Michel Bras, jury member of the 2018 lab competition

Master Chef

From an early age, the self-taught Michel Bras worked at his mother’s side in a modest working-class restaurant that she took over in Laguiole in 1965. For the 70-year-old chef, cooking was a necessity in the beginning but became the guiding principle in his life, influenced not only by his endless desire to experiment and to create, but also by his passion for photography.

With his wife Gi, he took over Lou Mazuc, his mother’s restaurant in Laguiole, and forged his own path towards a cuisine that is uncluttered, audacious, sincere, and that embraces the nature of the Aubrac countryside in an effort to share a contemporary culinary vision. In 1992, he set up the Le Suquet restaurant on a hilltop overlooking Laguiole and earned his third star in the Michelin Guide in 1999. This renowned, culinary “Bras expression” is now pursued by his son Sébastien who continues to cultivate this family talent by tapping into the nature of the Aveyron region.

Official website of Michel Bras : http://www.bras.fr/en

Discover an extract from Step Up to the Plate :