Ten minutes up the road from Laguiole, a mountainous town in the sparsely populated département of Aveyron, is Hotel-Restaurant Bras, a large, luminous, and sparely portioned property with sculptural beige wicker armchairs and huge beds covered in sheets that are indescribably fine. The main attraction, however, is the Michelin three-starred Restaurant Bras, a futuristic metal-and- glass structure poised on an immense carpet of vegetation. Father-son team Michel and Sébastien Bras prepare signature dishes: a first course of gargouillou, a sautéed medley of more than 50 vegetables that contrasts a complex preparation with an exquisitely simple presentation. At lunch, light fills the restaurant, which is cantilevered over the plateau of Aubrac, giving diners the impression they are in a spaceship hovering above the countryside.
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