Michel et Sébastien BRAS

Chef : 2 restaurants

Presentation

Michel Bras may be one of the world's most famous chefs, but he has never really sought the limelight, preferring the quietude of his Aubrac home to the spotlight of television.

In the 80s and 90s, however, he was one of the chefs most highlighted by Gault&Millau. Firstly, at Lou Mazuc, the restaurant created by his mother in the village, where he was even crowned cook of the year twice, in 1986 and again in 88.

In 1992, the man of whom we wrote at the time that "none other than Michel Bras knows how to orchestrate such a feast with such simplicity, lightness, diversity and creativity.and creativity", set up on the Puech plateau above Laguiole, with his wife Ginette. Their restaurant, with its large bay windows opening onto the Aubrac, is a splendor that can only be visited by appointment several months in advance, such is its immense success, even today. He created the gargouillou, often copied but never equalled, the chocolate coulant, and is always one, two or even three steps ahead of the pack.

At the helm since 2009, his son Sébastien is driven by the same passion as his father, and an even greater sensitivity to nature. A question of generation, no doubt. His father invented the chocolate coulant? His son will distinguish himself with his Niacs, small bursts of flavor that energize and invigorate dishes, and make customers question their own taste buds.

Sébastien has, of course, retained Michel's values, and when he says he designs a cuisine based on products and emotions, he's not lying or cheating. Like his father, Sébastien doesn't have blinkers on, he doesn't remain stuck in his Aubrac terroir, he feeds off his travels to open his mind and enrich his culinary reflections. The Bras spirit is more alive than ever.