Michel BRAS

Michel BRAS Michel Bras is a Michelin starred chef with a restaurant in his hometown at Laguiole, in the beautiful region of South central France of Aubrac.

As a result of a mutual collaboration, Kai Group from Japan and Michel Bras have created the highest quality yet most beautiful line of kitchen ware: Michel BRAS collection of knives. Hoping his creation will inspire many to cook, Michel continues to develop and innovate kitchen tools…


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Amazon
https://www.amazon.com/stores/MichelBRAS/Knives/page/94429F04-1E0B-48AD-8D18-A1F49ACCEEF0

Williams-s

onoma:
http://www.williams-sonoma.com/shop/cutlery/knives-michel-bras/

Luminaire:
http://store.luminaire.com/michel-bras-knife-no.-4-gift-package

http://store.luminaire.com/michel-bras-scissors-1-t-shaped-peeler-gift-package

30/04/2026

Chef Dan Hunter's thoughtful feedback on his picks from the Michel BRAS collection 🙏🌿

Petite Mandoline
The adjustable plate is the key of the Petite Mandoline. Slice thickness can be freely adjusted from about 0.3 mm to 1 mm thanks to the plate. Unprecedented level of precision and sharp cuts are achieved. Smaller food such as truffes can be sliced beautifully with more sophistication. The set consists of a frame and a handle.
310 mm (total length) x 64 mm (total width) Weight: 270 g
�La Mandoline
Having a command center in the kitchen.
Five interchangeable blades combined with the ability to adjust slice thicknesses up to a maximum of 10 mm offers a surprising variety of slices and julienne cuts.
From slices so thin that they become translucent to thicker slices or waffle cuts, the mandoline provides any cook with a wide spectrum of beautiful and efficient options.

No.1 Knife
For a precise hand control.
A lovely piece with comfortable finger and hand movements for peeling vegetables, small crafting tasks, and more.
* Total length:180mm
* Blade length:80mm
* Blade thickness:1.8mm
Weight(without sheath):65-75g

No.6 Knife
Most suited for a large hunk of high-quality meat.
Whether preparing a large block of meat in the kitchen fridge, or on a campsite with a mountain view, this knife is designed for the task and will always be a pleasure to use.
* Total length:395mm
* Blade length:265mm
* Blade thickness:2.5mm
Weight(without sheath):285-305g

22/04/2026

In Nara's Obitoke district, Kenji Hagihara grows the Kotoka strawberry — a variety he first encountered early in his farming career and has been devoted to ever since. Compared to more commercial varieties, Kotoka produces a lower yield, but what it lacks in quantity it more than makes up for in flavor: intensely sweet, delicately aromatic, and prized by some of the most discerning chefs and pastry makers in the region.
Hagihara-san's approach to his work goes beyond the field. He delivers his strawberries personally, using each visit as an opportunity to speak with the people who receive them and understand what they are looking for. It is a small but significant habit — one that speaks to a belief that farming does not end at the harvest.
That kind of dedication finds a natural home at Villa Communico, the Michelin-starred auberge at the foot of Mount Wakakusa in Nara. The restaurant's entire philosophy is grounded in producer relationships. Before any ingredient reaches the kitchen, the team visits the farms and regions where it is grown, connecting with producers directly and bringing those stories back to the table. Chef Horita’s wood-fired tasting menu — inspired by the ancient Yamayaki burning ritual of Mount Wakakusa — lists every producer by name as a mark of respect.
It is a partnership that captures something important about what fine dining can be at its best: not just exceptional cooking, but a direct line between the people who grow things and the people who transform them.

