The flavor of white truffles is so delicate, you don’t want to lose it preparing dishes that are too elaborate....
Combining a roasted red Bell pepper with sliced fruits and a julienne of celery offers a surprising contrast of textures,...
Aligot is a regional dish prepared with mashed potatoes, butter and a local fresh cheese known as “tome”. In a traditional...
“Mémé” Bras have passed on her passion for cooking to son Michel and grandson Sébastien, and her recipes have been...
![[Michel BRAS Recipe] A surprising harmony between citrus and cabbage](http://michel-bras-cote-japon.com/cdn/shop/articles/Screenshot_2023-09-21_at_17.32.00.png?v=1695285160&width=480)
All you need are Pe-tsai (or Chinese) cabbage and some candied citrus of your choice. Slice the cabbage, and cut...
“Pain aux Epices” is a comforting and incredibly rich cake to enjoy anytime, alone, topped with honey or fig jam,...
About 30 years ago, I created my own seasonings I call “niacs”, a mixture of various ingredients to boost my dishes. It can include herbs, seeds, nuts, and others. Citrus zest play a key role in my niacs because Sébastien and I love the fragrance and punch they bring to a wide variety of dishes, from starters, main to dessert, including our Gargouillou.
A visionary and a pioneer, there are many reasons why Michel BRAS was named the 'most influential chef in the world’ by 528 Michelin-starred chefs from around the world, in a 2016 article of gastronomy magazine [Le CHEF]. 40 years earlier, in 1978, Gault & Millau featured the young Michel as a 'great historical discovery' after visiting an auberge in Laguiole village. Today, the unique cooking style which Michel has developed on his own, has not only influenced Western cuisine as a whole, but also the art of plating. His signature dessert known as Coulant, developed around the same time, has become the iconic dessert dish for French style restaurants around the world.