Long a symbol of junk food, the burger is now available without moderation, up to vegan versions.
Tasty, playful, varied, affordable: a symbol of junk food, the burger has become unavoidable. Launched in the early 2010s, the trend is still not weakening. Now, the burger comes with many ingredients to vary the pleasures, and can quite be consumed by vegans, soy, vegetable or mushroom steaks and mis-mages being increasingly used by restaurants as variants.
A homemade burger can be a balanced meal
If we know for a long time that the burgers served in the fast-food chains are to be avoided because cooked with unhealthy ingredients - even if the strings try to show paw in recent years, those called "houses" can constitute a perfectly balanced meal.
Especially if you replace your chips three times soaked in oil (ok it's delicious but not great for cholesterol, it must be recognized) by baked potatoes, roasted vegetables or raw vegetables coleslaw. A mixture of all this is beneficial because, as always, it is the quantity that counts. Carbohydrates, fat, fiber, all you need to have a complete meal. Nowadays, it is also easier to find healthier, complete or cereal "buns" in stores.
The new nerve of war
Since the beginning of 2010, the burger has reinvented itself. He has not only diversified, but has also found letters of nobility. In Paris, the arrival of the food truck Le Camion Qui Fume, on the forecourt of the MK2 Library, changed the report to the burger and showed that this label labeled bad for health and poor in taste can be of quality, delicious and surprising. If the food truck has become emblematic of the neighborhood and participated in the development of this mode of restoration, it has since doubled a mini fast food in Parmentier and a restaurant in the center of Paris, at 168 rue Montmartre 75002. Better to be patient because there is often the tail.
In the breweries, the "new generation" burger has spread like wildfire, not to mention specialized restaurants that have opened, like Big Fernand, Blend or PNY, with licked decor, sometimes very design.
Recently, the creation of the Artisan du Burger, under the aegis of Éric Robert, Best Worker of France 2011, showed that even recognized chefs are no longer afraid to seize it. Serious competition for traditional fast-food chains, which had to adapt with new proposals and warmer decorations.
Not to mention the mass arrival of American competitors like Burger King and Five Guys, emblems of culpable pleasure and pop-culture from across the Atlantic, the last blow of the club came to put diversity in a previously monopolized market by the firm to the clown.
The burger may be suitable for everyone
No more excuses. Now, the burger comes with different breads, sauces, cooking, cuisines from around the world, toppings, meats, fish, and the like, suitable for both vegetarians and vegans. They can even tempt the irreducible carnivores, provided they are a little adventurous. Most burger restaurants offer at least one of these options, so you do not leave anyone on the floor if you visit a group of friends.
In Paris and Lyon, vegans - or simple vegetarians - can count on Hank, a warm burgers restaurant located in the Marais. At Siseng (82 quai de Jemmapes, 75010 Paris), we come for the Bao Burger, marinated chicken and breaded with Japanese, or marinated beef with spices. And these are just two examples of hundreds, both in Paris and across France.
The flabby and bland burger of our childhood is no more, and now, the declensions of burgers are so numerous that it is difficult to get bored. The burger is dead, long live the burger!