Select your location
Make a 180gr patty with the minced wagyu meat and stuff it with foie gras, season it and grill until your ideal temperature.
Add the cheese on top and finish cooking in the oven until the cheese is melted.
In half bun spread BBQ sauce and add the lettuce, tomato, sliced pickle and last the patty.
In the other half of the bun spread mayonnaise mixed with Dijon mustard and cover the burger.
Serve with fries tossed in smoked paprika.
Escape to the waterfront setting of Brasserie du Park and enjoy a variety of brasserie-style dishes in a casual yet sophisticated ambience.