For Chefs and CEOs Alike, Vision Is a Priceless Commodity

The death of the chef Bertrand Grebaut at the beginning of July left Paris a less convivial place. His wine bar on Rue Basfroi — across the street and round the corner from his seminal restaurant Septime — remains a magnet for visiting cooks, sommeliers and food writers, a go-to spot where they can share lush bottles and exchange gossip as they spill out onto the sidewalk. The usual carousing occurred on a recent Monday when I was there, but conversations inevitably became more sober as they got