#古都華　 #苺農園 #奈良のいちご

14/04/2026

Greasy Zoe’s Chef Zoe Birch’s lovely comments on her picks from the Michel BRAS Kitchenware line (product details below)

No.1
For a precise hand control.
A lovely piece with comfortable finger and hand movements for peeling vegetables, small crafting tasks, and more.
Size:
* Total length:180mm
* Blade length:80mm
* Blade thickness:1.8mm
Weight(without sheath):65-75g

No.3
One that maintains delicacy over this length, which is well suited for sushi preparation, among other things.
For control over subtle adjustments when cutting out terrine, carpaccio, etc. without breaking them up.
The dimple blade neatly cuts away slices.
Size:
* Total length:360mm
* Blade length:230mm
* Blade thickness:2.0mm
Weight(without sheath): 205-225g

No.10
A modern hybrid cleaver.
The 4-millimeter-thick back allows cleaving, smashing and cutting. The versatility brought about by the shape is not limited to looks alone. This Chinese chef’s knife enhanced usability will serve you well in the kitchen, while expanding your cooking methods.
Size:
* Total length:330mm
* Blade length:200mm
* Blade thickness:4.0mm
Weight(without sheath):560-570g

La Pierre (Whetstone)
Michel BRAS Whetstone designed to maintain the exceptional sharpness of knives�This set includes two whetstones with different grits (1000 and 3000) to achieve the ideal sharpness. After sharpening with the 1000 grit surface, finishing with the finer 3000 grit surface maintains a sharp, precise edge.�Magnesia whetstones shed abrasive particles easily during use, promoting self-sharpening and consistently producing a keen edge. They are gentle on blades, allowing for delicate sharpening of Michel BRAS knives with their three-layer construction, helping you prepare mentally for cooking.�Harder than standard whetstones, they wear down slowly and are suitable for a wide range of knives.
Size: 210mm (height) × 70mm (width) × 30mm (depth)�Weight: 1085g (without packaging)

07/04/2026

“Villa Communico” is an auberge located at the foot of Mount Wakakusa in Nara. Situated between Kasuga Taisha Shrine and Tōdai-ji Temple, this location—accessible via an ancient path through the park—is the ideal setting for experiencing the essence of Nara. The name “COMMUNICO” comes from the Latin word for “to share,” embodying Chef Horita’s hope that those who prepare the food and those who eat it can deepen their mutual understanding here. The building is a renovated farmhouse from the Showa era; in contrast to its exterior, it features a contemporary, comfortable interior. It is characterized by curved arches, minimalist finishes, and an open kitchen reminiscent of the traditional Japanese hearth, the “okudosan.” The five guest rooms, named after the Five Elements—Fire, Water, Wind, Wood, and Earth—offer panoramic views of the greenery of Nara Park and the ever-changing scenery of the mountains stretching beyond.
The most distinctive feature of this kitchen is the wood-fired stove. It is surrounded by ancient rituals of fire. Examples include the mountain burning ceremony at Wakakusa-yama and the torchlight of the “O-mizutori” ritual at Tōdai-ji Temple. The resulting cuisine is the embodiment of Horita’s philosophy, which fuses this primal heat source with fermentation and aging, as well as seasonal ingredients sourced from Nara’s farmlands, rivers, and mountains. By combining techniques such as fermentation and aging with the freshest locally sourced ingredients, he creates unique dishes where tradition and innovation intersect. Producers and regions of origin are listed on the menu as a mark of respect, and this collaboration quietly comes to fruition on the plate.

#ゴエミヨ #ミシュランガイド

19/03/2026

Hasu Dayori is a branded lotus root producer rooted in the reclaimed wetlands of Kahokugata, Kanazawa, Ishikawa Prefecture — fertile land shaped by centuries of agriculture between mountain and sea. Takafumi Kawabata began growing lotus root here in 2006, leaving behind nine career changes and a corporate life to become an independent farmer at the age of 29.
In his early years, Kawabata followed conventional methods — pesticides, chemical fertilisers. Then he watched insects and crayfish die in the water around him, and stopped. In their place, he developed a cultivation philosophy built on microbial soil health, guided by a single principle: create the conditions for the lotus root to take what it needs on its own terms. By leaving the stems and leaves standing until the moment of harvest, starch accumulates fully in the root, producing the exceptional viscosity and dense texture that define Kawabata Renkon. Local elders have told him it tastes like the lotus root of their childhood — a validation he counts above all others.
In 2016, Kawabata attended the World Culinary Summit in Hakodate — arriving with bleached-blond hair, a deliberate move to be remembered among the assembled chefs of Japan. It worked. The connections formed there brought his lotus root to the kitchens of L'Effervescence, Quintessence, Nabeno-Ism, Zurriola, and Respiración, among others — and to the first-class cabin of JAL international flights.



