For the Halle aux grains, our partners have imagined a knife as a praise to simplicity.
Sons and grandsons of blacksmiths, originally from Laguiole, the knife is an essential and visceral subject for Michel and Sébastien Bras, for whom transmission is the thread of a life and Aubrac a source of inspiration. At the Suquet table as well as at the Halle aux grains, it is entrusted to each guest for the duration of the meal. From a simple utensil, it becomes a companion. Les Bras entrusted their intentions to the design duo A+B, Hanika Perez and Brice Genre.
For the Halle aux grains, the designers imagined a knife as a praise of simplicity. They wanted to keep any expression of technical sophistication at bay while confronting the extreme complexity of the simple. It is not a question of "purity", but of a simple harmony in its own conception. A simple piece of metal made of nickel silver, an alloy of copper and zinc, ostensibly folded, forms a handle that extends the blade. They claim a peasant and working-class design, efficient, solid, which stands out. Without cutting into the elegance of this monochrome tapered piece.
After collaborating with André Bras for the prototyping, they turned to the Forges de Laguiole for the manufacturing. A true Aveyron institution and long-time partner of the Bras, this workshop was finally able to give life to this soulful blade.
CURRENTLY ON THE MENU: Roasted Apple 1826 – One Dessert, 200 Years of History
To celebrate the bicentenary of the invention of photography, and in connection with the Remember Me exhibition at the Bourse de Commerce – Pinault Collection, our pastry chef Jean-Julien Freydt invites you on a journey through time.
Inspired by recipes from the early 19th century, this limited-edition creation brings the apple back into the spotlight. Slowly roasted in brown butter, it is served with crispy barley bread, candied fruits and a delicate orange blossom ice cream.
A delicious journey through the flavours of the 19th century, where tradition meets modernity.
Available until January 18, 2027.
Book your table and discover this dessert.