MEETING
with
L’Oustau de Baumanière 
, Les Baux-de-Provence
Brandon Dehan has been working at the Oustau de Baumanière since 2016 as the head of the sweet section. The culinary complementarity and passion that unites him and Glenn Viel have enabled them to earn a third star in the MICHELIN guide in 2020.
For a long time, people thought that Glenn was making the desserts because there is so much consistency between his dishes and my creations. There is no break in our menu, that’s why it works so well
Interview with the chef by Finedining lovers
Brandon Dehan has a brilliant career, he has received prestigious awards and this very young! In 2019 he was named Young Pastry Chef of the Year by Gault & Millau, in 2020 he was named by his peers “Chef of the Year” and won the “Le Chef” trophy at the 34th edition.
Originally from Picardy, Brandon Dehan first chose to learn cooking to have a different vision of the environment before turning to his real passion: pastry. He began his apprenticeship at the age of 14, at the Auberge du Jeu de Paume in Chantilly, alongside Ophélie Barès. At the age of 19, he held his first position as pastry chef in Christian Têtedoie’s establishment in Lyon, then at L’Auberge des Glazicks, which allowed him to acquire solid experience and develop his art!
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