It seems that the French love gourmet hamburgers so much they stand in line for hours just to eat one. David Turecamo reports.
The latest craze in french dining hamburgers yeah the french used to think they were an american scourge food without flavor or finesse but they’re beginning to see that even a hamburger can be gourmet i mean i just asked victor garnier he created blend a restaurant dedicated to the
Gourmet burger and he did his research crisscrossing america studying in los angeles with a backpack and my only goal was to eat hamburgers he’d been open about a month and the wait for a table was 30 to 45 minutes and then there’s le camion ki fume the smoking truck the first gourmet food
Truck ever in paris the waiting time here we’re talking about a hamburger the truck is the brainchild of christian frederick from l.a i tried to get the most authentic american burger possible and the french find guilty pleasure eating with their hands so what makes them gourmet well victor
Worked with eve marie la bordeaux neck an artisan butcher in paris together they developed and kristen studied french cuisine in paris for several years before she created the smoking truck because she felt that this is what was missing in the gastronomic landscape of paris alexander labrano is a paris-based food
Writer and author of hungary for paris the book and the blog and in this district which is a very expensive part of paris you can come here and for ten years you’ve got a burger fries and a dessert a little history mcdonald’s arrived in the 70s and today outside of
The united states france is the biggest market for mcdonald’s in the world though it’s not always been a happy meal in 1999 a farmer named jose beauvais drove a tractor through a mcdonald’s under construction for us mcdo was a symbol of industrial food okay but this is danielle baloo one
Of the most celebrated french chefs in the world and about 10 years ago at his restaurant in new york he decided to prove that a burger could be more than just beef patties on a bun i wanted my burger to be a cross between what french cuisine represent and what american cuisine
Represent as well and i put inside a disc of short ribs has been braised for 8 to 10 hours slowly in red wine truffle foie gras and we wrapped the ground meat around and so began a new era for the burger only temporarily stalled by an old truck
The power steering went out well they couldn’t cook berger’s curbside till the new truck arrived so we tweeted that we’d be starting delivery put it up onto our website and facebook and so with the fleet of borrowed scooters and motorbikes off winter crew and the occasional guests to make special deliveries
I think navy american gastronomy is one of the most successful quiet parts of american diplomacy people like american food and friends