Septime

At Septime, chef Bertrand Grébaut has created a culinary approach that honors French tradition while embracing contemporary sensibilities and seasonal rhythms. His cooking philosophy centers on sourcing the finest local, seasonal, and organic ingredients, then allowing their inherent qualities to guide each dish's development. This isn't cuisine that relies on elaborate techniques or exotic ingredients to impress; instead, it finds sophistication in purity, precision, and deep respect for the products themselves.

The carte blanche format—5 courses at lunch, 7 at dinner—gives Grébaut complete creative freedom to respond to what's available at the market and what's at its peak. This might mean delicate preparations of white tuna tartare that showcase the fish's pristine quality, or a perfectly cooked pintade (guinea fowl) that demonstrates mastery of classic French technique. Vegetables receive equal attention and creativity: confit artichoke becomes a revelation of texture and flavor, while a refined vichyssoise reimagines the classic leek and potato soup with contemporary elegance.

The menu's plant-forward inclinations reflect modern dining preferences without sacrificing flavor or satisfaction. Dishes like Camargue mussels and fatty tuna belly (ventrèche de thon gras) demonstrate the kitchen's ability to work with premium proteins, while the emphasis on vegetables and the availability of vegetarian options ensure that plant-based diners are equally well-served. Each plate arrives as a study in balance—flavors are clear and distinct, textures are thoughtfully varied, and presentations are beautiful without being fussy.

Grébaut's style might be described as "haute goût"—high flavor—where intensity and clarity of taste take precedence over elaborate plating or molecular techniques. Desserts follow this same philosophy, with offerings like buttermilk ice cream with cherry clafoutis showcasing seasonal fruit and traditional French pastry techniques in a refined, modern context. Simple yet savory desserts provide a satisfying conclusion without overwhelming the palate after the preceding courses.

The kitchen's commitment to natural and organic products extends beyond mere trend-following; it's a fundamental aspect of the restaurant's identity and flavor profile. This approach results in dishes that taste vibrantly alive, where the essential character of each ingredient comes through clearly. Whether you're experiencing the lunch or dinner menu, you're tasting Grébaut's vision of what modern French cuisine can be: rooted in tradition, responsive to the seasons, and executed with exceptional skill.