Bras, the Tastes of Aubrac by Sébastien Bras

  • Onion squash aligot with rich jus and a fried bread and Thubiès walnut seasoning (page 30)

    from Bras, the Tastes of Aubrac Bras, the Tastes of Aubrac by Sébastien Bras

    • Categories: Sauces, general; Main course; Side dish; French
    • Ingredients: pork shoulder; butter; carrots; onions; dry white wine; potatoes; onion squash; whipping cream; walnut oil; stale sourdough bread; clarified butter; walnuts; tomme fraîche d'Aubrac; Aubrac Tome
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  • ISBN 10 1838662766
  • ISBN 13 9781838662769
  • Published Oct 06 2022
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

With this long-awaited book, Sébastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his three Michelin star restaurant with dramatic views over the breath-taking countryside.

Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only passed from generation to generation but is constantly reinvented and imagined. Grounded and shaped by the terroir of his home in Aubrac, Bras' cuisine is internationally recognized as one of the most influential in the world, particularly for having raised vegetables and herbs to an art form.

Featuring 40 iconic recipes, including Gargouillou of Young Herbs and Vegetables; Curry Cream Coulant; Onion Squash Aligot; and Potato Waffle filled with Beurre-noisette Cream; along with sumptuous and evocative images of the restaurant and surrounding landscape, Bras: The Tastes of Aubrac opens the Bras family album, showcasing the amazing story of a culinary tradition passing through generations of world-class chefs.