Michel Bras
Michel Bras[edit | edit source]
Michel Bras is a renowned French chef, known for his innovative approach to cuisine and his dedication to using fresh, local ingredients. He was born on November 4, 1946, in Gabriac, France. His restaurant, Le Suquet, has been awarded three Michelin stars and is considered one of the best in the world.
Early Life and Career[edit | edit source]
Michel Bras was born into a family of restaurateurs. His mother, Paule Bras, ran a restaurant in Laguiole, France, where Michel first learned to cook. He took over the family business in 1978 and transformed it into a gourmet destination.
Le Suquet[edit | edit source]
In 1992, Michel Bras opened Le Suquet, a restaurant located in Laguiole, France. The restaurant quickly gained international acclaim for its innovative cuisine, which focuses on fresh, local ingredients. In 1999, Le Suquet was awarded its third Michelin star.
Culinary Philosophy[edit | edit source]
Michel Bras is known for his "cuisine du terroir," a style of cooking that emphasizes local, seasonal ingredients. He is particularly famous for his "Gargouillou," a dish made with a variety of vegetables, herbs, and flowers, all sourced from the surrounding countryside.
Legacy[edit | edit source]
Michel Bras has had a significant impact on the world of gastronomy. His innovative approach to cuisine has influenced a generation of chefs, and his restaurant, Le Suquet, continues to be a destination for food lovers from around the world. In 2016, Michel Bras handed over the reins of Le Suquet to his son, Sebastien Bras, who continues to uphold his father's culinary philosophy.
Awards and Recognition[edit | edit source]
Over the course of his career, Michel Bras has received numerous awards and accolades. In addition to the three Michelin stars awarded to Le Suquet, Bras has been named "Chef of the Year" by the Gault Millau guide, and his restaurant has been ranked among the top 10 in the world by Restaurant Magazine.
Publications[edit | edit source]
Michel Bras has also authored several cookbooks, including "Essential Cuisine" and "Petit Précis de Cuisine de Terroir". These books provide insight into his culinary philosophy and offer readers the opportunity to recreate some of his most famous dishes at home.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
