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Bertrand Grébaut of bistro Septime in Paris

The chef behind Paris' neo-bistro chats with us about opening his new pastry shop during lockdown, and his favourite places to eat and drink in Paris.


How are you spending your time in lockdown?

We have many ongoing projects to dedicate time to, between our click and collect offers, the opening of our pastry shop Tapisserie and the weekends in the Parisian parks with our kids. We don’t have a moment to get bored.

Is there anything you’re enjoying cooking at home at the moment?

I enjoy the return of the asparagus and ramsons season, but I also have a lot of fun trying out all the take-away offers from fellow restaurants.

What are your most popular dishes at Septime, Clamato and La Cave?

At Septime, we do not have a best-selling dish, as the tasting menu changes all the time, but in this pandemic moment we are happy to observe that the vegetarian offer works really well.

The best-selling dish at Clamato is always the ceviche and the maple syrup tart, and at Septime La Cave our best-selling dish is dried beef Cecina with mozzarella and fennel oil, paired with a nice glass of Primo Senso by Nicolas Renaud.

When life in Paris is open, name a few places that you love to eat and drink at?

I love to go eat at Le Servan, Le Dauphin, Le Maquis for some great French cuisine and Lao Siam for some excellent south Asian cuisine. Concerning the drinks, Bambino is my go to choice because of the nice selection of music and wine, paired with some small plates to share.


About Bertrandt

Bertrandt Grébaut worked with Alain Ducasse at Arpege in Paris and now is the executive chef of the very cool Paris' wine bar, Septime, as well as its siblings, La Cave, Clamato, and Tapisserie.

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