Trained by his father Michel and top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras took over the family restaurant Le Suquet in 2009. Sébastien creates a cuisine shaped by its French terroir in various venues around the globe, including Paris, at La Halle aux grains situated within the Bourse de Commerce – Pinault Collection, and Japan, where the Bras will open a restaurant designed by Kengo Kuma. Pierre Carrey is a French journalist who specialises in gastronomy, food, and sport. He teaches journalism and has worked for 10 years for Libération.

'An incredible look into a restaurant and family that helped elevate produce to an art form.' - Robb Report'Elegant and evocative ... a love song to French terroir and a testament to how inheriting a culinary legacy (from father Michel Bras) promises continued evolution of refined French cuisine.' - Epicurious

Trained by his father Michel and top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras took over the family restaurant Le Suquet in 2009. Sébastien creates a cuisine shaped by its French terroir in various venues around the globe, including Paris, at La Halle aux grains situated within the Bourse de Commerce – Pinault Collection, and Japan, where the Bras will open a restaurant designed by Kengo Kuma. Pierre Carrey is a French journalist who specialises in gastronomy, food, and sport. He teaches journalism and has worked for 10 years for Libération.

'An incredible look into a restaurant and family that helped elevate produce to an art form.' - Robb Report'Elegant and evocative ... a love song to French terroir and a testament to how inheriting a culinary legacy (from father Michel Bras) promises continued evolution of refined French cuisine.' - Epicurious

Trained by his father Michel and top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras took over the family restaurant Le Suquet in 2009. Sébastien creates a cuisine shaped by its French terroir in various venues around the globe, including Paris, at La Halle aux grains situated within the Bourse de Commerce – Pinault Collection, and Japan, where the Bras will open a restaurant designed by Kengo Kuma. Pierre Carrey is a French journalist who specialises in gastronomy, food, and sport. He teaches journalism and has worked for 10 years for Libération.

'An incredible look into a restaurant and family that helped elevate produce to an art form.' - Robb Report'Elegant and evocative ... a love song to French terroir and a testament to how inheriting a culinary legacy (from father Michel Bras) promises continued evolution of refined French cuisine.' - Epicurious