Foie Gras & Potato Mille-Feuille | Michelin-Star Fine Dining
Inside the kitchen of Restaurant Bricole, chefs Steven Zeidler and Phillip Neumann prepare a refined dish of foie gras, potato mille-feuille, onion, and blackcurrant.
A study in precision, balance, and craftsmanship — where rich flavors meet delicate textures and every component has its place.
A cinematic glimpse into the world of modern fine dining.
Watch the full documentary on our channel.