A star product for several years, the burger has emancipated itself from fast foods. Exit the frozen steak flattened during cooking. The chefs have taken over the star product. Like Martin Debuiche, former second to Jean-Pierre Vigato, at Apicius in Paris, and who has just launched Parcelle, in Nancy. For the young chef, “a good baker’s bread, a little brioche, is essential. I lightly toast it with foaming butter to make it tasty. And for the steak? “A minced steak of at least 150 g, from the butcher, rare and well seared. You can also opt for a nice Polmard steak, matured for four weeks. Then I add smoked bacon and shallot compote. For raw vegetables, Martin Debuiche plays the tasty card of simplicity. “Arugula or curly mustard. Above all, no lettuce! As for the sauce, a tartar sauce with herbs, simple. You have to let the meat express itself. Finally, some pickles to complete the whole thing. And if we want to go upmarket? “Polmard meat is a high-end product. Otherwise, it’s the season, you can put slices of summer truffles mixed in arugula, olive oil and lemon… And a good pan-fried foie gras will always do the job! »
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