Finest Japanese Seafood Meets Contemporary French Gastronomy

3 Stunning 2025 Summer Vegetable Dishes from Restaurant BRAS

Le Gargouillou Today: From Michel's garden to Sébastien's kitchen

"The Hall of Grains": A love-letter to seeds and sprouts from the world

Thai street food childhood memories translated to contemporary fine dining

Contemporary Thai cuisine born out of the Australian fine fining scene

A progressive vision on local Thai cuisine and 'Khao Kaeng' culture

Transmitting forgotten regional Thai recipes to the next generations

The notorious duck meat tailored to the fine dining kitchens of Japan

Making the world' best Cassoulet at Restaurant PACHON in Tokyo

What went into creating a beloved sourdough bread

Masterful French cuisine expressing 72 Japanese micro-seasons

How Chef Iguchi used Michel BRAS tools to elevate his cuisine

Chef Iguchi's on his "Étuvé" and experience making Le Gargouillou

Chef Iguchi's signature homemade Fermented Ingredients

Finest Japanese ingredients elevated by fermentation and world-class skills

Ideas for Home: Part 2

Ideas for Home: Part 1

‘If Asakusa/Komagata was located in some region of France...’

Leading Japanese Knife Expert Meets a Legendary French Chef | Michel BRAS Knives

Michel Bras on Toyama's craftsmen & agriculture that compose L' évo's universe.

Twenty Years of Forging: Michel & André Bras visiting Endo family & KAI plant in Seki, Japan.

SEKI: " Haven of Katana Swordsmiths" with Michel Bras & Kimiaki Sakurada

Chef Kazunari Nakamura's ‘farm-to-table salad’ with Michel BRAS tools.

Kazunari Nakamura on "farm to table" cooking philosophy & directing a contemporary french bistro

French Bar St.Pierre: Gaku Takahashi on southern french cuisine & Michel BRAS kitchen shears

UMON Kyoto: Enjoy the nuances of seasonality through a new realm of mixology

Claudine Singapore: Versatile & inclusive french neo-brasserie paying homage to Julien Royer's mum

Modern classical french cuisine of tomorrow at Ritz-Carlton Tokyo

béni * : Chef Yamanaka's japanese-french cuisine inspired by singaporean ingredients & culture

Nae:um *: Chef Louis Han's contemporary Korean flavors inspired by family love and french cuisine

Full course at L' évo ** : A regional cuisine inspired from the mountains of Toga Village in Toyama

Chef Julien Royer telling his journey from Cantal to Singapore while cooking 4 signature dishes

MAZ Tokyo ** : The Vertical Journey of Peruvian Ecosystems with Chef Santiago Fernandez

akordu ** : Chef Kawashima's flavors of Nara evoking dear memories of the eater

Cooking tools born from a strong resonance between two families, cultures & generations.

Dai Shinozuka's Modern French Cuisine at Les Enfants Rouges | Enhanced with Le Moulin Michel BRAS

TOYOSHIMA: A Tasty Introduction to Gibier and the Cycle of Life at the Foot of Mount Fuji

Japan Woodworking Craftsmanship from Hida: Meticulous Minimal Design for the Kitchen

A Tarte Odyssey: La Voiture | Traditional Tatin apple tarts from Kyoto, Japan with Michel BRAS tools

Michel's Dream Tool: Precisely Control the Shape & Thickness of Vegetable Cutting | La Mandoline

How traditionally treated Akashi Sea Bream is used by Michelin-starred chef Aihara

Le Moulin Michel BRAS | How to Crush a Cinnamon Stick or Coffee Beans with 9 Levels of Grain Size

Restaurant TOEDA * in Karuizawa, Japan | Enhancing Saku Carp & Shinshu Eggplant Dish using Le Moulin

The World in a Garden: Vegetable Cuisine Pioneer Grows 200 Varieties from Around the World

World-class Art, Cuisine and Architecture in Southern France : Café BRAS at Musée Soulages, Rodez

Challenged by Local Producers in Traditional Mountain Resort of Karuizawa, Japan: Chef Toeda, TOEDA

Cainoya * Restaurant in Kyoto | Challenging Traditions with French & Italian Techniques

New expression of Traditional Kyoto Nikki Cinammon by Sommelier Uesugi using Michel BRAS Kitchenware

The Charm of Parisian Bistronomic: Chef Shin Okusa of TOWA Cooking Veal Tartare using Le Moulin BRAS

Dream Team Tokyo Cafe by Chef NAMAE｜Michelin 3-star Chef Teams up with Famed Baker & Coffee Roaster

Maison Sota Atsumi: Original gastronomy hot in Paris without chasing the stars

A Dessert’s Revolution: Chocolate Coulant told by Michel & Sébastien

Making Japanese Ceramic | 8th Generation Potter Pioneers Tradition & Innovation at Mino Koubei Kiln

1300 Years of Japanese Paper Washi Techniques and Today’s Evolution in Mino

The Secret of Tuscan White Truffles presented by Savini Tartufi

MiYa-Vie: A Unique Fusion of Japanese & French Cuisine in Hokkaido's Treasure Trove of Ingredients

A Chef without Borders: Keita Kitamura at Restaurant Erh, Paris

Curating 1300 years of Japanese Washi paper-making at Washi-nary in Mino, Japan

Laguiole Cheese for Maison BRAS: Made According to the Traditional "Buron" Technique