Michel Bras

Michel Bras
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Article
Michel Bras Chef Knives
The French master Michel Bras may be known for his colourful creations on the plate, but he's also the man behind this set of pretty serious chef knives.
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Chefs Step Up to The Plate
The role of chef is constantly shifting as we see them having a larger impact further and further away from the kitchen but what is a chef in the 21st century?
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Mesa Redonda 2015<br>A Much Needed Culinary Critique
A look back at Mesa Redonda - a culinary critique by some of the gastronomy's biggest players, including Michel Bras, Wylie Dufresne and Ruth Reichl.
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Le Chef Lists 100 of The Best Chefs in the World
A new list of the 100 best chefs in the world, created by votes from over 500 Michelin starred chefs, has been published. See them all.
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Preview - World's Best Chefs TV Show
A preview of the new tv series, World's Best Chefs, which focuses on the work of some of the leading figures in gastronomy.
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How The World's Best Chefs Find Inspiration
An interview with the Adria Brothers, Massimo Bottura, Michel Bras, Davide Oldani, Carlo Cracco and Antonino Cannavacciuolo on how they find inspiration.
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Michel and Sébastien Bras Opening New 'Casual' Restaurant
Father and son duo Michel and Sébastien Bras have announced plans to open a casual restaurant in Toulouse, France.
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Ferran Adria Welcomes Chefs To Tokyo For G9 Summit
Ferran Adria, the leader of the G9 gastro summit, welcomed some of the world's greatest chefs to Tokyo ahead of the 2012 World Summit of Gastronomy
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Cracco's Exhibition, Bras's New Star and Berastegui's New Ventures
Carlo Cracco in a museum, Martin Berastegui to open two new restaurants and Michel Bras picks up a third Michelin star in Japan
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Edible Flowers: a Glimpse of Spring on Your Table
Roses, violets and lavender: nature provides us with lots of edible flowers used by many famous chefs. Find out how you can choose and use the perfect bouquet
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Chefs' G9: a Gastro-Social Manifesto
The best chefs in the world met in Lima, Perù, to discuss the role of chefs in the world. The result? An open letter to the chefs of tomorrow