Bertrand Grébaut, the French chef known for pioneering a fresh approach to French dining with his celebrated restaurant Septime, died on July 2 in Paris. He was 44. Grébaut had been diagnosed with cancer in late 2025 and had gradually reduced his professional commitments.

Grébaut co-founded Septime in 2011 with his longtime business partner Théophile Pourriat. The restaurant’s name was inspired by a fictional restaurateur from the 1966 French comedy "Le Grand Restaurant." Septime quickly gained recognition for blending elements of haute cuisine with casual bistro fare, departing from the traditional French fine dining scene that had largely resisted change.

Located in Paris’s 11th Arrondissement on the Right Bank, a neighborhood less frequented by mainstream tourists compared to the more famous Left Bank, Septime stood out for its minimalist design featuring polished concrete floors and wooden tables, evoking a Scandinavian atmosphere rather than a classic French aesthetic. This novel approach combined with a limited menu contributed to its rapid rise in popularity, eventually earning a Michelin star in 2014 and becoming notoriously difficult to book.

Grébaut belonged to a new generation of French chefs intent on redefining the country’s culinary landscape. He once remarked that the choice to open Septime in the 11th Arrondissement was “a no-brainer,” citing the area’s energy, creative freedom, and openness. He had trained in upscale Left Bank kitchens earlier in his career but sought a more dynamic and inclusive environment.

Born in Paris in 1981, Grébaut’s early interests included graffiti art, and he initially pursued studies in graphic design before turning to cooking. He trained at the Ferrandi culinary school and undertook apprenticeships in traditional kitchen brigades, enduring tough conditions before his culinary style took shape under chef Alain Passard at the three-star Michelin restaurant L’Arpège. There, Grébaut embraced a vegetable-centric cuisine emphasizing seasonality and natural flavors, departing from more technical and extravagant approaches. Passard later described Grébaut as “curious” and “visionary,” praising his poetic creativity and passion for nature.

Before opening Septime, Grébaut served as chef at L’Agapé, which earned a Michelin star under his leadership in 2009. Following this, he and partner Tatiana Levha spent several months traveling in Asia to gain further inspiration.

Beyond Septime, Grébaut and Pourriat expanded their culinary ventures to include La Cave Septime, focusing on natural wines; Clamato, a seafood bar; and Tapisserie, a pastry shop known for desserts like chocolate-caramel tartlets and maple syrup tarts—all located in the same district in Paris. In 2018, they also opened D’une île, a guesthouse housed in a restored 17th-century farmhouse in the Perche region.

Grébaut was known for shunning the celebrity status often associated with Michelin-starred chefs, avoiding social media and commercial endorsements. He advocated for diners to “take pleasure in the moment shared around a table” rather than consuming food through photographs.

He is survived by Tatiana Levha, their two children Anna and Roman, and his mother. Levha and her sister Katia operate two Parisian restaurants specializing in Asian-inspired cuisine. Pourriat confirmed that Grébaut’s businesses will continue operations after a brief closure for funeral services.