Sebastien Bras Interview - Step Up To The Plate
Sebastien Bras Interview - Step Up To The Plate
Guest interviewer and NZ culinary legend Simon Gault chats with Sebastien Bras, internationally recognised chef and star of the upcoming movie, Step Up To The Plate.

Sebastien, I was lucky enough for the first time to watch the movie "Step Up To The Plate" and I have to tell you, it was so inspirational and I celebrate and congratulate what you and your father have done.

Sebastien Bras (SB)

Thank you Simon - first and foremost we need to thank the Director Paul Lacoste for having been able to faithfully capture what we are are about and transposing this to the movie screen.
What I've loved was the realness of the movie - I could almost feel and hear you tasting the food with your mind.

SB

Yes, this is all about being creative and there a number of elements at play all developed from your experiences - from childhood through life.
When did you decide and how did you decide to follow in your fathers footsteps because those are some very big shoes to fill?

SB

From childhood I had two different playgrounds; the restaurant and the Aubrac region (a small, sheltered community) so by the time I had to make a choice with what to do with my life it soom became very evident that I wanted to keep playing in these playgrounds. With regard to following in my fathers footsteps, it's not really a question I've ever asked myself. I'm not trying to copy nor become my father, rather forge ahead and be my own-self.
From childhood I had two different playgrounds; the restaurant and the Aubrac region
Yes, I'm sure but you must have been thinking the first time the Michelin guide came to see about your stars that you must live up to this success.

SB

(Laughs) The funny thing is that Maison Bras got our third Michelin star in 1999 but it so happened that there was a 'mystery visit' from the big boss of the Michelen guide and on that day Michel was not around, so I was there on the day that the third star was validated. So I guess the pressure wasn't as significant after this experience as I had been working for my father for so long anyway.
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Content updated: 23/01/2020 14:46

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