Chef Michel Bras – Astonishing the World with His Cooking

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Chef Michel Bras and his son, Chef Sebastien Bras, run the famous Bras. Bras is a restaurant that offers seamless continuity between the ancient and the modern. If you are merely looking to be fed, you will have the wrong expectation when you visit this restaurant. Every dish that is prepared attempts to recreate the soul of France. You can describe their recipes as thoughtful and contemplative.

An Exceptional Chef

Chef Michel Bras is quite known for his simplicity that celebrates tradition with his cooking. He built a world-famous restaurant. He gave it a modern architecture and set it onto a Laguiole hilltop. Bras is a 3 Michelin stars restaurant that is run by Michel Bras and his family. Although Bras cooking is quite traditional, the actual restaurant is far from being pastoral or traditional in design. It’s glass strucutre allows the customers to have an uninterrupted view of the Laguiole countryside. Practically, the whole family is involved in running the restaurant. Chef Michel and his son, Sebastien, cook while the rest of the family helps in running the restaurant. He has the reins however and he will continue to astonish the world with his cooking. Chef Michel Bras has indeed earned the world’s admiration with his recipes and culinary genius. It is not surprising that he is one of the top 50 best chefs in the world.

Michel Bras Original Recipe

Roasted Bananas with Spiced Syrup and Candied Nuts

Ingredients

NUTS

1. 1 cup sugar

2. 1/3 cup water

3. 2/3 cup roasted and skinned hazelnuts

4. 1/3 cup unsalted pistachios

SPICED SYRUP

1. 2 cups water

2. 1/2 cup sugar

3. 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons of water

4. 1/2 teaspoon ras el hanout (see Note)

BANANAS

1. 18 medium bananas

2. 72 coffee beans (3 tablespoons)

3. Thirty-six 2-inch-long julienne strips of candied orange peel (2 ounces)

4. 2 vanilla beans, quartered and cut into 1 1/2-inch lengths

5. Four 1 1/2-inch-long cinnamon sticks, broken into shards

Directions

1. Prepare the nuts: Line a rimmed baking sheet with parchment paper. In a small saucepan, dissolve the sugar in the water and simmer over moderate heat until a rich brown caramel forms, about 6 minutes. Add the hazelnuts and pistachios and stir to coat. Using a fork or slotted spoon, working quickly, transfer a few nuts at a time to the parchment paper and separate them. Let cool completely, about 25 minutes.

2. Meanwhile, make the spiced syrup: In a small saucepan, boil the water with the sugar until reduced by one-fourth, about 12 minutes. Stir in the cornstarch slurry and simmer until the sauce thickens, about 30 seconds. Remove from the heat and stir in the ras el hanout. Let cool to room temperature.

3. Prepare the bananas: Preheat the oven to 350°. Arrange the bananas on 2 large rimmed baking sheets. Using a skewer or paring knife, poke the bananas all over, about 1 inch deep and 1 inch apart. Stud the bananas with the coffee beans, candied orange peel, vanilla beans and cinnamon sticks. Roast the bananas for about 20 minutes, until very tender.

4. Cut 6 of the bananas in half crosswise. Spoon the spiced syrup onto plates. Arrange a whole and halved banana on each plate. Garnish with the candied nuts and serve.

Image Credit: NigelDickinson

Image & Recipe Credit: Foodandwine

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