How One of New York’s Best Chefs Runs His High Volume Michelin-Starred Restaurant - Mise En Place

Francie opened in the middle of the pandemic in Brooklyn’s Williamsburg neighborhood as an upscale restaurant. Only a few months later, the restaurant earned a Michelin star with the help of its internet-famous dry-aged duck dish, along with dishes like porchetini, a market salad, and more.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place,' click here: trib.al/y8JcmQE
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our KZbin Channel now! goo.gl/hGwtF0

[@NopeThatsIllegal]

I've been a kitchen porter / dishwasher now for the last 4 years and I've recently been given the opportunity from the owner and the Head Chef to go to culinary school and learn to become a Chef for them. I love watching these videos to see the different ways everything can be done!

[@gurshansinghh]

Happy for you congratulations!

[@youwhat.]

Congrats!

[@IrvinGarcia-im8hf]

You don't need culinary school... your job can be your school...

[@rakerzako]

​@@IrvinGarcia-im8hfsome restaurants require technicial culinary education before holding a pan

[@IrvinGarcia-im8hf]

@@rakerzako no they do not... many chefs around the country started dishwashing and worked their way up....

[@ashe1317]

i was just so happy when he said, "we have all our ducks in a row"

[@eater]

LOL!

[@DaSverdanja]

Love how positive he is to the staff, when they smile, I start to smile

[@muhammad17115]

And the gloves😊

[@michaelharris8144]

I thought the same thing. Seems like a good vibe.

[@BleachDemon69]

people tend act different on camera just like how employees act different around their boss

[@roberthorry621]

how much do you think they get paid?

[@ShortApron]

This is a level 5 leader. Warms my heart watching him let his team shine.

[@BadYossa]

As a UK-based Chef, I'm always interested in what happens in kitchens elsewhere and find this channel and the Mise En Place series to be an absolute joy to watch. Some of them I've watched multiple times and often share with colleagues who I know would appreciate seeing the passion on these peoples faces and the absolute bangers that leave the pass. This was an uplifting wee look at a great kitchen setup, staffed by people that enjoy what they do - I've worked with many Chefs that simply don't care, which is sad, as it is reflected in the food we serve. This is definitely one of the vids I watch multiple times! Cheers for this!

[@eater]

Thanks for watching (and re-watching)!

[@range78]

im just in my kitchen and i experiment with the stuff i see here too. def gonna try a lil sous vide pork tenderloin in breakfast sausage.

[@Coco24994508]

This is my favorite restaurant. The elation I felt when I first saw the duck presented to me on a bed of flowers will never be forgotten. It’s just so beautiful!!!! This video didn’t even cover the amazing cheese cart and desserts they have too.

[@kawikamachida9180]

I love when the head chef highlights and compliments there staff in these kind of videos, when it’s easy for them to take the spotlight. Seems like a solid dude and makes me want to go to the restaurant even more!

[@herzogsbuick]

If this chef is like this in real life, I hope he inspires his staff to be cool and collected and appreciative as well. Fantastic. I love what he says at the end too: "Everyone goes to a fine dining restaurant once. Here, I have people coming back sometimes once a week" I looked at the menu, you don't have to be rich to try it out, but you could take your sweetie there for a snack to impress them. Really cool.

[@kennytieshisshoes]

That was one of the most interesting set of pasta dishes I have seen and as good as the duck looks, I think the pasta looks just as good if not better.

[@michael74556]

"we have all our ducks in a row" 😆😆😆😆

[@xocoworld6331]

You know he had so much fun squeezing that line in lmao it's kinda adorable

[@michael74556]

@@xocoworld6331 💯🤣🤣

[@mokajones74]

"I'm in the business of making people happy. ...That's why we're an open kitchen, so we can watch everybody be happy and having good time." I get that.. the best feeling after a rush was the silence in the dining room as everyone's speechless eating their food. Those are the quickest cleanups and the best way to enter a turnaround

[@normannisbet1213]

Thumbs up to the head chef for complimenting his staff the way he does. It shows that he knows and appreciates what & how they do their jobs. He places his trust in them. Good video! Nice pace, visuals and information. Good job altogether 👏🏻

[@TauEnjoyer]

I love the respect they give to the duck!

[@seanverberne9550]

...and they come back for it because of the care and quality cooking with a dish that is an everymans' dish. That's what makes a Restaurant succeed, do just 1 thing well and it becomes an institution.

[@optimizer6488]

I applaud the sense of purpose and equality in the kitchen. "I'm in the business of making people happy" - that's his "recipe" for success. I've seen a lot of corporate-powered restaurants portrayed on KZbin and you can tell the difference in just seconds. The money will come, but you have to put passion, teamwork and great ingredients together first. Money doesn't buy those things.

[@cousteaufan]

I feel blessed having had dinner there with my wife earlier in April this year. The crew's spirit seems to add flavour to the already heavenly tasting dishes. Thank you for an unforgettable experience! Trust me when I say it's worth more then what you pay.

