Michel BRAS Kitchenware Studio

4:06

NANATANI DUCK: The famous Kyoto duck used by most fine dining restaurants in Japan

0:43

Asparagus & Foie Gras at Maison BRAS Le Suquet #authenticfrench #culinaryarts #finedining

0:55

TOUMIN & Le Moulin Michel BRAS #chef #signaturedish #finedining #frenchcuisine #gastronomy

3:17

Regional French Languedoc Soulfood: World' best CASSOULET served at Restaurant PACHON in Tokyo

1:07

5 Expressions: 3 grater blades & 2 julienne blades to enjoy a wider variety of food preparation

0:58

Ideas for home: Oeufs farcis #michelbras #chef #chefrecipe #cookingathome #frenchcuisine #eggrecipe

6:24

Restaurant MOKO's special sourdough bread (Reservations required)

13:35

MOKO*: Masterful French cuisine expressing 72 Japanese micro-seasons in a converted Kyo-Machiya

0:49

Julien Mercier using some of our products while serving Claudine's carpaccio full of flavors 🤤

4:43

TOUMIN & Tools: Chef Kazuya Iguchi demonstrating how Michel BRAS kitchenware enhance his cuisine.

3:40

TOUMIN & Étuvé: Chef Iguchi presents his signature dish "Étuvé"

5:26

TOUMIN & Fermentation: Chef Iguchi showcases fermented ingredients and explains how he uses them

9:48

TOUMIN: Quality Japanese ingredients elevated by fermentation and a contemporary sensibility

5:23

Ideas for Home: Part 2

7:03

Ideas for Home: Part 1

7:53

Nabeno-Ism : ‘If Asakusa/Komagata was located near some region of France...’

4:45

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

5:00

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

7:19

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

8:01

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

9:46

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

11:07

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

0:47

Chef Nakamura Kazunari using Michel BRAS tools to prepares his "farm to table" salad

11:19

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

10:18

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

12:45

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

11:45

Héritage by Kei Kobayashi: Modern classical french cuisine for tomorrow at Ritz-Carlton Tokyo

8:13

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

0:44

Chef Santiago Fernandez preparing a dessert using his Petite Mandoline and Brazilian nuts at MAZ

0:30

Cuisine régionale L' évo ** : Chef Taniguchi cooks a signature dish with his mandoline.

9:32

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

15:11

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

22:54

Odette *** : Chef Julien Royer cooks 4 signature dishes telling his journey from Cantal to Singapore

0:50

Chef Louis Han serves contemporary Korean cuisine in his Michelin starred restaurant NAE:UM

0:48

Chef Santiago Fernandez preparing the first element of MAZ dish concept “Cold Rocks”

29:16

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

11:12

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

0:46

Michel BRAS x Takanori Senda Mino Washi Gift Wrap

8:09

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

2:11

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

19:53

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

0:55

Chef Keita Kitamura & Le Moulin Michel BRAS #shorts

3:38

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

0:52

Petite Mandoline Michel BRAS: Slicer with adjustable thickness between 0.3mm and 1mm as desired

4:58

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

1:54

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

0:58

Seasonal Kyoto Yatsuhashi Drink by Sommelier Uesugi using Michel Bras Kitchenware #shorts

5:07

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

4:22

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

1:00

La Mandoline Michel BRAS: Replace and Combine 5 Blades to Slice, Crinkle or Julienne #shorts

5:00

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

1:00

Pure Cacao Dessert Recipe by Maz Tokyo Chef Fernandez using Cacao Chuncho from Central #shorts

7:38

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

1:00

How Chef Kitamura uses adjustable millstone by Michel Bras at Restaurant ERH in Paris #shorts

4:34

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

2:59

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

0:43

Michel Bras using his santoku knife No.4, his favorite of the line #shorts

5:14

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

0:45

Michel BRAS Côté Japon Exclusive Craft Washi Paper Gift Wraps

1:00

2021 World Best Sommelier Sergio on Exclusive Cuvées for la Halle aux Grains in Paris #shorts

3:25

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

1:00

How Michel & Sébastien Bras use Knife No.1 #shorts

0:59

Simplicité Chef Kaoru Aihara at Akashi Fish Market & reviews Michel BRAS knives 2 & 3 #shorts

8:39

Parisian Contemporary Art Museum by Tadao ANDO with Spectacular BRAS Restaurant-Café on Top Floor

2:29

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

0:58

Bricolage Bread & Co.: L'Effervscence Chef Namae's casual answer to daily gastronomy #shorts

3:30

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

4:20

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

6:07

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

11:09

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

5:34

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

8:28

The Secret of Tuscan White Truffles presented by Savini Tartufi

4:20

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

4:55

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

3:53

Curating 1300 years of Japanese Washi paper-making at Washi-nary in Mino, Japan

5:55

Laguiole Cheese for Maison BRAS: Made According to the Traditional "Buron" Technique

3:29

Restaurant ÉTUDE: Contemporary & local gastronomy by Chef Yamagishi sourced in the Parisian region

6:40

From Argentina to Laguiole: Sergio Calderon on his Journey of Wine with the BRAS Family

10:42

Chef Santiago Fernandez presents MAZ Tokyo's concept and two dishes using Le Moulin Michel BRAS

4:22

A Michelin-starred French Chef Popular for his Matured Fish Dishes: Chef Aihara at Simplicité, Tokyo

2:43

Aligot, the Incredibly Stretching Regional Cuisine of Aubrac in France: By Sébastien Bras

6:30

A Vegetable Dish that Influenced Generations of Chefs | Bras' Gargouillou

3:44

Sweets Heaven and Ice Cream Cart: Blissful Desserts at Restaurant Bras

5:34

TOKYO Michelin 3-Star Restaurant L’Effervescence | Chef Namae’s Philosophy and Creativity

4:23

Two Michelin Stars VILLA AIDA in Japan: Bringing out the Best in Home-grown Vegetables

3:36

MOLTEN CHOCOLATE COULANT: Multiple Variations of a Global Dessert from the Bras Kitchen

2:53

Sébastien Bras Cooks 3 Dishes Showcasing 5 Expressions Graters by Michel BRAS Kitchenware