As Head Chef of bijou bistro Septime, Chef Bertrand Grébaut has brought modern French cuisine to the 11 Arrondissement of Paris. Placed as number 49 from the World’s 50 Best, Septime’s menu reflects chef Grébaut’s delicate and dynamic cooking style developed from his time under the wings of Alain Passard and travels through Asia.

After training at l’ESAG – one of France’s best culinary schools -  chef Grébaut worked in the kitchens of Marius et Jeannette and La Table de Joël Robuchon, only to find himself working in L’Arpège under Alain Passard in 2006. Having spent four years at the restaurant, while it won its first Michelin star, he left in 2011 only to open Septime a year later.

Since its opening, Septime has been the talk of the town, earning accolades and prestige bestowed by chef Grébaut’s cuisine. Creative, progressive and seasonal, the menu changes every day depending on the fresh ingredients available. He has since opened Septime La Cave, a wine bar and Clamato, an oyster bar, in Paris.

 

Four Questions with Betrand

Describe your culinary philosophy in 5 words...

Nature, seasonality, raw, tradition and modernity

 

How did you feel when you received your Michelin star?

We were very honoured, surprised and excited, but we didn't stop to try to be better and better every day, we know it can be so ephemerid.

 

What is your greatest inspiration?

The products are my first inspiration but I find lots of idea in the classic french cuisine.

 

What three things would you take to a desert island?

My chef knife, an ipod and a bottle of champagne!

 

Awards
  • Michelin star - Septime
  • #49 World's 50 Best Restaurants

 

Recipes

 

Septime

80 rue de charonne

Paris 11

France

+33 (0) 1 43 67 38 29

septime-charonne.fr

 

 

Images © François Flohic