Properties (58)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:activeYears |
1970s-present
|
| gptkbp:awardedBy |
gptkb:Michelin_Star
|
| gptkbp:bornIn |
gptkb:Laguiole
|
| gptkbp:cuisine |
Nouvelle Cuisine
|
| gptkbp:founded |
gptkb:Restaurant_Michel_Bras
|
| gptkbp:hasArtStyle |
Creative Presentation
|
| gptkbp:hasAwards |
Meilleur Ouvrier de France
|
| gptkbp:hasCharacter |
gptkb:Fernand_Point
Young_Chefs |
| gptkbp:hasClient |
Essential Cuisine
|
| gptkbp:hasCollaborationsWith |
Various Chefs
Food Producers |
| gptkbp:hasContribution |
Culinary Literature
Culinary_Innovation Culinary_Research Culinary_Education |
| gptkbp:hasEvents |
Culinary Competitions
Culinary Exhibitions Culinary_Workshops Culinary_Festivals |
| gptkbp:hasExperienceIn |
International Cuisine
Culinary_Education Fine_Dining Culinary_Consulting |
| gptkbp:hasFocusOn |
Local Ingredients
Sustainability in Cooking Artisan Techniques Flavor Balance |
| gptkbp:hasGoals |
gptkb:Gargouillou_de_Légumes
Gargouillou |
| gptkbp:hasImpactOn |
Culinary Practices
Culinary_Community Culinary_Trends |
| gptkbp:hasInfluenceOn |
Gastronomy
Culinary Techniques Modern French Cuisine Food Culture Gastronomic_Movements |
| gptkbp:hasNationality |
French
|
| gptkbp:hasPartnershipsWith |
Local Farmers
|
| gptkbp:hasPersonnel |
gptkb:Le_Suquet
gptkb:Michel_Bras_Toya |
| gptkbp:hasRecognition |
gptkb:Gault_&_Millau_Awards
gptkb:James_Beard_Awards Culinary Awards Culinary_Excellence Culinary_Innovation Culinary_Heritage |
| gptkbp:hasRole |
gptkb:Art_of_Plating
Seasonal Cooking Respect for Ingredients Culinary_Creativity Culinary_Simplicity |
| gptkbp:hasTechnology |
Sous-vide Cooking
|
| https://www.w3.org/2000/01/rdf-schema#label |
Michel Bras
|
| gptkbp:influencedBy |
gptkb:Paul_Bocuse
|
| gptkbp:knownFor |
Culinary_Arts
|