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"We didn't have much in the way of spices growing up, but you can't tie everything to terroir," Michel Bras says about the ingredients available to him in the Aubrac mountains. Here the chef uses an international array of ingredients, studding bananas with cinnamon sticks, vanilla beans and coffee beans, then serving them, roasted, with a cinnamony syrup scented with the Moroccan spice blend ras el hanout.