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.
En este vídeo puede ver cómo se preparan en la cocina del restaurante Bras los diversos postres elaborados por Michel y Sébastien Bras.
Underneath its apparent simplicity, the Coulant conceals all the skill and sensitivity of Michel Bras. His process is a technical feat, his recipe a pure invention. He spent more than two years making it, never giving up, watching it fall apart as it comes out of the oven, blowing hot and cold while refusing to say what he is up to. Until the day when the magic happens. Delicately, the Coulant cracks open and delivers the story of a Nordic ski trip with Ginette and the children, in a winter like no other, with snow falling horizontally, little frozen hands warmed around a bowl of chocolate, tongues loosened and love flowing inside.