#蓮だより #加賀蓮根

17/03/2026

Wickens at Royal Mail Hotel is a destination restaurant rooted in a place of rare natural drama — the small township of Dunkeld, at the southern foot of the Grampians, where the flat pastoral plains of western Victoria meet the ancient granite faces of Mt Sturgeon and Mt Abrupt. It is the kind of place that asks something of you: a deliberate journey to a landscape that feels genuinely remote and genuinely alive.
The kitchen answers honestly to that landscape. Up to 80 per cent of produce is grown on-site and harvested daily, with the neighbouring farm supplying beef and lamb raised specifically for the dining room. The philosophy is one of deep provenance — flavour cultivated in the soil before it is ever refined in the kitchen.
Robin Wickens arrived at the Royal Mail Hotel in 2013, making one of regional Australia's most storied kitchen programs thoroughly his own. Originally from Southampton, he trained across leading London restaurants before arriving in Australia, where he opened the critically acclaimed Interlude in Fitzroy and was named The Age Young Chef of the Year in 2005.
In 2017, the restaurant was reimagined entirely. A new structure by Byrne Architects — a dramatic charcoal cube reached by a boardwalk through native scrub — became its new home, with floor-to-ceiling glass framing unobstructed views of the Grampians and tables crafted from locally quarried Dunkeld sandstone. Within a year of reopening it earned Two Hats in the 2019 Good Food Guide and Regional Wine List of the Year.
The cellar holds 30,000 bottles, including the largest privately owned collection of Bordeaux and Burgundy in the Southern Hemisphere. It is matched by a 1.2-hectare kitchen garden driving a seasonal tasting menu that could only exist here.

11/03/2026

There are restaurants built on ambition, and then there is O.MY. The distinction is one of origin. Situated in a converted post office on Woods Street in Beaconsfield, forty-five minutes southeast of Melbourne, O.MY is not a restaurant that gestures toward sustainability. It is a restaurant that was born from it — two brothers, a butcher's shop, and a conviction that a kitchen should answer to its land.
Blayne and Chayse Bertoncello opened O.MY in 2013 when they were nineteen and twenty-three years old respectively — an act of quiet audacity that the Australian dining world has spent the years since catching up to. Blayne commands the kitchen and tends the farm; Chayse runs the floor and the wine program through their adjoining Bertoncello Wine Merchants. The division of labour is total, and the result is a restaurant with an unusually unified intelligence.
The farm in nearby Cardinia spans two acres and more than 350 growing beds, an orchard of fifty fruit trees, a berry patch, and a beehive — all of it managed by the restaurant team, all of it arriving daily on the plate. The degustation menu shifts between twelve and twenty-five dishes and changes not by season but by day, a rhythm that demands total commitment from a kitchen cooking entirely to what the land offers that morning.
On the plate, this translates into cooking of rare precision and restraint — a zero-waste pumpkin dish that uses the entire vegetable, core to skin, a sourdough levain maintained since the restaurant's first service. Nothing is decorative. Everything is accounted for.
The meat, seafood, flour, and dairy come from producers across Victoria, completing a picture of a restaurant that is emphatically, specifically of its place — not regional by marketing, but by genuine rootedness in the soil of the Cardinia Ranges.
For the serious gastronomy traveller, O.MY does not announce itself. It does not need to. It is the rare kind of restaurant whose reputation travels entirely by the conviction of those who have sat at its tables — and left unable to adequately explain what made it so quietly extraordinary.

