BRAS Kitchen

ミシェルが簡単に普通の家のキッチンで料理を楽しむ時のレシピを紹介。 どんなに時代の先端を行く洗練され複雑なレシピを提供するときでも、決して料理の本質 から外れることの無い BRAS の料理。その哲学ノートの中に同じようにストックされてい る親戚や友人のキッチンでさっと分かち合えるレシピ。

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…

秋を最高の形で楽しむ、栗の微妙な風味とトリュフの独特の香りが一緒になったスープボウルをお楽しみください。 もしくは「多目的の木」として知られる、または「パンの木」とも呼ばれる栗は、栄養価が高く、穀物の収穫が不作の年に貧しい地域が生き延びるのに役立ちました。ホットミルクの中に焼いた栗を入れると、美食の喜びが広がります。 4人前の材料： トリュフベース 玉ねぎの半分 オリーブオイル 大さじ3（4クリ） マデイラ酒 大さじ2（30グラム） アルマニャック 大さじ2（30グラム） 鶏のブイヨン 1カップ（200グラム） 黒トリュフ 1.5オンス（40グラム） トリュフジュース 大さじ3（40グラム） 塩と胡椒 ゼラチンの半分のシート トリュフクリーム...

"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."