Butternut squash dish by Respiracion Kanazawa, featuring Michel BRAS Kitchenware

What inspired Sébastien Bras when designing his own kitchen knife series with KAI

One of ODETTE’s beloved signature dishes: Kampot Peppercorn-Crusted Pigeon

One of TOEDA Karuizawa's chef Tadataka Toeda signature appetizer using local ingredients

Early summer Gargouillou at Le Suquet featuring La Mandoline Michel BRAS

Asparagus & Foie Gras at Maison BRAS Le Suquet #authenticfrench #culinaryarts #finedining

TOUMIN & Le Moulin Michel BRAS #chef #signaturedish #finedining #frenchcuisine #gastronomy

5 Expressions: 3 grater blades & 2 julienne blades to enjoy a wider variety of food preparation

Ideas for home: Oeufs farcis #michelbras #chef #chefrecipe #cookingathome #frenchcuisine #eggrecipe

Julien Mercier using some of our products while serving Claudine's carpaccio full of flavors 🤤

Chef Nakamura Kazunari using Michel BRAS tools to prepares his "farm to table" salad

Chef Santiago Fernandez preparing a dessert using his Petite Mandoline and Brazilian nuts at MAZ

Cuisine régionale L' évo ** : Chef Taniguchi cooks a signature dish with his mandoline.

Chef Louis Han serves contemporary Korean cuisine in his Michelin starred restaurant NAE:UM

Chef Santiago Fernandez preparing the first element of MAZ dish concept “Cold Rocks”

Chef Keita Kitamura & Le Moulin Michel BRAS #shorts

Petite Mandoline Michel BRAS: Slicer with adjustable thickness between 0.3mm and 1mm as desired

Seasonal Kyoto Yatsuhashi Drink by Sommelier Uesugi using Michel Bras Kitchenware #shorts

La Mandoline Michel BRAS: Replace and Combine 5 Blades to Slice, Crinkle or Julienne #shorts

Pure Cacao Dessert Recipe by Maz Tokyo Chef Fernandez using Cacao Chuncho from Central #shorts

How Chef Kitamura uses adjustable millstone by Michel Bras at Restaurant ERH in Paris #shorts

Michel Bras using his santoku knife No.4, his favorite of the line #shorts

Michel BRAS Côté Japon Exclusive Craft Washi Paper Gift Wraps

2021 World Best Sommelier Sergio on Exclusive Cuvées for la Halle aux Grains in Paris #shorts

How Michel & Sébastien Bras use Knife No.1 #shorts

Simplicité Chef Kaoru Aihara at Akashi Fish Market & reviews Michel BRAS knives 2 & 3 #shorts

Bricolage Bread & Co.: L'Effervscence Chef Namae's casual answer to daily gastronomy #shorts