Chateaubriand

Pre-order: available October 8 - Take advantage of the special launch price!

• Publisher: Apartamento
• Publication date: 09/2026
• Number of pages: 384
• Dimensions: 17 x 24 cm
• Weight: 950g
• Format: Hardcover
• ISBN: 978840989972

Introduction:

“Le Châteaubriand” traces the oral history of this inimitable Parisian restaurant in the 11th arrondissement, which launched the so-called “bistronomy” wave and brought half of the city’s gastronomic scene in its wake. In 2006, Iñaki Aizpitarte and Fred Peneau took over a century-old bistro, and today, 20 years later, more than 100 testimonies along with a collection of stories and photos come together to tell the legendary, stratospheric story of Le Chateaubriand.

Originally published in French in 2024 and compiled from over 100 interviews conducted by François Chevalier and Stéphane Peaucelle-Laurens, Le Châteaubriand is now available in English and brings together chefs, sommeliers, critics, servers, and regulars in a unique and exhaustive collection—a chorus of voices reminiscing about the past while documenting the unusual dishes, boozy escapades, friends gained and lost, Michelin stars, and one-star reviews.

Your favorite chefs’ favorite chefs—Alain Ducasse, Ferran Adrià, Pierre Hermé—stand alongside the dozens of personalities who played an essential role in Chateaubriand’s rise. At the crossroads of restaurant history, design object, and deep immersion into a subculture, this book is an X-ray of the highs and lows, of a labyrinthine quest for adventure, experimentation, and good times.

As Iñaki bows out, 20 years later, he leaves behind an extraordinary story, recorded in this book as the testament to an undeniable marathon led to reach an unprecedented goal in the world of 2000s cuisine: freedom.

Le Châteaubriand joins Apartamento’s growing collection of culinary and gastronomic books, including Bar Brutal: A Cookbook of Revelations, which paints a portrait of Barcelona’s natural wine scene, as well as Apollo and Atelier September, Frederik Bille Brahe’s odes to two of Copenhagen’s most beloved restaurants. While those books are centered around recipes, this is the first in our catalog to contain none at all; instead, it reveals twenty years of gastronomic exploits, told in real time, and bears witness to a massive shift in the eating habits of Parisians.

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