Septime, La Cave, Clamato, D'une île | 誠品線上

Septime, La Cave, Clamato, D'une île

內容簡介

內容簡介 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.

作者介紹

作者介紹 Bertrand Grébaut Théophile PourriatBertrand 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 Boeuf.

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最佳賣點

最佳賣點 : 位於巴黎嬉皮區、米其林三星餐廳Septime，以清爽健康美觀又可口的海鮮與蔬食餐點、自然樸實不浮誇豪奢的服務態度及用餐空間，引發一場餐桌革命...

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