Schiller's Manufaktur & Brasserie

Chef Mike Schiller, a master of sauces and textures, delivers a French-led culinary experience at Schiller's Manufaktur & Brasserie that marries classical depth with modern lightness. The signature 'cassoulet de homard breton' is remarkably robust, featuring succulent lobster tail in a deep, aromatic bisque that carries the scent of the Atlantic. Technique is showcased in the Mieral duck, which is encased in a salt crust and slow-roasted to preserve its incredible tenderness and concentrated flavor. The 'suprême de faisan' is equally impressive, served with a velvety sauce that demonstrates Schiller’s pedigree under culinary masters. Texture is a recurring theme, from the paper-thin, citrus-scented crêpes Suzette to the velvety consistency of the boeuf bourguignon. The 'PhantasTisch' menu highlights the chef’s passion for plant-based innovation, utilizing techniques like fermentation to extract intense vegetable essences.