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.
 
IMDB:
6.3
Metacritic:
68
Rotten Tomatoes:
68%
Year:
2012
86 min
Website
5 Views

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:

Olive,

mashed yellow peppers,

red peppers,

black olive,

sesame powder,

cucumber,

sorrel,

black olive oil,

barley.

A leaf

of celeriac.

An asparagus.

Cauliflower marrow.

Artichokes.

Broccoli marrow.

Red amaranth.

Pink radish.

Peas.

Chinese cabbage.

Dd's fresh tomato,

picked this morning.

These are new potatoes,

fried on one side.

Valerian.

Greek valerian.

Bloody sorrel.

Nasturtium.

Mertensia. Peucedanum.

Dog's tooth violet.

Orach.

Now, let's add a taste of sea.

A sea breeze over the plate.

All edible.

Rhubarb.

Dill.

White rose from our balcony.

Broom, end of the season.

Golden garlic.

Tulbaghia.

In honor of our few grape vines.

Nice and fresh.

Pea shoots.

Pansy.

For a bitter taste.

Poppy.

A classical aromatic rose.

From the garden.

Coriander.

Bear's garlic.

And I can only conclude

with an endive.

STEP UP TO THE PLATE

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.

Sorry?

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.

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