Septime, La Cave, Clamato, D'une ile

La Cave, Clamato, d'Une ï½le

By: Bertrand Grebaut, Theophile Pourriat, Benoit Cohen

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Hardcover | 12 October 2021 | Edition Number 1

At a Glance

Hardcover
304 Pages

Dimensions(cm)
33.7 x 26.8 x 4.7

Hardcover

RRP $79.95

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French cuisine for today's kitchens. An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France - the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher, more approachable style of cooking

This much-anticipated debut book celebrates ten years of chef Bertrand Grebaut and partner Theophile Pourriat's success. Its highly inspiring recipes demonstrate how they have moved French cuisine away from the ceremony and grandeur of haute cuisine. By introducing an air of simplicity and modernity to their cooking, they gained a legion of admirers, not only for their much-praised Parisian restaurant Septime but for their work in all four of their premises featured in the book. With a preface by acclaimed chef Alain Passard and natural winemaker Thierry Puzelat.

About the Authors

Bertrand Grebaut attended the famous Parisian culinary school Ferrandi. He then trained with the 3-Michelin-star chefs Joel Robuchon and Alain Passard and, in 2011 at the age of 30, in partnership with his high-school friend Theophile Pourriat, he opened Septime in the 11th arrondissement of Paris (currently #15 on the World's 50 Best Restaurants list). This was followed by La Cave (a tiny, bustling bar specialising in natural wines), Clamato (a crowded seafood-oriented spot), and their charming countryside guesthouse D'une ile.

With a preface by Alain Passard, legendary chef and owner of the three-Michelin-starred restaurant L'Arpege in Paris, France, and iconic natural winemaker Thierry Puzelat from Clos du Tue Boeuf.

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