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Le Suquet, Sébastien Bras

Laguiole, France

Price on request

4.5/5

27 Reviews

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Villa du Val d'Aubrac

9 travelers

3 rooms

1 bathroom

330 sqm

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2 Michelin stars 2024


family-run
the taste of Aubrac
ode to nature
inspiring views

Sébastien Bras has been at the helm of Le Suquet since 2009, and is forging his own path, reminiscent of the one his father also took. His intuitive and carefully crafted exceptional cuisine provides the perfect showcase for the treasures of the vegetable world offered by the Aubrac plateau. Imagination is given free rein in subtle pairings and harmonies which express this multifaceted living world. The pearly white monkfish and its black olive sauce tell of Gods battling in the skies over Aubrac: your plate is a fragment of the universe. Nature is at the very heart of the Bras family’s daily endeavours.

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Our commitments

Translating a strong vision of sharing, for now and the future, to preserve Nature and conserve precious traditions.
First of all is Michel, a self-taught Chef passionate about the wild and his native Aubrac. After helping in the preservation of Aubrac beef, Michel opened his own specialised herb garden. Then, there's Sébastien, his son, initiated early on in the ways of the harvesting and gathering, who took over the reigns of the restaurant. His love of Nature and tradition is in part his legacy and translates into his cuisine. Sébastien ventures to the Rodez market and fishmonger several times a week in order to find the best, mostly organic, products. The two Chefs endeavour to share this sustainable approach with apprentices: an appreciation of flavours with children in local schools and an understanding of the importance of biodiversity with future generations.

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Meet your hosts

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Maître de maison

Bras Family

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Chef

Sébastien Bras

Read stories of the property

2024-04-16

New Roots: the Kitchen Garden Reborn

Hotel gardens, once purely an ornamental concern, are proudly bearing new fruits. And vegetables, herbs and edible flowers too. A new generation of chefs is seeking a meaningful link to their surroundings, and reimagining their kitchen gardens as a source of produce provides a nourishing answer.

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