Michel Bras

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Michel Bras
Born 4 November 1946 (1946-11-04) (age 68)
Gabriac, Aveyron, France
Website www.michel-bras.fr
Culinary career

Michel Bras (born 4 November 1946) is a French chef. His restaurant located in Laguiole in the Aveyron has three stars at the Guide Michelin since 1999. It is also classed in the "Relais & Châteaux" since 1992.

His cooking style is described as "creative" is often associated to fresh herbs and edible flowers. He has also created a recipe of a biscuit with chocolate coulant,[1] which now has several imitations.[which?]

Since June 2002, he and his son Sébastien, opened a second restaurant at the Windsor Hotel of Hokkaido in Japan, where the chef and director since November 2011 is Cédric Bourassin with Guillaume Vegreville as the room manager. In 2014, Michel Bras opened a brasserie inside the Soulages museum located in Rodez, Aveyron.[2]

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


Gargouillou of vegetables
  • Petits festins et desserts, éditions du Rouergue, collection Carnets de Michel Bras, Rodez, 2005 (ISBN 2841566617)
  • Bras : Laguiole, Aubrac, France, éditions du Rouergue, Rodez, 2002 (ISBN 2841563502)
  • Les desserts, éditions du Rouergue, collection Carnets de Michel Bras, Rodez, 1993 (ISBN 2905209763)


  1. ^ "Le biscuit de chocolat coulant" (PDF) (in French). Official site of Michel Bras. Retrieved 25 July 2013. 
  2. ^ Annick Colonna-Césari (28 May 2014). "Musée Soulages : peintures fraîches". L'Express (in French): 100–102. ISSN 0014-5270. 

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