Michel BRAS Kitchenware Studio

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A Heartening World-Class Expression of Southern Australia

A Heartening World-Class Expression of Southern Australia Michel BRAS Kitchenware Studio

970 views - 18 hours ago

A shared childhood ambition at the forefront of fine dining

A shared childhood ambition at the forefront of fine dining Michel BRAS Kitchenware Studio

20.6K views - 3 weeks ago

Finest Japanese Seafood Meets Contemporary French Gastronomy

Finest Japanese Seafood Meets Contemporary French Gastronomy Michel BRAS Kitchenware Studio

37.1K views - 1 month ago

3 Stunning 2025 Summer Vegetable Dishes from Restaurant BRAS

3 Stunning 2025 Summer Vegetable Dishes from Restaurant BRAS Michel BRAS Kitchenware Studio

9.7K views - 4 months ago

Le Gargouillou Today: From Michel's garden to Sébastien's kitchen

Le Gargouillou Today: From Michel's garden to Sébastien's kitchen Michel BRAS Kitchenware Studio

19.4K views - 5 months ago

"The Hall of Grains": A love-letter to seeds and sprouts from the world

"The Hall of Grains": A love-letter to seeds and sprouts from the world Michel BRAS Kitchenware Studio

13.9K views - 6 months ago

Thai street food childhood memories translated to contemporary fine dining

Thai street food childhood memories translated to contemporary fine dining Michel BRAS Kitchenware Studio

11.4K views - 7 months ago

Contemporary Thai cuisine born out of the Australian fine fining scene

Contemporary Thai cuisine born out of the Australian fine fining scene Michel BRAS Kitchenware Studio

14.3K views - 7 months ago

A progressive vision on local Thai cuisine and 'Khao Kaeng' culture

A progressive vision on local Thai cuisine and 'Khao Kaeng' culture Michel BRAS Kitchenware Studio

9.2K views - 8 months ago

Transmitting forgotten regional Thai recipes to the next generations

Transmitting forgotten regional Thai recipes to the next generations Michel BRAS Kitchenware Studio

6.5K views - 9 months ago

The notorious duck meat tailored to the fine dining kitchens of Japan

The notorious duck meat tailored to the fine dining kitchens of Japan Michel BRAS Kitchenware Studio

5.6K views - 10 months ago

Making the world' best Cassoulet at Restaurant PACHON in Tokyo

Making the world' best Cassoulet at Restaurant PACHON in Tokyo Michel BRAS Kitchenware Studio

8.7K views - 11 months ago

What went into creating a beloved sourdough bread

What went into creating a beloved sourdough bread Michel BRAS Kitchenware Studio

11.7K views - 1 year ago

Masterful French cuisine expressing 72 Japanese micro-seasons

Masterful French cuisine expressing 72 Japanese micro-seasons Michel BRAS Kitchenware Studio

18.2K views - 1 year ago

How Chef Iguchi used Michel BRAS tools to elevate his cuisine

How Chef Iguchi used Michel BRAS tools to elevate his cuisine Michel BRAS Kitchenware Studio

4.4K views - 1 year ago

Chef Iguchi's on his "Étuvé" and experience making Le Gargouillou

Chef Iguchi's on his "Étuvé" and experience making Le Gargouillou Michel BRAS Kitchenware Studio

17K views - 1 year ago

Chef Iguchi's signature homemade Fermented Ingredients

Chef Iguchi's signature homemade Fermented Ingredients Michel BRAS Kitchenware Studio

24K views - 1 year ago

Finest Japanese ingredients elevated by fermentation and world-class skills

Finest Japanese ingredients elevated by fermentation and world-class skills Michel BRAS Kitchenware Studio

23K views - 1 year ago

Ideas for Home: Part 2

Ideas for Home: Part 2 Michel BRAS Kitchenware Studio

53.4K views - 1 year ago

Ideas for Home: Part 1

Ideas for Home: Part 1 Michel BRAS Kitchenware Studio

32K views - 1 year ago

‘If Asakusa/Komagata was located in some region of France...’

‘If Asakusa/Komagata was located in some region of France...’ Michel BRAS Kitchenware Studio

6.3K views - 1 year ago

Leading Japanese Knife Expert Meets a Legendary French Chef | Michel BRAS Knives

Leading Japanese Knife Expert Meets a Legendary French Chef | Michel BRAS Knives Michel BRAS Kitchenware Studio

5.3K views - 1 year ago

Michel Bras on Toyama's craftsmen & agriculture that compose L' évo's universe.

Michel Bras on Toyama's craftsmen & agriculture that compose L' évo's universe. Michel BRAS Kitchenware Studio

12.1K views - 1 year ago

Twenty Years of Forging: Michel & André Bras visiting Endo family & KAI plant in Seki, Japan.

