Michel Bras
Born4 November 1946 (1946-11-04) (age 77)
Gabriac, Aveyron, France
Culinary career
Rating(s)
Current restaurant(s)
  • Bras Michel et Sébastien (Laguiole)
Websitewww.bras.fr/en

Michel Bras (born 4 November 1946) is a French chef. His restaurant located in Laguiole in the Aveyron was rated three stars in the Guide Michelin since 1999. It is also classed in the "Relais & Châteaux" since 1992. He was classed several times among the 10 best restaurants in the world.[1][2]

Career

His cooking style is described as "creative" is often associated to fresh herbs and edible flowers. He has also created the recipe of a famous biscuit with chocolate coulant.[3]

In June 2002, Michel opened with his son Sébastien a second restaurant at the Windsor Hotel of Hokkaido in Japan. The restaurant in Laguiole was named Bras Michel et Sébastien.[4]

In 2008, Michel Bras and the Japanese brand KAI (specialized in knife confection and other blades) have been working together for a number of years. They have developed series of custom knives intended in majority to restaurant professionals.[5]

In 2014, Michel Bras launched a brasserie inside the Soulages museum located in Rodez,[6] and also in Toulouse a new original concept of fast-food named "Capucin",[7] qualified as a "gastronomic and Aveyron version of the fast-food", which received several prizes,[8] but closed in 2016.[9]

In September 2017, Sébastien Bras announced with the agreement of his family, to voluntarily give up his Michelin rating and not appear in the guide anymore, in order to continue to create more serenely.[10]

Bibliography

Gargouillou of vegetables
  • Éditions du Rouergue, ed. (1991). Le Livre de Michel Bras (in French). Rouergue. ISBN 9782905209511.
  • Éditions du Rouergue, ed. (1993). Les desserts (in French). Rodez. ISBN 2905209763.{{cite book}}: CS1 maint: location missing publisher (link)
  • Éditions du Rouergue, ed. (2002). Bras : Laguiole, Aubrac, France (in French). Rodez. ISBN 2841563502.{{cite book}}: CS1 maint: location missing publisher (link)
  • Éditions du Rouergue, ed. (2005). Petits festins et desserts (in French). Rodez. ISBN 2841566617.{{cite book}}: CS1 maint: location missing publisher (link)

See also

References

  1. ↑ "L'Aveyronnais Michel Bras parmi les dix meilleurs chefs du monde". La Dépêche (in French). Retrieved 23 September 2015.
  2. ↑ "Les 100 meilleurs chefs du monde". Scribd (in French). Retrieved 23 September 2015.
  3. ↑ "Le biscuit de chocolat coulant" (PDF) (in French). Official site of Michel Bras. Archived from the original (PDF) on 16 January 2015. Retrieved 25 July 2013.
  4. ↑ "Michel et Sébastien Bras - Sa bio et toute son actualité - Elle". Elle (in French). Retrieved 16 August 2020.
  5. ↑ Homepage of the Bras KAI official website
  6. ↑ Colonna-Césari, Annick (28 May 2014). "Musée Soulages : peintures fraîches". L'Express (in French): 100–102. ISSN 0014-5270.
  7. ↑ Homepage of the Capucin Bras official website
  8. ↑ "Une pluie de récompenses pour le Capucin de Michel Bras à Toulouse – France 3 Midi-Pyrénées" (in French). France 3 Midi-Pyrénées. 8 April 2015. Retrieved 23 September 2015.
  9. ↑ Valery, Fabrice (9 February 2016). "Le Capucin, le fast-food lancé par Michel Bras à Toulouse, ferme faute de clients" (in French). France 3 Occitanie. Retrieved 16 August 2020.
  10. ↑ "French chef Bras gives up Michelin stars". BBC News. 30 January 2018.
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