Award-winning French chef Alexandre Gauthier — who’s been called one of the leading culinary figures of new European cooking — is about to publish his first English-language cookbook, highlighting the cuisine of his Michelin-starred restaurant La Grenouillere.
“Alexandre Gauthier: Chef, La Grenouillere” archives the dishes and recipes that earned him a Michelin star for his 16th century farmhouse restaurant in La Madelaine-sous-Montreuil in northern France.
“Powerful, warm, sensuous, earthy yet delicate, it rests on the building blocks of a classic French cuisine that he has stripped of its formality and unnecessary intricacies,” reads the book cover.
And it’s precisely this irreverent, bold, dynamic approach to his native gastronomy that made French officials take notice and name him a Chevalier of the Order of Arts and Letters in 2012, along with a brigade of new French chefs like Inaki Aizpitarte of Le Chateaubriand in Paris, and Adeline Grattard of Yam’Tcha, also in Paris.
This year, the chef made headlines after taking a vocal stand against the modern dining habit of taking photos and tweeting about meals — a habit that turns painstakingly prepared foods cold and detracts from the overall experience, he said.
“Alexandre Gauthier: Chef, La Grenouillere” is published by Stewart, Tabori & Chang and will be released September 9.
