In 1992 he opened the Michel Bras hotel restaurant in

Laguiole, creating a restaurant in the middle of nature.

In 1999, the restaurant had three Michelin stars, and in
2003 it changed its name to Bras, as its son Sébastien
joined. Shortly before, in 2002 he opened another
restaurant at the Windsor Hotel Toya in Hokkaido
(Japan), and a brasserie in Rodez, near his birthplace.

MAIN CONTRIBUTIONS TO
GASTRONOMY
° The Gargouillou of vegetables, a dish composed of more
than thirty different vegetables cooked separately that are
lightly sautéed at the end with a slice of ham, and to which
several sprouts and aromatic herbs are added.

°Another contribution from Michel Bras was the famous

chocolate coulant

MICHELE
BRAS
Profesional Chef
He resings his three Michelin stars in September 2017
and did not appear in the 2018 edition.

BIBLIOGRAPHY:
Gabriac, 4 November 1946) is a
French chef. His cooking style is
described as creative often
associated with his use of fresh
herbs and edible flowers, he began
in the kitchen through his mother
and the family restaurant Lou
Mazuc. He did not study in any
cooking school or do stages in
other restaurants, but studied on
his own in books about cooking,
philosophy and photography.
“INFLUENCED CHEFS LIKE ANDONI LUIS ADURIZ OR
FERRAN ADRIÀ, AMONG MANY”

THANKS FOR

YOUR ATTENTION
NOVEMBER 18, 23 TEACHER: EDGAR HERIBERTO ESTRADA