Glenn Viel, the acclaimed three-Michelin-star chef of L’Oustau de Baumanière and one of the most beloved figures of Top Chef France, is known for his humor, standards, and charisma. With La Cuisine d’un Cancre, published by Hachette Cuisine, he releases his first cookbook — a personal journey far from the cliché of the perfect prodigy, highlighting creativity, resilience, and passion. This book showcases his creative and accessible gastronomy, full of character. One standout recipe: his revisited pizzaladière. Instead of dough, Glenn Viel uses sardines, brings lightness with brousse cheese, and adds crunch through burnt bread crumbs. A unique Mediterranean recipe, between land and sea, that modernizes a French classic while preserving its soul.
Ingredients
For the Onion Compote
- 8 onions
- Olive oil
- Thyme
- Balsamic vinegar
- Salt & pepper
For the Seasoned Brousse
- Brousse cheese
- Mascarpone
- Heavy cream
- Olive oil
- Salt & pepper
For the Burnt Bread
- Country bread
For the Sardines
- Sardines
- Olive oil
- Salt & pepper
Finishing Touch
- Black olive oil
- Basil leaves
Recipe Instructions
Onion Compote
Gently cook the onions with thyme and olive oil until soft and caramelized. Season with balsamic vinegar, salt, and pepper.
Seasoned Brousse
Blend all ingredients until creamy. Transfer to a piping bag and chill.
Burnt Bread Powder
Toast thin slices of the bread until dark and crispy. Blend and sift into a fine powder.
Sardines
Remove the fillets, flatten them, torch the skin lightly, and season.
Plating
In a shallow plate: onion compote + a touch of brousse + one sardine fillet. Add black olive oil drops and burnt breadaround the edges. Finish with fresh basil.
Serve well-chilled a true ode to the South of France and those endless summer dinners.
Also discover: marinated sardines that bring back sunny summer days, and a californian green goddess salad
