Sébastien Bras in front of Suquet, a glass vessel that dominates the Aubrac plateau. All photos by Céline Maguet. All photos by Céline Maguet.
Milk, for example, is a main ingredient in my thinking. My creations often revolve around Laguiole cheeses and Tomme cheese, around dairy preparations, whey, or whey butter. It's truly a product that I've soaked up since childhood. Every morning I would go to the Jeune Montagne co-op with my grandmother to buy milk for the restaurant's breakfast service. Every evening, when I went away for the weekend to visit my grandparents—who were farmers—I would drink a big bowl of warm milk, practically straight from the udder. In the morning, on top of my pascades (crêpes from the Aveyron region), I poured generous amounts of milk skin, collected that very morning from raw milk. This is a land of farms and dairy production, so obviously those traditions are rooted in me. When you're a child of the country, these are things you have inside of you that come out naturally, out of love. Our food is a representation of our desires, our inspirations, our harvest, and our market finds.Our food is a representation of our desires, our inspirations, our harvest, and our market finds.
Michel Bras' garden, which supplies the restaurant with herbs in the spring and fruits and vegetables in the summer. The Gargouillou, a signature dish that is constantly evolving.
Sébastien Bras in the midst of preparing Gargouillou.
Sébastien Bras, heir of L'Aubrac—and its weather. It's May 22 and 43 degrees.The Shining