French Fine Dining Chef Bertrand Grébaut Dies at 44

**Tragedy Strikes Paris Gastronomy as Chef Bertrand Grébaut Passes Away**

The culinary world is mourning the loss of Bertrand Grébaut, co-founder and chef of the renowned Michelin-starred restaurant, Septime, who sadly passed away at the age of 44. His business partner, Théophile Pourriat, announced the heartbreaking news on the restaurant’s Instagram account on July 4, 2026. Pourriat expressed profound sorrow, describing Grébaut as his best friend, partner, and brother.

Grébaut is reported to have died on July 2, 2026, in Paris after a courageous battle with cancer, which he was diagnosed with in the autumn of 2025. Pourriat, in his emotional tribute, reflected on the devastation left by Grébaut’s absence, particularly for his family, including his partner Tatiana and their children, Anna and Roman. “He fought with all his might and with great courage against the disease,” Pourriat wrote, highlighting the chef’s resilience and spirit in his final days.

Together, Grébaut and Pourriat established Septime in 2011, transforming it into one of Paris’ most celebrated dining establishments. The restaurant, located in the 11th arrondissement, gained its Michelin star only three years after opening, in 2014. The dining experience at Septime is largely characterised by its fine dining tasting menus, which elegantly blend haute cuisine and simpler bistro fare, appealing to a broad audience.

In addition to the flagship restaurant, the Septime group has expanded to include a wine bar called Septime La Cave, the bakery and coffee shop Tapisserie, the seafood restaurant Clamato, and D’Une Île, a country house and restaurant. Pourriat noted that the diverse offerings of the group would continue to operate until Grébaut’s funeral, understanding that maintaining their work was essential in honouring his legacy. “Continuing to do what we know to do, side by side, that is what he would have wanted,” Pourriat affirmed.

Pourriat paid tribute to the immense impact Grébaut made over the past 15 years, stating, “What we are today, what we built together in 15 years, this energy, that is what will keep us going.” He fondly recalled the spirit of collaboration that Grébaut embodied, emphasising that the strength of their collective effort would keep the restaurant’s vision alive.

Chef Grébaut’s culinary journey began in earnest while working alongside Pourriat, who served as a waiter during Grébaut’s studies at Ferrandi Paris culinary school. His passion for cooking flourished during internships under celebrated chefs, including Alain Passard at L’Arpège. The experience deepened his appreciation for vegetables and the importance of fresh, quality ingredients, ultimately shaping the philosophy that would define Septime.

The restaurant has earned recognition not only through its Michelin star but has also been featured multiple times on the World’s 50 Best Restaurants list, reflecting Grébaut’s ability to innovate while staying true to his roots in French cuisine. He often expressed a desire to invite guests to relish the experience of dining, free from the distractions of social media and constant documentation.

Grébaut was known for his humility, opting to remain out of the spotlight rather than seeking fame. His commitment was to the food and the community that it nourished. “I encourage the public and clients to restart taking pleasure in the moment shared around a table and stop consuming photos,” he previously expressed, pointing to the importance of connection over consumption.

The outpouring of grief from both the culinary community and patrons of Septime highlights the profound impact Grébaut had on those around him. Pourriat stated, “Today, we stand tall thanks to one another,” reflecting on the strength that the team and their supporters will draw from each other during this difficult time.

As the Parisian dining scene processes this significant loss, many will undoubtedly remember Grébaut not just as a talented chef but as a significant figure championing the joy of shared culinary experiences. His legacy will continue to resonate through the flavours and community of his beloved restaurants, ensuring that his influence will endure for years to come.