[@LifelsGreat]

Completely sold. I’ll definitely be going when I get the chance!

[@cousteaufan]

@@LifelsGreat I promise you you will not regret it

[@Novilicious]

10/10 would eat that salad. And if I want to eat a salad, that restaurant deserves a Michelin star 😂

[@user-zg3rg3ng2k]

If you love food, like this. If you are not making money from loving food, that's a shame ;) like still

[@edwardratcliffe9177]

haha. how can one make money from loving food anyway

[@rajeshrajan6200]

maybe start a youtube channel about cooking. or invest in restaurant stocks you know. It's a whole world of possibilities out there

[@edwardratcliffe9177]

funny that you mentioned stocks. My portfolio is looking like a crack den right now. Doing that never really cut it for me. I'm terrible at it

[@vipushiya7594]

I wouldn't be giving stock advice in a video like this but then I would say you do not make the mistake of doing things by yourself. My stock portfolio is a managed one and I do not try to dabble in unfamiliar territories. My portfo lio has grown by over #300k even in the present economy

[@rajeshrajan6200]

who manages yours

[@KCNwokoye]

The Artist chef. Mastery and craftmanship on display. Excellent leader who allows all his staff shine. They all feel ownership and responsible for their work.

[@bryananderson2996]

That ravioli is a work of art. Well done.

[@barber0611]

what an amazing chef....I bet all his employees love him!

[@andyhughes8433]

That salad and duck. And pastas. And staff. Wow!

[@jacqueshebert6445]

less depressed line cooks in a fine dining kitchen is a very good sign

[@nerd26373]

We will always support Eater. They’re one of the best.

[@Eusizndw]

They have good content but they also create a lot of drama cuz the restaurant industry isnt that crazy exciting

[@JinxLiam]

@@Eusizndwhow do they create drama?

[@smoothboi790]

This is probably the most cool restaurant that I've see in this series. A lot of passion and flavor without the pretense of being high end place

[@sevrynschaller1412]

Best 1 star in NYC hands down. We go every week.

[@mepro1nyc]

Easily one of the best duck dishes in town. Thanks for reminding me to return soon...

[@dansklrvids7303]

The sous chef at 13:35 is pretty amazingly organized

[@RecK1312]

you must have never worked in your life

[@madeleinesmith4783]

He actually seems like the chillest chef to work for, respectful, kind, and driven

[@Matt-fl8uy]

I really like this chef's style of leadership! Also, that salad is just wow!

[@dpie4859]

I am a very experienced foodie, and this restaurant looks like its a 10/10. I love the fact that they focus on making food taste good using wonderful ingredients and passion. Not all this stupid modern kitchen stuff where you hardly see what it is you are eating. 😂

[@hypedup01]

the striped pasta

[@Mayo501]

I'm very experienced myself, I have been eating food everyday for my whole life.

[@terr256]

same@@Mayo501

[@early6630]

Shamara is extremely talented, I remember her from The Grill, always been a beast on any station.

[@kys7615]

okay i was a little skeptical when i saw chef blending the lobster but at the end of it I couldn't agree more with chef, especially the statement about the tasting menu at michelin restaurants. BRAVO

[@KevinEvangelista]

Man, I never knew Paul Giamatti was such an amazing chef

[@Sakja]

So much detail. Mise en Place is the best.

[@abuzayd8623]

It’s always nice watching these videos and seeing different nationalities bossing foreign cuisines. I’ve seen Latinos make Indian food, Pakistanis make dim sum, Indians make Moroccan food, and list goes on. Really great videos

[@TeamPerry5]

These videos are absolutely poetry in motion

[@morellish]

Refreshing to watch such a calm and respectful leader in the kitchen.

[@ImAnEmergency]

Massive respect to chef and his team!

[@nopenope7088]

how about massive respect towards me?

[@jakemoeller7850]

What a wonderful video! I have a lot of respect for the people who grow, create, prepare, and serve our food. This establishment would be a joy to experience.

[@nizarmurar]

Great episode. Great chef . Thank you

[@SimaYi_Zhongda]

Stinging nettle is a big hit here in the Himalayan region of Sikkim . We Lepchas and Bhutia people use it with meat , or some beans and make a great soup out of it.

[@chriscr21]

Awesome showcase, the Chef and his staff are amazing and that Duck looks fantastic, the assortment of pasta's are great as well, well worth a visit for sure!

[@kevintsurho7077]

I guess i had watched the most honest chef or restaurant owner clip in KZbin

[@marca4443]

Love the way he runs his kitchen

[@maximiliansh]

What an amazing chef. Love from Germany

[@TheWavys]

Eater you have really paved your own lane on KZbin with this series and vibe! Keep it up im loving it!

[@user-bb6bm5cj1g]

What a well made video this is, well done to all involved. what an amazing chef....I bet all his employees love him!.

[@piknos3381]

Love the presentation and how the food is understandable yet unique. First time I've actually wanted to go to the place to eat.

[@RataStuey]

I really dig the head chef, he seems to have a really grounded and humble attitude. I’m trying to remember where I’ve seen him before.. can anyone remember the previous restaurant he was with?

