Bertrand Grébaut

Bertrand Grébaut probably inherited his urge to break free from structures from his vocational training, which was rather unusual for a chef. Before discovering his passion for cooking, he studied literature and graphic design. He trained under very renowned chefs such as Alain Passard, before making a name for himself at L’Agapé as head chef. In 2009, Grébaut – aged just 27 – was the youngest chef in France to be rewarded a star by the Michelin Guide. He took a sabbatical year to travel through Asia to nourish his inspiration and when he returned, decided to open Septime with his associate Théo Pourriat in charge of the fabulous wine selection.

Bertrand’s style of cooking is sustainable and has evolved throughout the years. Chiefly vegetable orientated and contemporary yet deeply rooted into French culinary traditions. His dishes are balanced, spontaneous and natural. Every course is pure poetry.