Entre les Bras

Synopsis: In 2009, the three-Michelin-stars French chef Michel Bras decides to hands his restaurant over to his son Sebastien, who has been working with him for 15 years. Step up to the plate tells the story of these extraordinary dishes prepared by a father and a son, in the hilly landscape of Aubrac region. We follow this gastronomic transmission, and enter intimately in their family ties. Between Jonathan Nossiter's Mondovino and Raymond Depardon's La Vie Moderne, this documentary draws a moving and joyful portrait of this outstanding family devoted to the Haute Cuisine for three generations...
Director(s): Paul Lacoste
Production: Cinema Guild
  1 win.
Rotten Tomatoes:
86 min

Time flies...

Sbastien was so young then!

Time has come for Michel Bras

to pass on his world-renowned

restaurant to his son, Sbastien.

The Gargouillou recipe

prepared on May 28th.

My seasonings:


mashed yellow peppers,

red peppers,

black olive,

sesame powder,



black olive oil,


A leaf

of celeriac.

An asparagus.

Cauliflower marrow.


Broccoli marrow.

Red amaranth.

Pink radish.


Chinese cabbage.

Dd's fresh tomato,

picked this morning.

These are new potatoes,

fried on one side.


Greek valerian.

Bloody sorrel.


Mertensia. Peucedanum.

Dog's tooth violet.


Now, let's add a taste of sea.

A sea breeze over the plate.

All edible.



White rose from our balcony.

Broom, end of the season.

Golden garlic.


In honor of our few grape vines.

Nice and fresh.

Pea shoots.


For a bitter taste.


A classical aromatic rose.

From the garden.


Bear's garlic.

And I can only conclude

with an endive.


Have you checked

the Romanesco broccoli?

No, only the green, the yellow

and the two-colored ones.

Check out the Romanescos then!

You do them,

I have the herbs to check.

But I like to check

the herbs myself...

I'll check them for you.

Now I understand

why Wednesdays are a mess.

Wednesdays are fine.

You see,

I do everything on Saturdays.

That's done.

Did I get coriander?

He gets the easy job.

I have to sort out the rest.

I ordered 8 of them.

There are 5.

- Right, we need more.

- Let me check the beans.

Don't hurt yourself!

- Can't we make translucent jelly?

- It's the oil!

Right. Sure.

- I mean "clear. "

- Impossible.

Even if you emulsify the oil...

Whatever we do,

we use the seeds.

- For the flavor...

- I don't understand you.

We could make the jelly with seeds.

With seed oil?

Seed oil or not.

Oil can be emulsified.

You rest it for the flavor.

But it won't be translucent.

It will be,

if you lose the oil...

The syrup will be flavored.

We need to try.

I'm sure it'll work.

It's so strong.

On the subject of seeds,

your kids should pick some plums.

Our tree is full of them.

This weekend then.

Today or tomorrow.

Today, we have a wedding.

What time are you going?

Look at the sunrise.

Not yet.

It won't be for another hour.


Another hour before the sunrise.

You must vacuum thoroughly.

In the afternoon light,

it looks clean,

but when the evening falls,

we see crumbs everywhere.

Cleaning is your responsibility,

it needs to be spotless.

Make sure you remember faces,

whether they're regulars or not.

It matters.

- Do we have notepads?

- You didn't get them?

I hope you all have a pen.

And a crumb tray,

ours or your personal one.

You do need a pen

to take notes

about the dishes.

And remember to smile.

As of today.

Until October 31st.

Everyone OK?

As far as the menu is concerned...

questions are welcome.

They're all useful.

Really. Ask them now

or it will be too late.

Be careful!

I can get nasty about that.

The seniors know that.

You warned the team?

It's good to remind them.

With the endive dish,

there will be mashed split peas

and coconut milk.

And some poppy seed oil.

Please taste it again.

So you know the taste of it.

Go on.

The aroma is slightly grilled.

Can I interrupt...

I don't have the herbs list.

Sba is telling you all this

so you can answer

the customers' questions.

Don't give customers

long explanations,

by the time you finish talking,

the dish is cold.

Next thing... I heard Max.

Two things actually.

Don't introduce a dish

with superfluous explanations,

it's all there on the menu.

The poetry, we do it,

Sbastien and I.

Stick to the first two lines,

usually, they sum it all up.

Don't overdo it.

No need to chitchat.

They stop listening,

it's a nuisance.

Leave it there to avoid confusion.

Good, you remembered.

What comes after? The Gargouillou.

A last minute preparation.

No need to announce it.

From the start,

you need to get the hang

of this system,

and read the board.

Tricky in the beginning,

but throughout the platings,

you'll gain confidence.

Good evening.

For the plating,

if you're hesitating,

please ask.

This is teamwork,

there isn't a wall

in the middle or anywhere.

This kitchen is open,

we've always worked like this.


Please always communicate.

Don't isolate yourselves,

stay connected with the others.


Do you have the herbs...

for the sorrel emulsion?

Sorrel emulsion, please.

On top like this?

- Will it move?

- I think so.

I would put this, a little powder.

They mix it when they eat it.

Why make it complicated?

I feel there's something missing.

You have bitterness, sweetness.

I don't know.

Ginger brings a strong taste.

I find it well-balanced.

What do you want to add?

Another vegetable?

No, I don't know.

I don't understand

why you want to add something.

It's fine like this.

This is OK.

We'll put the final touch tonight

when plating up.

That's sorted.

Please turn off

the two warming drawers.


Here we go!

Through the rough?

At full speed!

Full speed!



It's slippery.

Take Grandpa's hand.

Can we go up there, Dad?


- Off you go!

- Can I?

Catch it, Vro.

Show us you're no longer a Parisian.

Hold it properly. The abdomen!


Did you see Mom

holding the crayfish?

Don't eat the seeds.

I taught them how to eat them.

It's actually better that way.

Left here.

Over here, guys.


I was the eldest.

I didn't have any plans.

So I made the wise decision

to cook with my mother.

Michel Bras, a cook from Laguiole,

in Parisian final contest

I was already dating Ginette.

When we got married, she helped

me in the kitchen for a year,

then she became the hostess.

1 star

2 stars

When passion beats all

The children were young.

I wished we could have spent

more time with them.

Oh well...

I remember

that they would often ask me

"What do you want to do

with your life?"

I was 20.

I had already chosen

to go to a hotel school,

but the question was:

If we invest money for more than

would you join us?

I don't know if my answer

influenced my parents' decision

to build this in Suquet...

I was also proud of this situation.

It's good for the ego:

Your parents need you,

so it makes you proud.

Building the Bras brand

I remember when he said to me,

as we were walking

by their old place,

he said to me:

"One day, I will live here

"with my wife.

I will be in the kitchen,

"and maybe she will be with me. "

It was on May 9th, 1987.

But personally, at that age,

I still didn't know...

what I wanted to do,

even though...

I expected

that if we were to stay together,

I would have to repeat

the family pattern,

and that is

to be the hostess like his mother,

while he's in the kitchen.

However, I don't think Sbastien...

I don't know if Sbastien

considered other options.

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Ike Barinholtz

Isaac "Ike" Barinholtz (born February 18, 1977) is an American comedian, actor and screenwriter. He was a cast member on MADtv from 2002 to 2007, Eastbound & Down (2012), and had a regular role on The Mindy Project. In his film work, he is best known for his acting roles in Neighbors (2014) and its sequel, Neighbors 2: Sorority Rising (2016), Sisters (2015), Suicide Squad (2016) and Blockers (2018), as well for as co-writing the screenplay for the 2016 comedy film Central Intelligence. more…

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Submitted on August 05, 2018

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