Son of Aubrac
Sébastien has always been one with his territory and culture. The fruits of this land constitute his raw material, the source of his commitment and the emblem of his restaurant.
Aubrac, a source of inspiration
“This region has given us everything,” Sébastien Bras likes to say when speaking of the Aubrac. It is the birthplace of Sébastien, born in Laguiole, and of his cuisine. An environment illuminated by dark and captivating skies, endless plateaus, and light that reveals the granite boulders and brightens the stone roofs of the traditional mountain huts. Landscapes that the Bras family has managed to capture by settling on the Puech du Suquet, the small hill, with its breathtaking view. The Aubrac has become a constant source of inspiration. However, there is no question of cultivating an outdated and rustic image, but rather a contemporary, enlightened vision. Cooking with the products this land offers is also, for Sébastien, a way of giving back to the region what it has given him.
Harvesting: from the earth to the plate
In Sébastien's kitchen, everything begins with early morning foraging, around the Suquet district or in the undergrowth, clearings, or meadows just a short walk away. A simple outing can be enough to bring back a few sprigs of rockrose, a handful of wild garlic, or common bedstraw. More than just an essential gesture, it's a profound awareness that reconnects him to nature, to his craft, and inspires his team, who experience every day the true meaning of the journey from the earth to the plate.
The Lagardelle garden: a plant directory
The chef also has another secret garden, 6 kilometers from the restaurant, from which his team draws daily inspiration: the Lagardelle garden, whose keys he has entrusted to Michel Bras, who tends the seeds, assisted by his invaluable partners, James and Nicolas. In this verdant library, he can rely on an unparalleled gastronomic repertoire, resembling a conservatory of edible plants, where more than two hundred different specimens of shoots, stems, roots, vegetables, and other fruit trees flourish.
Supporting local producers
“We live and breathe this land, so it’s important to showcase it on our plates,” argues Sébastien Bras. “For example, we love the purebred Aubrac beef from Maison Conquet, Greffeuille and its exceptional triple-suckling lamb, the Jeune Montagne Cheese Cooperative in Laguiole and its dairy products, but also the small producers we discover. Here, young market gardeners who enjoy experimenting with new crops with us, there, a professional mushroom forager.” Sébastien doesn’t hesitate to become an ambassador for local producers when they need his active participation or a few exceptional recipes, such as those featuring veal from Aveyron and Ségala, or for the General Confederation of Roquefort.
The knife: a true symbol in Laguiole
It's hard to escape the magnetic allure of the knife when you've grown up watching your grandfather Marcel, the blacksmith, hammer his hammer on the anvil. Especially in the village of Laguiole, indelibly marked by the quality and authenticity of the blades that have forged its image. In this region, everyone keeps this small piece of sharp metal in their pocket, a gift given as a rite of passage into adolescence. A passion that Sébastien transformed into a collection, then into crafting. With his father Michel and his uncle André, he created signature knives for each of his restaurants. The Japanese company Kai, a blade specialist for generations, even collaborated with the chefs on an entire collection of knives and kitchen utensils, a collection that continues to grow in a shared quest for the perfect tool. Sébastien's most cherished blades, however, remain those he uses in the kitchen every day, which he likes to sharpen, with concentration, before each service.
The Cistre: the emblem
Mountain fennel, or rockrose (Meum athamanticum), has become the true botanical emblem of Le Suquet over the years; its image graces invitations, menus, and even the chefs' jackets. It grows only at high altitudes in pristine environments, such as the Aubrac plateau, and embodies Sébastien's deep love for nature and his region. He enjoys infusing it in oils, subtly incorporating it into his dishes and even some desserts.