Aubrac

Mr. Redzepi put Nordic Cuisine on the map with his inventive use of local foraged ingredients; Mr. Bras has focused entirely on his own region, Aubrac in France's Massif Central.

Where stars shine brightly Bruce Palling 2011

If you prefer a rural getaway to an urban adventure, then the small family-run Bras in the Aubrac region of France is just the ticket, run by chef Michel Bras and his family (www. michel-bras.com; reopens April 4).

A Room With a Chew Jemima Sissons 2010

This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows.

McNamara, Turner & Dutkiewicz - The Last Realm: Book One, Dragonscarpe (Book Review) 2008

This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows.

The 101 Test Is Here!! Steven Barnes 2009

This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows.

Enter the Bibliomancer: A new career for the CodePoet ZenMondo Wormser 2007

At Michel Bras's restaurant in Aubrac, France, the sweeping landscape doesn't merely complement the cuisine -- it provides the ingredients.

A Garden at the Table 2009

Julien Jourdes for The Wall Street Journal One of chef Michel Bras's signature dishes, gargouillou, is a painstaking assemblage of 40 to 60 perennial vegetables, herbs, leaves and flowers, an interpretation of the Aubrac country on a plate.

A Garden at the Table 2009

From the chicks to the cows: Axelle wanted to say hello to the bêtes from Aubrac -- a particularly burly race of cows from the center of France.

Elizabeth Bard: Paris Notebook: A Day at the Salon d'Agriculture 2008

His eponymous 3-star restaurant outside the town of Laguiole deep in the cattle pastures and forests of Aubrac, is about as authentic a slice of la France profonde, the French hinterland, as you can find.

The Best In Cuisine 2007

Bras discovered sweet meadow flowers growing on the plateaus of his local Aubrac hills that now lend their fragrance to a unique ice cream.

The Best In Cuisine 2007