Bertrand Grébaut and Théophile Pourriat, gastronomic success story
The creative and inspiring duo, who have been delighting the Parisian scene for ten years, reveal a part of their intimacy in a book published by Phaidon,“Septime, La Cave, Clamato, D’une île,”named after their different establishments in Paris and in the Perche region. This is an opportunity to (re)discover the iconic recipes of the two troublemakers, such as mayo eggs with Aquitaine caviar, lobster stew from the Chausey Islands and cabbage with flouve-infused cream and candied cherries.
Septime, La Cave, Clamato, D’une île, de Bertrand Grébaut et Théophile Pourriat,
by Delphine Le Feuvre