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Every year, 1.7 billion hamburgers are eaten in France. That's 50 burgers per second. For a long time, the famous pure beef minced steak stuck between two slices of bread was the preserve of fast food and junk food. Quickly made, sometimes poorly made, fatty, sweet, high in calories, standardized, its main quality was its price. Everything has changed today. First, its price. Between 10 and 15 euros per piece in brasseries and restaurants, sometimes up to 50 or 60 euros in some palaces that are coquettish about serving them. Then its composition. It is made from fresh products and can be garnished with multiple ingredients, vegetables, fruits, spices. It can also be seasoned with improbable sauces or accompanied by buns with ever more inventive recipes. In short, the hamburger is less and less American, more and more French, or Asian. Restaurants have even recently been offering meatless burgers, made from synthetic minced steak. But be careful. Not all proposals are free of criticism. Nothing is easier than launching a low-cost hamburger restaurant without the slightest talent. We will also discover that one of the best addresses in Paris is not a restaurant, but a street stall. As if the burger were returning to its true nature, street food. Directed by: Céline Destève Follow us on Facebook: / foodstoryfr