Chef Guido Tassi, culinary advisor at Parrilla Don Julio, will have the delight of meeting his master Michel Bras in Buenos Aires. Next Wednesday, October 10, the renowned French chef will visit Pablo Rivero’s grill in Palermo where he will be offering an exclusive dinner in benefit of Fundación La Sourire (“the smile”) of Chaco province.

Those attending this dinner will be trying, among other delights, the classic Coulant au chocolat accompanied by an Encabezado malbec 2004 from Rutini Wines. What is nowadays known worldwide as “molten chocolate” is an invention by Michel Bras. Back from a cold, exhausting day skiing in 1981, the Bras family sat down for a cup of hot chocolate that revived them all. Michel was then struck by inspiration and the chocolate volcano was born.

Michel´s solid reputation is part of a family tradition that spans three generations: Michel, grandmother Bras and now Sébastien, his son. Michel started out helping his mother in a simple, unpretentious restaurant in Laguiole, Aubrac. In her restaurant Grandma Bras served “delicious home cooking, well prepared” to local workers. In 1968, Michel and his wife Ginette took over the running of the restaurant and in 1992 Michel created his own style of cuisine, refined, audacious, sincere and most importantly a transcription of nature and a reflection of Aubrac with a contemporary voice. This restaurant, Le Suquet, situated on a promontory overlooking Laguiole, is nowadays ran by Sébastien, thus keeping up the family’s culinary tradition.

Sébastien has succeeded little by little in imposing his own views into Le Suquet’s cuisine. Last year the Bras’ surprised the world when they announced they were giving up the 3 Michelin stars Le Suquet held. They explained they were not willing to undertake the pressure and frenzy this type of certifications demand. They decided their customers’ satisfaction was the number one priority of their restaurant, as it has been for the last three generations.