Sébastien Bras: 3 Stunning Summer Vegetable Dishes from Le Suquet

Du Jardin au Gargouillou: Sébastien & Michel Bras on the actual process of composing Le Gargouillou

La Halle aux Grains: Produced by Maison BRAS at Pinault Collection in Bourse de Commerce

KHAAN Bangkok: Chef's Aom's vision of Thai street food that she loves

CODA: A true and satisfying representation of today's Bangkok gastronomy scene

WANA YOOK*: Chef Chalee Kader's progressive vision on Regional Thai Cuisine and 'Khao Kaeng' culture

SAMRUB SAMRUB THAI: Transmitting forgotten regional Thai recipes to the next generations

NANATANI DUCK: The famous Kyoto duck used by most fine dining restaurants in Japan

Regional French Languedoc Soulfood: World' best CASSOULET served at Restaurant PACHON in Tokyo

Restaurant MOKO's special sourdough bread (Reservations required)

MOKO*: Masterful French cuisine expressing 72 Japanese micro-seasons in a converted Kyo-Machiya

TOUMIN & Tools: Chef Kazuya Iguchi demonstrating how Michel BRAS kitchenware enhance his cuisine.

TOUMIN & Étuvé: Chef Iguchi presents his signature dish "Étuvé"

TOUMIN & Fermentation: Chef Iguchi showcases fermented ingredients and explains how he uses them

TOUMIN: Quality Japanese ingredients elevated by fermentation and a contemporary sensibility

Ideas for Home: Part 2

Ideas for Home: Part 1

Nabeno-Ism : ‘If Asakusa/Komagata was located near 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

Héritage by Kei Kobayashi: Modern classical french cuisine for 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

Odette *** : Chef Julien Royer cooks 4 signature dishes telling his journey from Cantal to Singapore

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

Restaurant ÉTUDE: Contemporary & local gastronomy by Chef Yamagishi sourced in the Parisian region