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 This much-anticipated debut book
celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat's success. Its
highly inspiring recipes demonstrate how they 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. With a preface
by acclaimed chef Alain Passard and natural winemaker Thierry Puzelat.
