Michel Bras
Michel Bras | |
|---|---|
| Born | 4 November 1946 (age 77) |
| Culinary career | |
Rating(s) | |
Current restaurant(s)
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| Website | www |
Michel Bras (born 4 November 1946) is a French chef. His cooking style is described as "creative" is often associated to fresh herbs and edible flowers. He has also created the recipe of a famous biscuit with chocolate coulant.[1]
Career
His restaurant located in Laguiole in the Aveyron has three stars at the Guide Michelin since 1999. It is also classed in the "Relais & Châteaux" since 1992. In June 2002 he opened together with his son Sébastien a second restaurant at the Windsor Hotel of Hokkaido in Japan, where the chef and director since december 2015 is Simone Cantafio with Guillaume Vegreville as the room manager. In 2014, Michel Bras launched a brasserie inside the Soulages museum located in Rodez, Aveyron.[2]
In 2008, he and the Japanese brand KAI (specialized in knife confection and other blades) have been working together for a number of years, and have developed a custom knife series intended in majority to restaurant professionals.
Bibliography
- Petits festins et desserts, éditions du Rouergue, collection Carnets de Michel Bras, Rodez, 2005 (ISBN 2841566617)
- Bras : Laguiole, Aubrac, France, éditions du Rouergue, Rodez, 2002 (ISBN 2841563502)
- Les desserts, éditions du Rouergue, collection Carnets de Michel Bras, Rodez, 1993 (ISBN 2905209763)
References
- ^ "Le biscuit de chocolat coulant" (PDF) (in French). Official site of Michel Bras. Retrieved 25 July 2013.
- ^ Annick Colonna-Césari (28 May 2014). "Musée Soulages : peintures fraîches". L'Express (in French): 100–102. ISSN 0014-5270.
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