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Septime: La Cave, Clamato, D'une île — Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen
About the book
French cuisine for contemporary cooks. A suggestive and intimate gastronomic monograph by the duo behind one of France's most acclaimed restaurant groups – a Michelin-starred collective that has shifted French cuisine from the ceremonial and lavishness of haute cuisine to a lighter, fresher, and more approachable cooking style.
This long-awaited debut book celebrates ten years of success for chef Bertrand Grébaut and his partner Théophile Pourriat. Its exceptionally inspiring recipes demonstrate how they managed to move French cuisine away from the formality and grandeur of haute cuisine. By introducing a dose of simplicity and modernity to their approach, they have gained a large following, not only through their acclaimed Parisian restaurant Septime, but also through their work at all four of their venues presented in the book. The book features a foreword by the famous chef Alain Passard and natural wine producer Thierry Puzelat.
About the author
Bertrand Grébaut attended the famous Parisian culinary school Ferrandi. After that, he honed his skills with three-Michelin-starred chefs Joël Robuchon and Alain Passard, and in 2011, at the age of 30, together with his high school friend Théophile Pourriat, he opened the restaurant Septime in the 11th arrondissement of Paris (currently 15th on The World’s 50 Best Restaurants list). This was followed by La Cave (a small and lively bar specializing in natural wines), Clamato (a popular seafood-focused spot), and the charming country guesthouse D'une île. The foreword is signed by Alain Passard, the legendary chef and owner of the three-Michelin-starred restaurant L'Arpège in Paris, as well as the renowned natural wine producer Thierry Puzelat from Clos du Tue Bœuf.
Reviews
"A masterful work of joy and creation that shows how cultural, agricultural and culinary forces have shaped a beloved Parisian legend. It seems impossible to capture the sublime experience provided by the Septime family of restaurants in a book, and yet—here it is. Is it magic? I think that’s the only explanation.” — Alice Feiring, wine author and author of Natural Wine for the People
"Details… a new era of French cooking through recipes that emphasize simplicity and approachability." — Food & Wine
"One of France’s most admired partnerships… Grébaut and Pourriat share some of their most iconic dishes from the bistro menu of their Paris restaurant Septime, as well as from their four other venues." — Fine Dining Lovers
“Lavish.” — 425 Magazine
“Filled with striking photography, unique anecdotes and information.” — Le Cordon Bleu
Specifications
| Category: | Book in English |
| Supplier: | Phaidon |
| Binding: | Hardcover |
| Year of publication: | 2021 |
| Number of pages: | 304 |
| Format: | 290mm x 250mm |
| Weight: | 1750g |
| ISBN: | 9781838662202 |
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