Anglais Septime, La Cave, Clamato, D'une île (édition en anglais)

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À propos

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 and 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.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Cuisines par thèmes > Cuisine des chefs

  • Auteur(s)

    Bertrand Grebaut, Théophile Pourriat, Benoit Cohen

  • Éditeur

    Phaidon Press

  • Date de parution

    28/10/2021

  • EAN

    9781838662202

  • Disponibilité

    Manque sans date

  • Nombre de pages

    304 Pages

  • Longueur

    29 cm

  • Largeur

    25 cm

  • Épaisseur

    3.1 cm

  • Poids

    1 740 g

  • Distributeur

    Sodis

  • Support principal

    Grand format

Infos supplémentaires : Illustré   Relié  

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