Bertrand Grébaut, chef and co-founder of Septime in Paris, has died at the age of just 44 following a battle with cancer. His death has prompted an outpouring of grief across the French and international gastronomic communities, reflecting his profound contribution to reshaping contemporary French dining. Born on 5 December 1981, Grébaut initially pursued a career in graphic design before turning to cooking, a decision that would ultimately change the way Parisians, and diners far beyond the French capital, thought about eating out. He trained at Ferrandi Paris, worked under Alain Passard at L’Arpège and later took charge of the kitchen at L’Agapé, which earned a Michelin star under his leadership while he was still a remarkably young chef. In 2011, he opened Septime with Théophile Pourriat on rue de Charonne in Paris’s 11th arrondissement. From its earliest years, Septime became far more than a successful restaurant. It emerged as a touchstone for a new French gastronomy, one that cast off the weight of formality and made room for seasonality, exceptional produce and an aesthetic that was more pared-back, urban, immediate and distinctly bistronomic.
Septime received its Michelin star in 2014 and gradually developed into one of the world’s most sought-after restaurants. In 2024, it climbed to No. 11 in The World’s 50 Best Restaurants, confirming the scale of its international influence. The following year, it ranked No. 40, retaining its place among the restaurants that continue to shape the way contemporary French cuisine is discussed and understood. Alongside Iñaki Aizpitarte’s Le Chateaubriand, Septime became one of the principal forces behind the renewal of Parisian dining, paving the way for an entire generation of chefs and restaurateurs. Together with Théophile Pourriat, Grébaut went on to create a small constellation of establishments around Septime, including Clamato, Septime La Cave, Tapisserie and D’Une Île in the Perche region. Bertrand Grébaut was one of those chefs whose influence extended beyond the food itself. It could also be felt in the way he understood the contemporary restaurant as a living, evolving organism. His death is therefore a profound loss for both French and international gastronomy. He helped transform the way an entire generation viewed haute cuisine, making it freer, more grounded and more closely connected to Paris, to place, to the seasons, to producers and, above all, to real life.