MAY 11, 2026 - COLLABORATIONS

Vilebrequin La Plage x Glenn Viel

Vilebrequin La Plage unveils a gastronomic collaboration with three-starred Chef Glenn Viel during the Cannes Film Festival.

A MEETING OF SOLAR ELEGANCE
AND CULINARY AUDACITY

On the occasion of the 79th edition of the Cannes Film Festival, held from May 12 to 23, 2026, Vilebrequin La Plage is making waves on the Croisette. The iconic swimwear brand announces an exceptional culinary partnership with Glenn Viel, a leading figure in French haute cuisine.

Located on the Croisette, Vilebrequin La Plage embodies the Riviera’s "Dolce Vita" spirit: a chic, colorful, and relaxed setting where seaside elegance meets playful refinement. For this festival fortnight, the beach becomes the stage for a unique dialogue between the brand's cherished maritime world and Glenn Viel’s creative signature. Inspired by the Mediterranean—as well as his childhood memories of Brittany—the Chef has designed a gourmet menu with Southern accents. At the heart of this selection, the ratatouille (the establishment's signature dish) is reinterpreted with the boldness and modernity that define the Viel style, offering a gourmet experience for festival-goers and beach regulars alike.

A COMMITTED AND VISIONARY CHEF

GLENN
VIEL

Born in 1980, Glenn Viel has established himself as one of the most creative chefs of his generation. As the Executive Chef of L’Oustau de Baumanière in Les Baux-de-Provence, he earned his third Michelin star in 2020 and was named "Chef of the Year" by his peers that same year. Renowned for his eco-responsible approach, he received the "Sustainable Gastronomy" distinction for initiatives such as his organic vegetable garden and his innovative "seasoning pebbles" technique, designed to concentrate flavors naturally. A permanent judge on the hit show Top Chef since Season 13, he brings his taste for innovation and passion for authentic products to this Cannes collaboration.

DISCOVER THE BEACH

A SIGNATURE MENU ROOTED
IN THE SEA AND THE LAND

Glenn Viel’s menu for Vilebrequin La Plage focuses on seasonal Mediterranean ingredients, crafted with meticulous precision:

Starters: Alongside the famous ratatouille, the Chef offers "Marinière-style" mussels with a hint of vin jaune, as well as a "Harlequin" carpaccio.

Main Courses: The focus is on freshness, featuring red mullet with raw fennel and sauce vierge, or lamb elevated in a dish of lamb chops,
eggplant, and "a breath of Provence." The Chef’s personal interpretation of the pissaladière is also featured.

Desserts: Indulgence takes shape through creations such as "Strawberries at your fingertips" (basil cream and candied lemons),
pistachio praline crème brûlée with orange blossom, and a cherry clafoutis served with vanilla ice cream and cherry juice.

DISCOVER THE BEACH