« The notion of colour is absolutely paramount on my plates. »
Bertrand Grébaut, an eco-responsible chef with multiple commitments: essentially plant-based cuisine, prioritising short circuits and seasonal fruit and vegetables. The decoration of his restaurants, contemporary, takes on rustic, raw and sincere accents, in the image of his cuisine. In his plates, noble products at the service of his committed creativity. Soft chromatic choices, minerals, tones on tones. One strong identity, three restaurants: Septime, Clamato, and one last one in the Perche, D’une île.
Emblematic chef of the Parisian bistronomy, he hovers around the universe of Bertrand Grébaut with a decidedly bohemian mood.
3 words to define the Perch ?
Peace, inspiration, nature.
Do you have any desires for the next few days?
Spend some time at D’une île. I also dream of melting half a raclette wheel by the fireplace.
3 Parisian addresses?
The Double Dragon, The Clarence, Tsukizi.
Hot Stuff !
Find this object
Antwan Horfee
Find this object
Carhartt x Pelago
Find this object
Septime La Cave
Find this object
Bully 1803
Find this object
Paul Hawken
"Erase your grip."
A mantra ?
« Erase your grip ». A phrase that Alain Passard repeated every day at the arpeggio. Applied to cooking, one could say that it consists in minimising the intervention of the cook on the products in order to let them express themselves.
3 words to describe your cuisine ?
A cuisine of reference, durable and contemporary.
A popular food of the moment?
The Cédrat of Mas Bachès.
An essential food in your kitchen?
The fig leaf. The season is unfortunately over, but in infusions it is extraordinary. It also gives ice creams, broths, marinades, an exhilarating scent of garrigue and coconut.
