With his son Sébastien, Aveyron chef Michel Bras opened his restaurant La Halle aux Grains in Paris.

On Saturday in "La table des bons vivants" on Europe 1, he explains why seeds can be "the little extra that makes the difference" in dishes.

And give several examples of how to use them in the kitchen.

INTERVIEW

Chickpeas, corn or buckwheat ... The seeds have become a staple in the kitchen. And it is not the Aveyron chef Michel Bras and his son, Sébastien Bras, who will say the opposite. The duo have just inaugurated their first restaurant in Paris called La Halle aux Grains. The philosophy of this establishment? Use the seeds "in addition to taste", as Michel Bras summarized on Saturday in 

La table des bons vivants 

on Europe 1. "It's the little extra that makes the difference" in the dishes, he said. . But the chef didn't stop there and gave several examples of how to cook certain seeds to add a tasty finishing touch to dishes.

>> Find Laurent Mariotte's shows every Saturday from 11 a.m. to 12:30 p.m. on Europe 1 as well as in podcast and replay here

From kurrakan, "discovered in Sri Lanka", to grilled buckwheat

First of all with the chickpea.

"I made a dessert with chickpeas which is quite interesting", explained Michel Bras at the microphone of Laurent Mariotte.

"We have a meringue made from chickpeas with a chicory mousse. On top, I placed a buckwheat tile. Then I integrated sprouts of sprouted peas between the two," he said. described.

But the seed that Michel Bras prefers to use at the moment is Kurrakan.

"It is a wild millet that is found in Africa and that I discovered in Sri Lanka," said the chef.

"I use it on a guinea fowl as a seasoning."

The Aveyronnais also adores kasha, which corresponds to roasted buckwheat.

"Buckwheat, we blow it and we use it on chocolate", illustrated Michel Bras.

"What is difficult in buckwheat or kasha is cooking. It is not easy," he warned elsewhere.

A word of advice therefore: "Make plenty of tests and find the right source of supply".

Oats on the stuffed button mushroom

In our show, Michel Bras also presented one of his recipes, a Paris mushroom cooked with a stuffing inside. This is prepared with sourdough bread soaked in curdled milk, the gwell, a sort of fermented Breton cottage cheese. And in this recipe, too, the seeds are never far away. The chef used a "flock of oatmeal with a little pepper attached".