{"id":26776,"date":"2026-07-06T11:44:54","date_gmt":"2026-07-06T09:44:54","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/bertrand-grebaut-silence-after-septime\/"},"modified":"2026-07-06T11:44:54","modified_gmt":"2026-07-06T09:44:54","slug":"bertrand-grebaut-silence-after-septime","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/bertrand-grebaut-silence-after-septime\/","title":{"rendered":"Bertrand Gr\u00e9baut: Silence After Septime"},"content":{"rendered":"<div>\n<p class=\"Corps\">Bertrand Gr\u00e9baut, the head of <a href=\"https:\/\/www.septime-charonne.fr\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Septime<\/strong><\/a>, leaves behind a restaurant that has become a benchmark, but above all, a way of thinking about cuisine that has profoundly shaped the last fifteen years. His business partner, Th\u00e9ophile Pourriat, announced his passing on Saturday in a particularly moving message. When Septime opened its doors in 2011, Paris was in the midst of a gastronomic transformation. Conventions were shifting, dining rooms were becoming more relaxed, and dishes were shedding all that was superfluous. Bertrand Gr\u00e9baut was part of this movement without ever seeking to theorize it. Precise cooking techniques, carefully selected ingredients, a commitment to seasonality, and cuisine free from all constraints. Over the years, Septime has become a destination for Parisians and food lovers from around the world alike. Around this restaurant emerged <a href=\"https:\/\/www.clamato-charonne.fr\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Clamato<\/strong><\/a>, Septime La Cave, and then Tapisserie, all while never straying from the same guiding principle: to offer cuisine that is exacting, accessible, and deeply sincere. Bertrand Gr\u00e9baut\u2019s passing today extends far beyond the walls of a single Parisian restaurant. It also serves as a reminder of just how much certain chefs influence an entire generation without fanfare, by remaining true to their convictions rather than to trends.         <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>French gastronomy has lost one of its most influential chefs. Bertrand Gr\u00e9baut passed away at the age of 44, leaving behind a vision of cuisine that shaped an entire generation. <\/p>\n","protected":false},"author":4,"featured_media":26777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Bertrand Gr\u00e9baut: Silence After Septime | Restaurant Paris | Edouard Amoiel","description":"French gastronomy has lost one of its most influential chefs. Bertrand Gr\u00e9baut passed away at the age of 44, leaving behind a vision of cuisine that shaped an e"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[357],"style-de-restaurant":[],"class_list":["post-26776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","restaurants-par-lieux-paris"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=26776"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/26777"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=26776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=26776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=26776"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=26776"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=26776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}