BRAS Kitchen

He aquí algunas recetas sencillas y fáciles de preparar para la cocina doméstica media de Michel. Por muy vanguardistas, sofisticadas o complejas que sean las recetas, la cocina BRAS nunca se aleja de lo esencial. La misma filosofía se plasma en las recetas que pueden compartirse rápidamente en las cocinas de familiares y amigos.

On February 8, THE WALL STREET JOURNAL published an article about a visit to Juliette Binoche's home, written by journalist Kitty Greenwald. The article was in response to the popularity of “The Taste of Things”(original title: “La Passion de Dodin Bouffant”), which is now in theaters worldwide.

Michel Bras never left the Aubrac plateau in southwestern France, where he grew up and established his restaurant near Laguiole village. A vast high plateau where the sky has no limit, Aubrac is the realm of natural beauty. Maison Bras was designed as an open window to the ever changing lights and colors of Aubrac for the guests to enjoy them as a part of the whole dining experience. “Gargouillou”, the Bras signature dish, was inspired like many others by this exceptional environment.

Fall is here with its bountiful and savory produce, with simple yet delicate flavors. Let’s enjoy them without fuss, but with a little twist. Using a walnut paste will bring a savory and nutty flavor to mushrooms.

The apple was in the Garden of Eden, and also played a major role in the legend of William Tell. Originally from Central Asia, Pliny the Elder already mentioned eighty varieties at the time of Ancient Rome. Alexander the Great is said to have discovered an apple that would let some priests live up to four hundred years…an apple believed to have been cultivated under Ramses II of Egypt, more than 12 centuries before Christ. Egyptians were offering apples to their priests, who were the keepers of knowledge. Later on, apple trees were grown in monasteries orchards, before becoming widely popular. How about bringing some contrast to this staple, and combine it with blue cheese?

Bring a touch of fun and magic to Thanksgiving, with a mellow cake topped with a crispy caramel nougatine and a dash of chocolate ganache. In fall, potimarron squash is colored in shades of orange and brown. According to ancient texts, squash was a staple of the American pre-Columbian diet. The texture, density and sweet taste have inspired me to create this playful recipe. Enjoy the surprising harmony of flavors and contrast between textures. The crispy caramel crust unifies all the flavors, just like a magic wand…

Enjoy fall at its finest with chestnut subtle flavor and truffle unique aroma together in a soup bowl Known as...

"This chocolate cake holds a core of molten chocolate, which will come out as a surprise when the cookie crust is broken, running onto the plate. For me, this warm cake is the most flavorful of all, and perfect for winter, promising happy faces around the table."