[@johningate6971]

Such a great spot! Love this series

[@defaultpronouns]

My man pulls up on the Monster, I love him already

[@M2a3i]

Love the care the Chef takes with the food- It shows through the team's discipline

[@rickloginname]

Brooklyn is such a wild mixing pot - love it.

[@aliciaburchell3012]

This is the first time I've ever wanted to eat duck - looked amazing!

[@BenedettoGDavi]

Just met Chris the other day finding out he is my neighbor. I was very impressed at this video and his technique. I hope he does sleep-eat overs! Cant wait to get a chance to go eat at his place.

[@philliptran4460]

Gorgeous pasta!

[@gavinbrewes863]

What a well made video this is, well done to all involved

[@volley1414]

The prep on that salad in intense…. Glad I don’t have that on my daily prep list😂😂

[@plantmommich]

By far my favorite chef you have interviewed!!!

[@ps69]

Chef Cipollone is a legend. Been in when Chef Marco was holding it down and it was fantastic too. Not another restaurant in NY I would rather dine at.

[@arthurgraham4798]

Another great episode

[@sazcxieo]

12:04 BURNT BURNT BURNT 😂

[@Dorian008]

God i love it when a new eater episode is released

[@sumdude670]

when dude pulled up on the Duc , I already knew this was going to be fire

[@GordTee]

Excellent episode….great food

[@samblenkharn8099]

Magic. Great to see such passion. NB - we're still in the middle of a pandemic*

[@chriskot123]

Love the low-key Succession soundtrack

[@qkwnwkw]

I always enjoy watching Mise EN Place episodes. I just hope one day I can watch an episode from a Three Michelin Star Restaurant.

[@eater]

We have a three star episode! Check out Hélène Darroze at The Connaught: kzbin.info/www/bejne/aGHXhmqnosygm5I

[@qkwnwkw]

@eater I just watched the entire episode. Thank you so much for the link. I really enjoyed watching it. 🙂

[@wcarp4231]

His sous chefs look young, super cool to see teenagers crush it in a Michelin starred kitchen

[@laerwen]

Pretty sure these are professionals who've been to culinary school.

[@aldenhui94]

Watching this made me want to not only eat there, but also work there

[@Randoom101]

Never heard of using stinging nettles as a part of a dish, would never expect them to turn into something beautiful like that

[@NeillNorcal]

You can make tea out of them too

[@DONDONDON865]

man what an impressive crew and so nice food cant belive what i just watched love it keep up the grind and spirit

[@Luke0193]

He looks like the type of chef who goes absolutely apoplectic with rage when cameras are off.

[@actoraa]

I had to check. The duck serves two and costs $135.

[@colinminer7307]

And😂

[@trevormoan8748]

And it takes a month to prepare it.

[@joeycastellano]

he definitely watched burnt driving that motorcycle 😂

[@joebrown2384]

"We have our ducks in a row" 😂

[@adriandimas4779]

OMG another episode!!!💕😱😮‍💨😮‍💨😱 thanks so much @Eater

[@kg141414141]

This episode was🔥🔥🔥🔥This man is next level

[@erahman5288]

Hes so nice to his staff wow

[@m.a421]

With a heavy "fon don sauce" Key and peele voice 😂😂😂😂

[@bobgruner]

The market salad reminds me very much of Michel Bras's "gargouillou" of young vegetables.

[@joetursi9573]

Gorgeous bird,so nicely cooked and cut!!

[@wilsonlima2962]

Best Pasta I ever had was served here.

[@lugaretzia]

That there is a chef's chef.

[@ncrbiker108]

I love the fact that you are a biker.

[@markchristopher4165]

Fantastic

[@bossman674]

My type of food… love this

[@kingenoname1495]

Impressive! will try it soon.

[@odalissk]

Main difference between US kitchens and european kitchens is the amount of plastic in direct contact with the food, it is scary tbh

[@stormzaba3757]

I’ve watched alot of this expensive restaurant menu. Most of them put their creativity on finishing plate. They put some random gold leaf, caviar and random leaf. But this chef and his team use their creativity while making the food. I meant look that small cute hat😁 they made. The 3 strip pasta.

[@lpd1snipe]

We have all our ducks in a row😂 good line

[@Queenfan36]

That duck looks heavenly

[@POPPIZZAJSQ]

The roll up sausage and pork loin is a plate from Gualtiero Marchesi done in the 80s

[@russellclendenin9168]

I can not stop hearing Jon Favreau in the chef's voice.

[@rabeltgoi6641]

That MarketSalad is killer

[@BadBoybBubby]

Honey glazed quail is one of my all time favourites 🤤

[@jessegibbons3562]

Amazing

[@bgm3460]

6:16 That pasta are Sorrentinos, they are from Argentina, usually are made of jam and cheese with tomato sauce, I always wanted doing but I don't know where buy the molds

[@weltfairbesserertv5692]

Awesome!

[@corvettesbme]

I love these videos