Authors: Guy Martin, Sandrine Fillipetti 

Publishing House: Hachette Littérature

Publication Date: September, 2006

Description :Guy Martin, chef at the Grand Véfour, returns, over the course of forty recipes, on his atypical journey which made him one of the greatest French masters tails. He recounts what enabled him to build his culinary identity: he thus delivers the recipes of his childhood, but also those, legendary, of the Grand Véfour, which made him famous. Coming from a family of epicureans who transmit to him the pleasures of the table and the taste of regional products, Guy Martin is a true self-taught: he starts as a simple pizzaiolo, then decides to start and learns cooking alone by experimenting with many recipes of a book with 5,000! In 1985, he became one of the youngest Michelin-starred chefs and, in 1991, entered the Grand Véfour, Raymond Oliver’s historic restaurant. The story of this Parisian adventure is an opportunity for Guy Martin to unveil the mechanics of a three-star restaurant: what is the role of the chef? How does a brigade work? What is a party? What does the clerk do? How do you select a product? The Route des étoiles thus reveals all the facets of a profession and all the secrets of a cuisine: those of a great chef.