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- Author: Bertrand Grébaut
- Publisher: PHAIDON PRESS
- Year: 2021
- Pages: 304
- ISBN-10: 1838662200
- ISBN-13: 9781838662202
- Format: 25.2 x 29.2 x 3.1 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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.
EXTRA 10 % discount with code: EXTRA
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- Author: Bertrand Grébaut
- Publisher: PHAIDON PRESS
- Year: 2021
- Pages: 304
- ISBN-10: 1838662200
- ISBN-13: 9781838662202
- Format: 25.2 x 29.2 x 3.1 cm, kieti viršeliai
- Language: English English
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.
Reviews