05/03/2026

Greasy Zoe's is a micro-restaurant in Hurstbridge, in the heart of The Nillumbik — a name drawn from the Woiwurrung Aboriginal language meaning "Bad Earth." Chef Zoe Birch and front-of-house partner Lachlan Gardner opened this intimate 8-seater in May 2017, not as a triumphant debut, but as a reinvention. Both long-time chefs, they had grown disillusioned with the industry's unsustainable norms — excessive food waste, imported ingredients, the relentless grind — and nearly walked away from hospitality altogether. Instead, they moved to Hurstbridge and built something on their own terms.
The result is a restaurant of radical intentionality. Seating just eight people at recycled timber tables, the space — fitted out by Birch and Gardner themselves — feels like a cross between a ski chalet and a woodsy cabin. There's no written menu. Lunch and dinner are both snacky 12-course, reservations-only affairs that change daily, driven entirely by what's ripe, in-season, and abundant within roughly 50 kilometres of the kitchen. A flathead caught Thursday morning might appear on that weekend's menu; a surplus of Tropea onions becomes a tarte Tatin beside flash-grilled wallaby. Birch's cooking moves nimbly across cuisines, and the larder is deepened by an extensive repertoire of house-made preserves, pickles, ferments and dehydrations.
The team is just the two of them — Birch at the stove, Gardner on the floor. They both wash the dishes. Serving only 32 people a week, Greasy Zoe's is a principled, deeply personal project: a quiet argument that fine dining can be intimate, local, sustainable, and profoundly nourishing — without compromise.

19/02/2026

First montage from our video shooting at Brae last week, with Dan introducing us to the core idea of the restaurant in their lively and fragrant kitchen garden on a sunny day, nourished by Jo Lawson and the team. The originality and quality of the produce was obvious in itself, and their shared savoriness was only enhanced as they were assembled in the dishes composed by Dan and Damien on that day, with the assistance of their favorite Michel BRAS kitchenware.

先週ブレイで行った動画撮影の最初のモンタージュ。晴れた日の活気に満ちた香り高いキッチンガーデンで、ダンがレストランの核となる理念を紹介。この庭はジョー・ローソンとチームによって育まれている。食材の独自性と品質はそれ自体が明らかであり、ダンとダミアンがその日、お気に入りのミシェル・ブラスの調理器具を駆使して創作した料理に組み合わされることで、食材が共有する旨みはさらに引き立てられた。

Premier montage issu de notre tournage vidéo à Brae la semaine dernière, où Dan nous présente le concept central du restaurant dans leur potager animé et parfumé, par une journée ensoleillée, nourri par Jo Lawson et son équipe. L'originalité et la qualité des produits étaient évidentes en soi, et leur saveur commune n'a fait que s'accentuer lorsqu'ils ont été assemblés dans les plats composés par Dan et Damien ce jour-là, avec l'aide de leurs ustensiles de cuisine préférés Michel BRAS.

Primer montaje de nuestra grabación de vídeo en Brae la semana pasada, con Dan presentándonos la idea central del restaurante en su animado y fragante huerto, en un día soleado, nutrido por Jo Lawson y su equipo. La originalidad y la calidad de los productos eran evidentes por sí mismas, y su sabor compartido solo se vio realzado al ser combinados en los platos compuestos por Dan y Damien ese día, con la ayuda de sus utensilios de cocina favoritos de Michel BRAS.

10/12/2025

A serrated knife that smoothly cuts through all types of bread dough and soft ingredients.
Its unique serrated edge shape allows you to start cutting at a sharp angle and then smoothly progress with a gentle wave line. It cuts both when pushing and pulling, making it easy to control the force applied to the food and achieve precise cuts.
With serrations oriented in opposite directions on each half, it effortlessly slices through ingredients like pain de campagne or tomatoes, where the hardness varies significantly between the inside and outside, without crushing the shape.
It also minimizes bread crumbs flying everywhere.
The No.91, with its slightly shorter blade length than the No.9 that amazed many bakers, allows for effortless cutting of smaller breads and ingredients in confined spaces.
Compared to the No.9 with a 28.5 cm blade length, the No.91's 21 cm blade length is perfectly matched for foods like pâté en croûte, which are notoriously difficult to handle, ensuring beautifully clean slices.
 
