Glenn VIEL*** joins Grignan in co-designing the gastronomic menu of CLAIR DE LA PLUME * and the Bistro CHAPOUTON

Julien ALLANO is leaving for new horizons, Glenn VIEL is joining the adventure by co-designing the gastronomic menu of the Clair de la Plume with Benjamin REILHES (Chef) and Cédric PERRET (Pastry Chef), as well as the menu of the Bistro CHAPOUTON.

Why did Glenn VIEL, a three-starred chef, join our houses in Grignan?

Because of our shared values and commitments with Glenn VIEL, a 3-starred chef with a remarkable career path, Le Clair de la Plume has been awarded a Michelin star since 2015, in recognition of a cuisine of great finesse combining simplicity and precision. It is based on the integrity of the products from the generous nature of the Drôme, its seasons, its soils, its productions from the vegetable gardens and orchards next door and its people. The same spirit presides over the sweet and savoury creations, constantly reinterpreting the legendary hallmarks of traditional cuisine. The CLAIR DE LA PLUME* gastronomic restaurant is one of the first restaurants to be awarded a green star for sustainable gastronomy. Respect for the environment has always been part of our history, even outside our plates: our Mediterranean garden with its authentic essences, our vegetable gardens free of all chemical treatments, a natural swimming pool, traditional construction and renovation techniques that honour local craftsmen, the promotion of excellent products...

A new chapter to be discovered in early December in Grignan!

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

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

Glenn Viel chef trois étoiles

Glenn VIEL

"He could have been a judo champion (which he practised at the highest level), he would have liked to become a comedian, but Glenn Viel is finally a chef...". So begins the presentation of the Michelin Guide, which awarded his cuisine three stars in addition to the green star. Originally from Brittany, he likes to highlight the product in its most authentic version and is brimming with imagination, thus offering a unique experience. In September 2020, he was named "Chef of the Year" by his peers, and is known to the general public thanks to his participation in the TV show "Top Chef".

Cédric Perret chef patissier


Pastry chef at Les Maisons 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 Chef Trophy (2021). After completing his hotel studies, he obtained his first position as Pastry Chef when he was only 20 years old. His curiosity and greed led him to discover different establishments before he settled in Haute Savoie. There, a great autonomy allowed him a blossoming and a maturity in his desserts, elaborated in the heart of a wild and generous nature. For the past 6 years, Cédric has been refining the sweet score of CLAIR DE LA PLUME and does not hesitate to add a vegetable touch to his desserts.

Benjamin REILHES

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** or Arnaud DONCKELE***. For two years, he assisted Franck Pelux at the Lausanne Palace*. Seduced by the Houses and 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 daily.



Plants and nature: Guillaume's great sensitivity can be explained by his itinerant childhood between the French Alps and the Ardèche gorges. A gourmet, he began his career in the kitchen. But the need for customer relations became ever more pressing: Guillaume then moved to the dining room. Discretion, anticipation of wishes, decorum... All these values made him choose to work with the best such as Georges BLANC***, Régis and Jacques MARCON***, Gilles GOUJON***, Christophe ARIBERT**. Since March 2022, Guillaume has taken over the management of the CLAIR DE LA PLUME.