Michel Bras

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by MrsFood
Last updated 5 years ago

Health & Fitness
Culinary Arts

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Michel Bras

Michel Bras learned his cooking techniques from his mother and father at a young age. He grew up in Aubrac, France and worked at his mothers restaurant (Lov Mazuc).He studied culinary literature, philosophy and photography.Michel is known to cook very simple dishes with only the food from his land, but he makes them so elequently. He now owns a restaurant with his son, Sebastien Bras. It is called Bras, Michel ' Sebastien. He most famously is known for his line of knifes that you can hold/ use for hours without pain. He was awarded as one of the top 50 restaurants in the world (2008)

Cooking Strategy

Michel Bras only cooks with food from his culture, Aubrac food. He cooks very simple dishes but the process by which he cooks them is very complex and tedious. He individually cooks each element of the recipe, and combines them at just the right time. His recipes contain vegetables, sea bass, some native fruits, and bread usually.

Famous Recipe

He is known most for his 'invention' of the chocolate molten cake. (Chocolat Coulant)

Michel Bras


Recipe:Melt the chocolate in the microwave during 5 minutes stirring every 30 seconds (until is completely melted.Melt the butter in the microwave (30 seconds)In a bowl beat the eggs with the sugar until archive a smooth white mix.Add the melted chocolate and butter to the eggs and mix until is brownAdd the pastry flour and beat during 4-5 minutes until blendedSpread butter over the mold surface, fill the mold and store in the fridge for 2 hoursFinally bake at 350º for 15 minutes. (Depend on your oven).Sprinkle some icing sugar above and serve with vanilla ice cream if you like

Bras started his own line of knifes with a japanese group- KAI. The knifes are custom made and allow you to use them for hours without a pain in your hand. Also, the handles are made with a type of Chesnut.

Ingredients for Cholocate Coulant: 2.5oz. Pastry flour, 2.5 oz. of sugar, 2oz. butter, 4 eggs4 oz. of molten chocolate (I’ve used 70% dark lindt), icing sugar, cocoa powder



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