Cuisine:

• French

Michel Bras Description:
The restaurant looks like an observatory, perched up high and built of rough-hewn wood, stone, and glass. That's the way Michel Bras wanted it, the better to commune with nature. His passion for nature is also seen on the menu. Bras rarely comes out of the kitchen, where he produces his illustrious tart of baby vegetables, homemade country bread, crisp-cooked peas with rabbit in olive oil, baby cabbage with pork shoulder, chicken stew, and so on. Just reading the menu, with its poetic names, makes your mouth water. For dessert there are all the varieties of cane sugar from the Ile Maurice, and fluffy ice cream with hazelnuts. The wines are offered at incredibly low prices. With the set menu and a bottle of Marcillac, for example, you can get to know the true Michel Bras just as well as you can from the pricier à la carte offerings. The service provided by Ginette Bras and her staff dressed in shepherd's smocks is as amiable as ever, as is the excellent sommelier, Serge Calderon.


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