Septime - Grébaut, Bertrand;Pourriat, Théophile;Cohen, Benoit
34,99 €
inkl. MwSt.
Versandkostenfrei*
Verlag / Hersteller kann z. Zt. nicht liefern
Melden Sie sich für den Produktalarm an, um über die Verfügbarkeit des Produkts informiert zu werden.

  • Gebundenes Buch

An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France
This much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat s success. Its highly inspiring recipes demonstrate how these two leading figures of bistronomy 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.…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France

This much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat s success. Its highly inspiring recipes demonstrate how these two leading figures of bistronomy 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.

Autorenporträt
Bertrand Grébaut attended the famous Parisian culinary school Ferrandi. He then trained with the 3-Michelin-star chefs Joël 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 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 île. With a preface by Alain Passard, legendary chef and owner of the three-Michelin-starred restaurant L'Arpège in Paris, France, and iconic natural winemaker Thierry Puzelat from Clos du Tue Buf.