Septime, The Cellar, Clamato, From an Island
Modern French gastronomy with heart and soul
🍽️ Septime, La Cave, Clamato, D'une île is an inspiring book that brings together the philosophy, food and stories behind some of Paris' most influential restaurants. Based on Septime and its sister projects, it portrays a modern, relaxed and ingredient-driven way of cooking and thinking about food.
Combining personal stories with carefully selected recipes, the book captures the feel of a new generation of French gastronomy, where simplicity, season and taste are at the center. A beautiful book to both cook from and browse through.
About the author
Bertrand Grebaut is trained at the renowned Ferrandi culinary school in Paris and has previously worked with three-star Michelin chefs such as Joël Robuchon and Alain Passard. In 2011, at only 30 years old, He opened the restaurant Septime together with his childhood friend Théophile Pourriat.
Since then, they have also created La Cave, a lively natural wine bar, Clamato with a focus on seafood, and the rural guesthouse D'une île. Septime is now considered one of the world's most influential restaurants.
The book has a foreword by Alain Passard and natural wine profiler Thierry Puzelat.
