menu evolves with the seasons, the arrivals, and the inspiration of the moment — flexibility is essential in a place that is in constant transformation.

Just for fun, what is the most important tool in your kitchen?

The spoon — it is with the spoon that we taste, refine, and relentlessly push our limits; it is the instrument of the meticulous chef.

What is the most important ingredient in your kitchen that you can’t live without?

Water — the foundation of all things; a vital element, essential for cooking, emulsifying, and extracting. Too often overlooked, yet indispensable.

Which is your favorite all-time dish to eat? It could be a dish from your restaurant(s) or from some other restaurant or something you just whip up quickly at home.

Without hesitation: pasta. Whether simple or refined, it always brings me back to a fundamental, joyful pleasure.

I hold great respect for all the great chefs, but the one I admire most is my grandmother.

Which chef do you look up to most, and why?

I hold great respect for all the great chefs, but the one I admire most is my grandmother — she instilled in me a love for life’s simple pleasures, a reverence for ingredients, and the art of cooking from the heart.

Last, what does luxury mean to you?

It depends on the context, but true luxury lies in precision. Luxury is also the emotion we evoke, the unexpected detail that takes one by surprise. It isn’t always found in opulence, but in the authenticity of intention.