Blade: High-carbon stainless steel
Side guard, tip guard, butt guard: Stainless steel
Handle: Laminated reinforced wood / Case: Natural wood (maple)
Size: 210mm (Blade Length) × 342.8mm (Overall Length) × 2.0mm (Blade Thickness)
Weight: 180-190g (Without Sheath)
Country of Origin: Japan

あらゆるパン⽣地や柔らかい⾷材もスムーズに切る波刃包丁
独特な波刃の形状で、鋭⾓で切りはじめた⾷材をなだらかな波線でスムーズに切り進めます。押した時も引いた時も切るので、⾷材にかかる⼒の加減がコントロールしやすく、思い通りに切ることができます。
波刃が別⽅向に半分ずつ設置されているため、パン・ド・カンパーニュやトマトなどの、内外の硬度が⼤きく変わるような⾷材も形を崩さず、思いのままに切ることができます。
パン屑の⾶び散りが少ないのも特徴です。
多くのパン職⼈さんを驚かせた No.9 の⼀回り刃渡りの短い No.91 は、⼩ぶりなパンや⾷材を、限られたスペースにおいて⾃在に切り分けることが可能です。
刃渡 28.5 cm の No.9 に対して、刃渡 21 cm の No.91 のサイズ感と合う⾷材において、例えばパテ・アン・クルートのような扱いが容易でない食材も、スライスの断⾯を美しく保つことができます。

切り刃：ハイカーボンステンレス刃物鋼
側⾦·⼝⾦·尻⾦：ステンレススチール
ハンドル：積層強化⽊ / ケース：天然⽊(楓)
サイズ： 210mm (刃渡り)×342.8mm (全⻑) ×2.0mm (刃厚)
重量 180-190g (鞘無し)⽣産国：⽇本

#ミシェルブラス #パン切り包丁 #パンドカンパーニュ

27/11/2025

🟠🍂🍁🎃🍅

Our visit to Respiracion during late autumn leaves season in Kanazawa.
To showcase one way to use La Mandoline, and .a.g.i prepared a fully vegetable dish combining butternut squash, with a sauce made from tomatoes by .noto_vege 's family-owned farm in Noto. Takuro is notably celebrated for his biodynamic farming techniques such as following the phases of the moon, among other unique know-how developed over years of trial and error. Thus many talented chefs around Japan refer to his tomatoes as “miraculous” tomatoes.
Since the earthquake which occurred on new year of 2024, he has been heavily invested in the revival of the damaged Noto land where many natives are still living in temporary housing.

金沢の晩秋の紅葉の季節に訪れたレスピラシオン。
ラ・マンドリンの活用法の一つとして、梅シェフと八木シェフはバターナッツカボチャと、能登の上田拓郎さん家族経営の農場で育てられたトマトを使ったソースを組み合わせた野菜のみで構成された一品を用意して頂いた。拓郎さんは月の満ち欠けに従うなど、試行錯誤して培った独自のノウハウとバイオダイナミック農法で育てた高品質な食材を出荷することで特に高く評価されている。日本全国の多くの才能あるシェフたちが彼のトマトを「奇跡のトマト」と呼んでいる。
2024年の正月に発生した地震以来、彼は今も多くの地元住民が仮設住宅で生活している能登の土地の復興に力を注いでいる。

#レスピラシオン #金沢グルメ #金沢ディナー #ミシュランガイド #能登 #スペイン料理 #ガストロノミー #ゴエミヨ #ラリスト #バターナッツかぼちゃ #上田農園 #情熱大陸 #奇跡のトマト

住所

1-22-3 Kamiosaki
Shibuya-ku, Tokyo
141-0021

ウェブサイト

https://www.braskai.net/

アラート

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