Bertrand Grébaut, chef and co-founder of Septime, died at the age of 44 from cancer.

Parisian gastronomy has lost one of its most influential figures. Bertrand Grébaut passed away in Paris on the night of July 2nd to 3rd, at the age of 44, after a battle with cancer. His business partner, Théophile Pourriat, announced the news on July 4th on the Instagram account of the restaurant Septime. "It is with immense sadness that I announce the passing of Bertrand. He fought with all his might and immense courage against the disease," he wrote, adding that he had "lost his best friend, his business partner, his brother." Grébaut grew up in the 5th arrondissement of Paris and initially pursued graphic arts before enrolling, at the age of 20, at the Ferrandi culinary school, from which he graduated at the top of his class. There he met his future partner, chef Tatiana Levha, now owner of Le Servan and Double Dragon.

From Alain Passard's L'Arpège to Septime: the birth of a cuisine of conviction

After a challenging stint at La Table de Robuchon, an internship with Alain Passard at L'Arpège revealed his true calling. He then took the helm at L'Agapé in the 17th arrondissement, where he earned a Michelin star at just 26 years old. But the world of classic haute cuisine didn't suit him. He spent seven months in Asia, then returned in 2011 to open Septime on rue de Charonne in the 11th arrondissement with his childhood friend Théophile Pourriat. Against the backdrop of the burgeoning bistronomy movement, the restaurant established a unique style: a relaxed, wood-paneled setting, bare tables, set menus, and locally sourced, plant-based cuisine. A Michelin star followed in 2014, and a place in the World's 50 Best Restaurants list in 2016. The empire has expanded to include Clamato, La Cave, the Tapisserie pastry shop, and the Auberge d'une Île in the Perche region. "A chef as discreet as he is talented, largely outside the current star system, Bertrand Grébaut trained many young cooks and instilled a new approach to the profession, a blend of high standards and a relaxed style," praised the website Bouillantes. "If he were a movement, Bertrand would be a groundswell," Le Fooding paid tribute.