Twenty Years of Forging: Michel & André Bras visiting Endo family & KAI plant in Seki, Japan. Michel BRAS Kitchenware Studio

5.2K views - 1 year ago

SEKI: " Haven of Katana Swordsmiths" with Michel Bras & Kimiaki Sakurada

SEKI: " Haven of Katana Swordsmiths" with Michel Bras & Kimiaki Sakurada Michel BRAS Kitchenware Studio

2.9K views - 1 year ago

Chef Kazunari Nakamura's ‘farm-to-table salad’ with Michel BRAS tools.

Chef Kazunari Nakamura's ‘farm-to-table salad’ with Michel BRAS tools. Michel BRAS Kitchenware Studio

8.8K views - 1 year ago

Kazunari Nakamura on "farm to table" cooking philosophy & directing a contemporary french bistro

Kazunari Nakamura on "farm to table" cooking philosophy & directing a contemporary french bistro Michel BRAS Kitchenware Studio

10K views - 1 year ago

French Bar St.Pierre: Gaku Takahashi on southern french cuisine & Michel BRAS kitchen shears

French Bar St.Pierre: Gaku Takahashi on southern french cuisine & Michel BRAS kitchen shears Michel BRAS Kitchenware Studio

10.7K views - 1 year ago

UMON Kyoto: Enjoy the nuances of seasonality through a new realm of mixology

UMON Kyoto: Enjoy the nuances of seasonality through a new realm of mixology Michel BRAS Kitchenware Studio

7.5K views - 1 year ago

Claudine Singapore: Versatile & inclusive french neo-brasserie paying homage to Julien Royer's mum

Claudine Singapore: Versatile & inclusive french neo-brasserie paying homage to Julien Royer's mum Michel BRAS Kitchenware Studio

12.8K views - 1 year ago

Modern classical french cuisine of tomorrow at Ritz-Carlton Tokyo

Modern classical french cuisine of tomorrow at Ritz-Carlton Tokyo Michel BRAS Kitchenware Studio

13.4K views - 1 year ago

béni * : Chef Yamanaka's japanese-french cuisine inspired by singaporean ingredients & culture

béni * : Chef Yamanaka's japanese-french cuisine inspired by singaporean ingredients & culture Michel BRAS Kitchenware Studio

19.2K views - 1 year ago

Nae:um *: Chef Louis Han's contemporary Korean flavors inspired by family love and french cuisine

Nae:um *: Chef Louis Han's contemporary Korean flavors inspired by family love and french cuisine Michel BRAS Kitchenware Studio

20.7K views - 1 year ago

Full course at L' évo ** : A regional cuisine inspired from the mountains of Toga Village in Toyama

Full course at L' évo ** : A regional cuisine inspired from the mountains of Toga Village in Toyama Michel BRAS Kitchenware Studio

14.9K views - 1 year ago

Chef Julien Royer telling his journey from Cantal to Singapore while cooking 4 signature dishes

Chef Julien Royer telling his journey from Cantal to Singapore while cooking 4 signature dishes Michel BRAS Kitchenware Studio

13.1K views - 1 year ago

MAZ Tokyo ** : The Vertical Journey of Peruvian Ecosystems with Chef Santiago Fernandez

MAZ Tokyo ** : The Vertical Journey of Peruvian Ecosystems with Chef Santiago Fernandez Michel BRAS Kitchenware Studio

20.5K views - 2 years ago

akordu ** : Chef Kawashima's flavors of Nara evoking dear memories of the eater

akordu ** : Chef Kawashima's flavors of Nara evoking dear memories of the eater Michel BRAS Kitchenware Studio

13.1K views - 2 years ago

Cooking tools born from a strong resonance between two families, cultures & generations.

Cooking tools born from a strong resonance between two families, cultures & generations. Michel BRAS Kitchenware Studio

10.2K views - 2 years ago

Dai Shinozuka's Modern French Cuisine at Les Enfants Rouges | Enhanced with Le Moulin Michel BRAS

Dai Shinozuka's Modern French Cuisine at Les Enfants Rouges | Enhanced with Le Moulin Michel BRAS Michel BRAS Kitchenware Studio

1.3K views - 2 years ago

TOYOSHIMA: A Tasty Introduction to Gibier and the Cycle of Life at the Foot of Mount Fuji

TOYOSHIMA: A Tasty Introduction to Gibier and the Cycle of Life at the Foot of Mount Fuji Michel BRAS Kitchenware Studio

12.3K views - 2 years ago

Japan Woodworking Craftsmanship from Hida: Meticulous Minimal Design for the Kitchen

Japan Woodworking Craftsmanship from Hida: Meticulous Minimal Design for the Kitchen Michel BRAS Kitchenware Studio

10.8K views - 2 years ago

A Tarte Odyssey: La Voiture | Traditional Tatin apple tarts from Kyoto, Japan with Michel BRAS tools

A Tarte Odyssey: La Voiture | Traditional Tatin apple tarts from Kyoto, Japan with Michel BRAS tools Michel BRAS Kitchenware Studio

2K views - 2 years ago

Michel's Dream Tool: Precisely Control the Shape & Thickness of Vegetable Cutting | La Mandoline

