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Celebrated Paris chef Bertrand Grébaut dies at 44

Saturday 04 July 2026 - 12:15
By: Sahili Aya
Celebrated Paris chef Bertrand Grébaut dies at 44

Bertrand Grébaut, one of the most influential figures in contemporary French gastronomy and the co-owner of the acclaimed Paris restaurant Septime, has died at the age of 44 following an illness.

His death marks the loss of a chef widely credited with helping redefine modern Parisian dining through a cuisine that combined technical precision, seasonal ingredients and understated creativity.

A leading voice in modern French cuisine

Grébaut rose to prominence alongside business partner Théo Pourriat, with whom he built the Septime restaurant group into one of the capital's most respected hospitality brands.

The pair developed a portfolio that extended beyond their flagship restaurant, earning recognition for a dining philosophy centred on locally sourced produce, sustainability and minimalist cooking.

Their approach influenced a new generation of chefs and contributed to Paris's reputation as a global centre for innovative fine dining.

International recognition for Septime

Since its opening, Septime became one of the city's most sought-after restaurants, attracting diners from around the world and receiving widespread acclaim from international food critics.

Grébaut's cooking was celebrated for balancing simplicity with refined technique, placing seasonal ingredients at the heart of every menu while avoiding unnecessary complexity.

His work helped shape evolving trends in French gastronomy, where authenticity and responsible sourcing increasingly became defining values.

Legacy beyond the kitchen

In addition to his Paris ventures, Grébaut expanded his culinary vision by opening the countryside inn D'une Île in France's Perche region, reflecting his commitment to regional produce and relaxed hospitality.

Colleagues frequently described him as a chef who combined creativity with humility, earning admiration not only for his cuisine but also for his collaborative approach to the profession.

His passing has prompted tributes from across the culinary world, where he is remembered as one of the leading figures of his generation.


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