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Septime: The Cellar, Clamato, From an Island
63,09 €
Few in stock
About the book
Septime, La Cave, Clamato, D’une Île is a personal and atmospheric story about modern French gastronomy, created by Bertrand Grébaut and Théophile Pourriat – the duo behind one of France’s most influential restaurant groups.
The book marks ten years of culinary development and presents a French cuisine in transition – away from the pomp of haute cuisine and ceremonial elegance, toward a lighter, fresher, and more down-to-earth style of cooking. The result is an honest portrait of how Grébaut and Pourriat have redefined what French food means today.
Language: English
Contents and themes:
- Overview of the four venues: Septime, La Cave, Clamato and D’une Île
- Inspiring recipes that unite technique, nature, and aesthetics
- Focus on sustainability, seasonality, and natural wines
- Introduction of simplified luxury – refined food without formal distance
- Foreword by Alain Passard and Thierry Puzelat, two of France’s most influential figures in gastronomy and natural wine
With images that capture both the mood in the kitchen and life around the table, the book conveys the special atmosphere that has made Septime and its sister venues cultural landmarks in Paris and in the countryside.
Septime, La Cave, Clamato, D’une Île is not merely a cookbook, but a monograph of a culinary movement in which craftsmanship, simplicity, and honesty replace luxury and formality – without compromising on flavor or precision.
About the authors
Bertrand Grébaut graduated from Ferrandi Paris, one of the world’s leading culinary schools, and has worked under Joël Robuchon and Alain Passard – two masters of French gastronomy. In 2011, he opened Septime in Paris with his childhood friend Théophile Pourriat, at just 30 years old.
Since then, they have expanded with three additional venues:
- La Cave – an intimate wine bar with a focus on natural wines
- Clamato – an informal seafood restaurant
- D’une Île – a rural guesthouse and culinary retreat
Background and recognition:
- Septime has a Michelin star and is ranked No. 15 on the World’s 50 Best Restaurants list
- Grébaut and Pourriat have received international recognition for their modern, sustainable approach to French food
- The book includes a foreword by Alain Passard (L’Arpège) and Thierry Puzelat (Clos du Tue-Bœuf)
Together, Grébaut and Pourriat represent the new generation of French restaurateurs, where respect for nature and simplicity of expression define the gastronomy of the future.
About the book
Together, Grébaut and Pourriat represent the new generation of French restaurateurs, where respect for nature and simplicity of expression define the gastronomy of the future.
Septime, La Cave, Clamato, D’une Île is a personal and atmospheric story about modern French gastronomy, created by Bertrand Grébaut and Théophile Pourriat – the duo behind one of France’s most influential restaurant groups.
The book marks ten years of culinary development and presents a French cuisine in transition – away from the pomp of haute cuisine and ceremonial elegance, toward a lighter, fresher, and more down-to-earth style of cooking. The result is an honest portrait of how Grébaut and Pourriat have redefined what French food means today.
Language: English
Contents and themes:
- Overview of the four venues: Septime, La Cave, Clamato and D’une Île
- Inspiring recipes that unite technique, nature, and aesthetics
- Focus on sustainability, seasonality, and natural wines
- Introduction of simplified luxury – refined food without formal distance
- Foreword by Alain Passard and Thierry Puzelat, two of France’s most influential figures in gastronomy and natural wine
With images that capture both the mood in the kitchen and life around the table, the book conveys the special atmosphere that has made Septime and its sister venues cultural landmarks in Paris and in the countryside.
Septime, La Cave, Clamato, D’une Île is not merely a cookbook, but a monograph of a culinary movement in which craftsmanship, simplicity, and honesty replace luxury and formality – without compromising on flavor or precision.
About the authors
Bertrand Grébaut graduated from Ferrandi Paris, one of the world’s leading culinary schools, and has worked under Joël Robuchon and Alain Passard – two masters of French gastronomy. In 2011, he opened Septime in Paris with his childhood friend Théophile Pourriat, at just 30 years old.
Since then, they have expanded with three additional venues:
- La Cave – an intimate wine bar with a focus on natural wines
- Clamato – an informal seafood restaurant
- D’une Île – a rural guesthouse and culinary retreat
Background and recognition:
- Septime has a Michelin star and is ranked No. 15 on the World’s 50 Best Restaurants list
- Grébaut and Pourriat have received international recognition for their modern, sustainable approach to French food
- The book includes a foreword by Alain Passard (L’Arpège) and Thierry Puzelat (Clos du Tue-Bœuf)
SKU: 10105855
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