|
Une nouvelle génération de jeunes cuisiniers singuliers s’impose en France. Argol initie une collection autour de quelques uns de ces chefs emblématiques.
A new generation of unique young cooks is establishing itself in France. Argol is introducing a collection on some of the leading chefs who represent this cuisine. Premier livre de Bertand Grébaut sur sa cuisine du restaurant Septime, projet original dans sa conception, propose de tout découvrir d’un des jeunes chefs les plus en vue de la génération montante qui bouleverse aujourd’hui les critères des restaurants gastronomiques.
Au fil des saisons, tout au long d'un entretien, le reportage photographique de François Flohic ouvre les coulisses de la cuisine et suit la création quotidienne de Bertrand Grébaut. Ses gestes, ses rapports avec l’équipe, les produits, les cuissons, les accords, les menus, les plats, tout est révélé simplement, avec le naturel qui sied à ce chef. Toutes ses recettes sont suivies par étapes, photographiées et commentées de leur conception au dressage dans l’assiette. Notamment l’emblématique bouillon de foin, plat gourmand d’apparence simple, et les assiettes printanières de fraîcheur et de cru, des plats à l’image de la cuisine de Bertrand Grébaut. Bertrand Grébaut is undoubtedly the young innovative chef, independent and sincere, who is gently shaking up the codes of French gastronomy, in a restaurant that resembles its traditions. Who is this thirty-year-old chef and what is his cuisine that people the world over are discovering at his restaurant Septime? What was his path toward the culinary world? What is his current undertaking, and especially what are his dishes that put his guests in a state of reverie? This book reflects a year of interviews and photographs, on the origin and construction of his cuisine. While following the seasons, Grébaut reveals, without holding back, the complexity and clarity of his creation, the demands and choices of constantly creating and innovating his menu. Each aspect of his work is uncovered: products, cooking, and pairings, developed recipes that are illustrated step by step, detailed menus, the wine list, and thoughts on the business, his team and the daily life of the restaurant. With this book, Bertrand Grébaut provides gourmets and cooks alike an incredible cooking lesson.
|
