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About the author: Bertand Grébaut 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 Théophile Pourriat, he opened Septime in the 11 th arrondissement of Paris (currently #15 on the World’s 50 Best Restaurants list). This was followed by La Cave (a tiny, bustling bar specializing in natural wines), Clamato (a crowded seafood-oriented spot), and their charming countryside guesthouse D’une île. 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 form Clos du Tue Bœuf.

Praise for Septime: La Cave, Clamato, D’une île: "A masterful work of joy and creation that shows how cultural, agricultural and culinary forces forged a beloved Parisian legend. It seems impossible that the sublime experience of the Septime family of restaurants could be translated into a book, yet here it is. Was it sorcery? I think that's the only answer." - Alice Feiring, wine writer and author of Natural Wine for the People

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