Cutting edge

Michel and Sébastien, with André Bras, who used to work at the Forges de Laguiole, have created a contemporary version of the "Capuchadou", the knife, with its thick pointed blade, used by the Aubrac locals. Then was born a cheese knife, designed specifically to cut Roquefort, whose handle, semi-circular in form, ensures that the knife is perfectly balanced when posed and feels 'right' in one's hand, when used. The table knife at Café Bras, at the Musée Soulages in Rodez, was conceived after a visit to the artist's studios. It was inspired by the beautiful paint brushes, with their wooden handles circled by a strip of brass ending in a ring. Véronique and Sébastien, with the help of designers A+B in Toulouse, have re-designed the cutlery used at Le Suquet, with a stripped back, refined version of a rustic knife. Today, it greets each diner and accompanies them throughout their meal, thus inviting them to respect one of Aubrace's long-held traditions.