Michel Bras has brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn’ttied to ritual and tradition, but symbolically brings the region itself to the plate. Paul Lacoste’s film offers a tangible lookat how the chef’s environment nourishes his creations: the light and solitude of the Aubrac are nearly as important asthe ingredients that go into his pots and pans. The images alternate between the two to carry us into a world that’saustere and harsh, yet also magical. A world the chef inhabits like a spirit.Michel Bras is a great shaman of cooking.