Michel's Dream Tool: Precisely Control the Shape & Thickness of Vegetable Cutting | La Mandoline Michel BRAS Kitchenware Studio

145.3K views - 2 years ago

How traditionally treated Akashi Sea Bream is used by Michelin-starred chef Aihara

How traditionally treated Akashi Sea Bream is used by Michelin-starred chef Aihara Michel BRAS Kitchenware Studio

15.3K views - 2 years ago

Le Moulin Michel BRAS | How to Crush a Cinnamon Stick or Coffee Beans with 9 Levels of Grain Size

Le Moulin Michel BRAS | How to Crush a Cinnamon Stick or Coffee Beans with 9 Levels of Grain Size Michel BRAS Kitchenware Studio

2K views - 2 years ago

Restaurant TOEDA * in Karuizawa, Japan | Enhancing Saku Carp & Shinshu Eggplant Dish using Le Moulin

Restaurant TOEDA * in Karuizawa, Japan | Enhancing Saku Carp & Shinshu Eggplant Dish using Le Moulin Michel BRAS Kitchenware Studio

877 views - 2 years ago

The World in a Garden: Vegetable Cuisine Pioneer Grows 200 Varieties from Around the World

The World in a Garden: Vegetable Cuisine Pioneer Grows 200 Varieties from Around the World Michel BRAS Kitchenware Studio

16.8K views - 2 years ago

World-class Art, Cuisine and Architecture in Southern France : Café BRAS at Musée Soulages, Rodez

World-class Art, Cuisine and Architecture in Southern France : Café BRAS at Musée Soulages, Rodez Michel BRAS Kitchenware Studio

1.7K views - 2 years ago

Challenged by Local Producers in Traditional Mountain Resort of Karuizawa, Japan: Chef Toeda, TOEDA

Challenged by Local Producers in Traditional Mountain Resort of Karuizawa, Japan: Chef Toeda, TOEDA Michel BRAS Kitchenware Studio

4K views - 2 years ago

Cainoya * Restaurant in Kyoto | Challenging Traditions with French & Italian Techniques

Cainoya * Restaurant in Kyoto | Challenging Traditions with French & Italian Techniques Michel BRAS Kitchenware Studio

7K views - 2 years ago

New expression of Traditional Kyoto Nikki Cinammon by Sommelier Uesugi using Michel BRAS Kitchenware

New expression of Traditional Kyoto Nikki Cinammon by Sommelier Uesugi using Michel BRAS Kitchenware Michel BRAS Kitchenware Studio

4.4K views - 2 years ago

The Charm of Parisian Bistronomic: Chef Shin Okusa of TOWA Cooking Veal Tartare using Le Moulin BRAS

The Charm of Parisian Bistronomic: Chef Shin Okusa of TOWA Cooking Veal Tartare using Le Moulin BRAS Michel BRAS Kitchenware Studio

1.6K views - 2 years ago

Dream Team Tokyo Cafe by Chef NAMAE｜Michelin 3-star Chef Teams up with Famed Baker & Coffee Roaster

Dream Team Tokyo Cafe by Chef NAMAE｜Michelin 3-star Chef Teams up with Famed Baker & Coffee Roaster Michel BRAS Kitchenware Studio

10.4K views - 2 years ago

Maison Sota Atsumi: Original gastronomy hot in Paris without chasing the stars

Maison Sota Atsumi: Original gastronomy hot in Paris without chasing the stars Michel BRAS Kitchenware Studio

6K views - 2 years ago

A Dessert’s Revolution: Chocolate Coulant told by Michel & Sébastien

A Dessert’s Revolution: Chocolate Coulant told by Michel & Sébastien Michel BRAS Kitchenware Studio

14.5K views - 2 years ago

Making Japanese Ceramic | 8th Generation Potter Pioneers Tradition & Innovation at Mino Koubei Kiln

Making Japanese Ceramic | 8th Generation Potter Pioneers Tradition & Innovation at Mino Koubei Kiln Michel BRAS Kitchenware Studio

3.4K views - 3 years ago

1300 Years of Japanese Paper Washi Techniques and Today’s Evolution in Mino

1300 Years of Japanese Paper Washi Techniques and Today’s Evolution in Mino Michel BRAS Kitchenware Studio

1K views - 3 years ago

The Secret of Tuscan White Truffles presented by Savini Tartufi

The Secret of Tuscan White Truffles presented by Savini Tartufi Michel BRAS Kitchenware Studio

362 views - 3 years ago

MiYa-Vie: A Unique Fusion of Japanese & French Cuisine in Hokkaido's Treasure Trove of Ingredients

MiYa-Vie: A Unique Fusion of Japanese & French Cuisine in Hokkaido's Treasure Trove of Ingredients Michel BRAS Kitchenware Studio

1.1K views - 3 years ago

A Chef without Borders: Keita Kitamura at Restaurant Erh, Paris

A Chef without Borders: Keita Kitamura at Restaurant Erh, Paris Michel BRAS Kitchenware Studio

2.2K views - 3 years ago