Uploaded March 2018 | Updated September 2026, 3 weeks ago
The restaurateur as raconteur.
Fred Sirieix is a seasoned maitre d'hotel, with a formidable track record, having worked front-of-house at some of London's finest restaurants, not least "Tante Claire", Terence Conran's "Bluebird" and the Roux Brothers' seemingly immortal "Le Gavroche".
In this revealing vade mecum, as much caveat as commentary, one shares an insider's view of what it takes to make such establishments click. The author casts a benevolent, humorous eye on his profession, alternating between championing the largely invisible machine that backs fine restaurants, and the colourful demands of his quirky clients.
As the former owner of two restaurants of his own, your correspondent is more than casually acquainted with the nuances and benefits of fine management up front. "Secret Service" is hardly literature, but is an amusing, instructive and gossipy read - from either side of the fence.
More book reviews at thisoldHoarehouse.com
The restaurateur as raconteur.
Fred Sirieix is a seasoned maitre d'hotel, with a formidable track record, having worked front-of-house at some of London's finest restaurants, not least "Tante Claire", Terence Conran's "Bluebird" and the Roux Brothers' seemingly immortal "Le Gavroche".
In this revealing vade mecum, as much caveat as commentary, one shares an insider's view of what it takes to make such establishments click. The author casts a benevolent, humorous eye on his profession, alternating between championing the largely invisible machine that backs fine restaurants, and the colourful demands of his quirky clients.
As the former owner of two restaurants of his own, your correspondent is more than casually acquainted with the nuances and benefits of fine management up front. "Secret Service" is hardly literature, but is an amusing, instructive and gossipy read - from either side of the fence.
More book reviews at thisoldHoarehouse.com
