£40.86

Phaidon Press Septime: LA CAVE, CLAMATO, D'UNE ILE

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£41 today · usual range £0–£0 · best ever £33

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Price History & Forecast

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Last 221 days • 221 data points (No recent data available)

Historical
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£41.87 £31.90 £34.08 £36.25 £38.43 £40.60 £42.78 01 July 2025 25 August 2025 19 October 2025 13 December 2025 06 February 2026

Price Distribution

Price distribution over 221 days • 5 price ranges

Days at Price
Current Price
23 days 8 days 7 days 69 days 114 days · current 0 29 57 86 114 £33-35 £35-36 £36-38 £38-40 £40-42 Days at Price

Price Analysis

Most common range: £40-42 (114 days, 51.6%)

Price range: £33 - £42

Price levels: 5 price ranges over 221 days

Description

A son ouverture au printemps 2011, le restaurant parisien Septime crée une petite révolution dans le milieu de la gastronomie. Bertrand Grébaut, qui s'est formé auprès d'Alain Passard et Joël Robuchon, est de cette nouvelle génération de chefs qui veulent bousculer les codes de la restauration traditionnelle. Grébaut et son associé Théo Pourriat s'affranchissent du classicisme tout en le réinterprétant, et font souffler un vent de légèreté et de modernité en cuisine. Septime, est un lieu chaleureux aux allures de bistrot. On y vient de loin pour découvrir une cuisine tout en retenue, instinctive, accordant une place importante au végétal et à la micro-saisonnalité : Aubergine confite, vinaigrette au miso de riz rouge, figues et mûres sauvages, Endive braisée au savagnin, grillée au barbecue, velouté de moules et pimenton, lard de porc noir de Bigorre ou Glace à la menthe, marmelade de mandarine satsuma, zaatar. Au fil des années, le binôme décline cet esprit et ouvre trois autres adresses, chacune avec son identité propre. La Cave, cave à vin miniature, spécialisée dans les vins naturels, est chaleureuse et bondée. Chez Clamato, familles et bande d'amis viennent se régaler de poissons et fruits de mer. Enfin, D'une île, magnifique ferme en pleine campagne du Perche, accueille ses hôtes avec une Poularde en cocotte lutée ou des Choux à la crème infusée à la f louve odorante. Entre cueillette sauvage et potager, cet environnement naturel devient pour le chef source d'inspiration autant que de respiration. A travers textes, recettes et magnifiques photographies, ce livre - intime et personnel - , retrace dix ans de créativité et de succès mais aussi dix ans de tâtonnements et de questionnements. Il raconte également dix ans d'amitié et de rencontres avec les producteurs, pêcheurs, vignerons et clients croisés chaque jour.

Product Specifications

Format
Hardcover
Domain
Amazon UK
Release Date
21 October 2021
Listed Since
01 June 2021

Barcode

No barcode data available

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