Sébastien's cuisine
Sébastien Bras' cuisine takes all the paths of its territory to deliver a contemporary vision of the terroir and all its products. Drawing from an endless plant repertoire, it gives an intuitive and sensitive definition of the taste of Aubrac.
Living, spontaneous, sensitive
“I create a spontaneous, lively, sensitive“ cooking of the moment ”which touches the heart more than the head and whose nature and aubrac are the conductive wires. But let's not be mistaken, it is also the result of a journey, a work, repeated gestures, maturity, a story. The taste of cooking is a balance: it is a provision of mind, a lot of work and a sum of lived experiences. Focusing on the essentials, Sébastien's cuisine is not demonstrative, but encompasses all the senses. “I enjoy working so -called“ non -noble ”products, the milk skin, the Tamier, a simple slice of bacon or bread; A kitchen of little things ”. Another part of his repertoire: the niacs. “These are small flavors of flavors, intensity features intended to wake up a dish. Niac animates, energizes, tones, questions by provocations. ”
Sublimate the plant
Without having never denied the magnificent and many exceptional meat products of his territory, Sébastien has always cooked to the rhythm of nature, that of the green treasures of the plateau and the garden of Lagardelle where are picked every day, in the freshness of the morning, shoots, herbs, vegetables, roots or flowers. Its menu "Le Taste du Jardin", born long before the fashion of green and vegetarian thrusts, invites us today to taste the chopped lezignan cèbe on an old -fashioned dough, comforted by a melting cream with shuttle oil. Tomorrow it may be a rave cabbage, finely cooked, dressed in curd milk, fresh radish and market beans shaken by our Sichuan pepper, pushed into Aveyron, in the Garden of Lagardelle. Or a lukewarm cookie flowing with asparagus, a cistre sorbet, punctuated by a touch of Amandon.
The influence of travel
Sébastien Bras does not hesitate to resonate his cuisine full of Aubrac with the reported influences of his trips. Japan is undoubtedly one of the cultures whose scents permeate the cook. “I often have the Umami in mind, this fifth flavor, alongside acid, bitter, sweet and salty. Its ability to balance and round off the entire flavor of a dish sometimes guides my choices, when for example, I use a pastre infusion, this tasty "bone bag" of pig, or when I combine a hint of anchovies with a sauce. But the escape is sometimes just at the end of the piano. “With my very international teams, we brew ideas as much as ingredients and frequently redo the world ... gastronomic. Enough to trigger happy weddings.
