Pioneering theneo-bistro

As Head Chef of bijou bistro Septime, Chef Bertrand Grébaut has brought modern French cuisine to the 11 Arrondissement of Paris. Placed as number 52 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.

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. His creative and progressive cooking style, served in a laid-back and casual environment, with accessible pricing and warm service is claimed to have been part of the emergence of thenew style of restaurant, known as ‘neo-bistro’.

Now the Parisian superstar chef isjoining the team at infamous London venue, Lyle’s,for two nights,on1stand 2nd February 2016, to cook up a storm.

On explaining why James invited Bertrand over for The Guest Series, he says “I want to bring people over that I find inspiring, someone on a similar wavelength. Septime is one of my favourite restaurants in the world and I go every time in Paris. There’s so much care in all aspects of the restaurant but the impression is that it’s all very easy and laid back. I love that.”

Bringing together a mix of their cooking styles, Bertrand and James will be developing a menu together over the new few weeks, to be announced on the evening.

Find out more information about Bertrand’s cooking career

Lyle’s

Tea Building

56 Shoreditch High Street

London

E1 6JJ

www.theguestseries.com