Autor/-in: Sébastien Bras

Trained by top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras inherited his family restaurant Le Suquet in 2009. Together with his father Michel Bras, they share 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 they 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.