Michel Bras

Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the fish on a frothy sauce inspired by aigo bulido, Aubrac patois for a simple garlic broth Bras's mother used to make for him when he was sick.More Fish Recipes
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One of Michel Bras's favorite garnishes is a sweet-savory combination of ground almonds, dehydrated olives and demerara sugar (a coarse, raw cane sugar with a subtle molasses flavor); the taste reminds him of licorice. Here it serves as a topping for buttery-soft, slow-roasted whole onions. More Amazing Chef Recipes
"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. More Beautiful Desserts
Michel Bras keeps his chicken breasts extra-moist by cooking them on the bone, crisping their skins in a buttered skillet. He serves the chicken with a foamy barley sauce made with a pureed soft-boiled egg, which adds a pleasing heft.Plus: More Tips and Recipes for Chicken
Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. He learned the trick from his mother growing up in the Aubrac mountains, one of France's poorest regions. "I used to mix bread crumbs with sugar for a little treat," Bras says. "We were happy with very little."  Warming Soup Recipes