In the kitchen with Glenn Viel: the recipe that will reconcile us with the salad!

Published on September 22, 2022 at 6:15 p.m.

Concentrated with the best products from his vegetable garden, the salad composed by three-star chef Glenn Viel reinvents the genre while sublimating it, with an easy-to-reproduce technique that will amaze your guests. Follow the recipe step by step, in video.

It is at the foot of one of the most beautiful villages in France that the magic operates. At the helm of the kitchens of the Oustau de Baumanière, restaurant of the eponymous hotel estate nestled in Baux de Provence, chef Glenn Viel has been working since 2015, under the benevolent eye of its owner Jean-André Charial, to immerse his visitors in a high-flying gastronomic experience. And for good reason, in this Relais & Châteaux, the one who now bears the three stars of this renowned address likes to sublimate the dishes in their most authentic version while showing an overflowing imagination. Named “Chef of the Year” by his peers in September 2020, this native Breton pushes the limits of local cuisine, combining the demanding know-how of the culinary arts with the imperatives of sustainable development. Manufacture of its own butter from milk from the nearest farm, unique system of seasoning by concentration, tomato dryer on the restaurant terraces and, of course, a vegetable garden where the raw ingredients are grown: Glenn Viel makes eco-responsible innovation a culinary style in its own right to the point of receiving the “Sustainable Gastronomy” distinction awarded by the Michelin Guide.

Read also : These autumn salads to eat all week long

A melting salad, cooked under pressure

So it’s no surprise that the chef is offering us this season’s recipe, halfway between carefree summer and the need to compensate for the various culinary excesses. In the program ? A heart of lettuce garnished with tomatoes preserved in the sun and a creamy rocket salad, whose particularity lies in the subtle cooking of the salad. “It actually doesn’t have any cooking at all, but it lets you think there is,” he says. The chef’s secret? A vacuum pressure, after having wrapped the lettuce in cling film and a 24-hour chilling time in the refrigerator. Results ? A mixed salad, melting, which will have the gift of prolonging a few moments the long lunches of the holidays.

Heart of pressure-cooked lettuce, sun-dried tomatoes, creamy arugula

For 2 people

For the candied tomatoes
Tomatoes (depending on desired salad size)
Olive oil
Salt pepper

For the candied lemon
Lemons (depending on desired size of salad)
1.5l of water
250g salt
400g of sugar

For the lettuce heart
10 confit tomato petals
¼ candied lemon
1 piece of fennel
10 basil leaves
2 cl Castelas olive oil
Salt pepper

For the rocket cream
200g arugula
100g lettuce leaf
50g of tetragon
50g candied green pepper
50g Granny apple
15 cl of olive oil
3g of salt
3 cl of lemon juice


Candied tomatoes
Peel, halve and seed the tomatoes.
Season (salt, pepper, sugar, olive oil) then arrange the tomatoes on the rack of the dryer, add a slice of garlic. The dryer must be installed in a clear place at a minimum of 40°C under glass, if possible with a light breeze (the time for candying the tomatoes is random and depends mainly on the weather). Count all the same 10 h.
Once candied, the tomatoes should be preserved in olive oil.

Candied lemon
Wash and zest the lemons, blanch them three times (cold start).
In a saucepan, make the syrup: bring the water, salt and sugar to a boil. Arrange the lemons in jars and pour the cold syrup. Keep the jars for 3 months before being consumed.

The lettuce
Wash the whole lettuce, drain well, remove the large leaves (keep the large leaves for the rocket cream).
Gently spread the leaves then between each of them place the tomatoes, the very finely chopped fennel, the lemon in thick julienne strips and the basil leaves. Add the oil, salt, pepper and close the lettuce. Wrap the lettuce tightly then vacuum seal it in a shrink bag. Reserve in the fridge for 24 hours.

For the rocket cream
Mix all the elements in a robot, until you obtain a smooth and homogeneous mixture.


In the center of the plate, arrange the creamy arugula.
Season the lettuce with salt, pepper, olive oil and put it in the center of the cream.
To finish, arrange small croutons and a head of dwarf basil.

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