Like most American Expats in Paris, there are times when I crave things you can only get back home. BBQ, buffalo wings, a corn beef special, and a great burger all come to mind.
You can get burgers in Paris of course and will find them on just about every menu, but they’re usually average at best and rarely great. So, when I heard about a burger truck that was being launched by a Californian who studied at the French cooking school Ferrandi, I couldn’t wait to try it. Maybe, finally, we’d have great burgers in Paris.
So tonight in the rain, I took my step son to try what I hoped would be a real American burger, at a food truck no less which tweets their location by Twitter (and Facebook) everyday.
The verdict? Amazing. Homemade toasted rolls and freshly ground beef made for a particularly juicy burger with just the right amount of fat*. I had the blue cheese burger with caramelized onions, bleu d’auvergne and port wine sauce which was outstanding. My French guy had the classic with cheddar, lettuce, tomatoes, pickles and mayo. These burgers kicked-ass compared to the burgers you normally get in Paris. The fries were unfortunately cold and soggy by the time I got home, but it was clear that these were hand-cut fries and not frozen, another sin most places in Paris make.
I was even a little bit proud eating my burger which proved that Americans can show the French a thing or two in the kitchen, at least when it comes to burgers. I can’t wait to return for their braised pork sandwich, onion rings and macaroni and cheese.
Le Camion Qui Fume
Opening times and location: @LeCamionQuiFume
Burger: 8 €; 10 € for a burger and fries
*This is technically not the first food truck in Paris since there are trucks all over making crêpes, but to my knowledge it’s the first that changes location on a daily basis, using social media to inform clients.
**Beef in France is typically grass-fed and extremely lean which may explain part of the French paradox, but it doesn’t make for a very good burger. Ground beef, or steak haché as its called here, is typically only 5 % fat in France, whereas most good burgers in the US are made with ground chuck-which is 20% fat.