This September, French father-and-son chef team Michel and Sébastien Bras will be opening a fast-casual restaurant,Capucin Signé Bras, in downtown Toulouse. The concept is a bit of a change for the family duo, who are behind Laguiole, France three-star Michelin restaurant Bras. Michel tells L'Hôtellerie Restauration the featured item will be the "Le Capucin," a crêpe-esque cone-shaped sandwich made ??with buckwheat bread and "filled with different products" (article is in French; translation done with Google Translate).
The 20 variations on the dish include aligot (French-style mashed potatoes with swiss cheese beaten in) with sausage, foie gras and mushroom, Laguiole cheese with apricot chutney and a sweet version made with Roquefort and pear. He also explains that the ingredients used "will mostly be from from the Aveyron region, but ingredients from the Mid-Pyrénées will also be used."
Sébastien Bras is currently at the helm of Bras, which was passed down to him in 2010 from father Michel. The whole process was filmed in a documentary by director Paul Lacoste, Step Up to the Plate, which premiered in theaters last September.