BRAS Kitchen

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...

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.