Septime
La Cave, Clamato, D'une île
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
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Specificaties
| ISBN/EAN | 9781838662202 |
| Auteur | Bertrand Grébaut |
| Uitgever | Phaidon Press B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | |
| Lengte | 292.0 mm |
| Breedte | 252.0 mm |
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 Bœuf.