BRAS Kitchen

The flavor of white truffles is so delicate, you don’t want to lose it preparing dishes that are too elaborate. Michel Bras suggests this easy recipe, so simple yet so delicious, to enjoy their subtle aroma at their best. The simplicity of plain potatoes will enhance the subtle aroma of white truffles. You will also enjoy the contrast between the textures.

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 style, aligot is cooked in a big cauldron over the fire in “burons”, Aubrac typical shepherd’s huts. Its elastic texture is stretched with a large, paddle-like spoon. Using tome cheese, which should be fresh but not too much, gives the unique texture that makes this dish so special.

“Mémé” Bras have passed on her passion for cooking to son Michel and grandson Sébastien, and her recipes have been preciously kept by her family. Here is her recipe for a French classic dessert and an all-time favorite. All you need is eggs, milk, sugar, and some vanilla for flavor."

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. 

Dans cette vidéo, vous verrez une partie de la diversité des desserts développés par Michel et Sébastien Bras être préparés dans la cuisine au restaurant Bras.