現在はThe World's 50 Best Restaurantsの常連であるSeptimeの他、Septimeに併設されたワインバー La Cave ラ・カーヴ、魚介専門のビストロ Clamato クラマト、パリ南西のRémalard レマラールにある郊外レストラン D'un île ダン・イルと4つの施設を展開している。
This book is offered for sale as a used copy. There is some wear to the cover and corners, but the interior pages are clean and in good condition. ----------------------------------------------------
In April 2011, the restaurant Septime opened in Paris’s 11th arrondissement. Its chef, Bertrand Grébaut, who honed his skills under Alain Passard and Joël Robuchon, is often said to have sparked a quiet revolution in contemporary gastronomy.
Together with his longtime friend Théophile Pourriat, whom he has known since the age of fifteen, Grébaut set out to create a place where food could be enjoyed in a natural, relaxed way, while remaining thoughtful, essential, and deeply flavorful. What began as this shared vision has since grown into one of the most closely watched restaurants in the world.
Today, Septime is a regular presence on The World’s 50 Best Restaurants list. Around it has developed a constellation of related spaces: the wine bar La Cave, the seafood-focused bistro Clamato, and D’un île, a countryside restaurant located in Rémalard, southwest of Paris.
This book can be seen as a culmination of the past decade of Grébaut’s work. It traces ten years of questions, experiments, and refinements, bringing together dishes and recipes from each of the restaurants, as well as the relationships that shaped them—producers, fishermen, winemakers, guests, and friends. All are presented as integral elements in what Septime has become.
From the sources of culinary inspiration to the philosophy behind the cooking, this volume offers a deeper look into the thinking and sensibility of Bertrand Grébaut, and into the world that has grown around Septime.
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