Just in time for Thanksgiving comes this culinary news from Dallas, Texas: The French make the best hamburger, that most American of foods.
Chef Gilles Epié of L’Avant-Garde in Georgetown contacted his local newspaper, The Georgetowner, to break the news. The rock star chef, whose enthusiasm for his team win was evident as his restaurant staff prepared for the dinner hours last week, hinted to The Georgetowner that he is considering opening a burger joint in D.C. to ride the wave of the big win.
Team Burger France with head cook Joannes Richard and coach Epié and others grabbed the World Burger Championship at the World Food Championships on Nov. 12 — besting in the final round, Aaron Bradshaw of Crissy’s Pub Style, Andrea Woolf of Tucker Meat Market and Justin Reed of the U.S. Coast Guard.
To make his team’s special burger, Epié told The Georgetowner: “We did some research on Texan beef. We found one of the best butchers in the U.S.A. Then, the bun was imposed at the end. So, we put a bacon, onion and popcorn crumble on top. We have a raspberry-based ketchup and smoked oil. The sauce was on a spicy sweet and sour pineapple base. The cheese was a cheddar cheese fondue placed on two pieces of 90 grams of meat — and caramelized onions and finished with an exotic salad on top. It was great.”
“The most beautiful stories are those that are written between friends,” said Richard about Epié and Gregory Cohen, another chef coach. “This story begins with a meeting, that of three guys who share the same passion for cooking and the crazy desire to leave their names in the history of the burger.”
The win is a big deal in the culinary professions. Says the food competition host: “The World Food Championships is the largest competition in Food Sport, where culinary competitors of previous events convene for a chance at winning the ultimate food crown and a share of hundreds of thousands of dollars in prize money. The World Food Championships is also the springboard for many up and coming culinary stars and home cooks as they seek TV fame through many well-known food shows and acting opportunities.”
“Since its debut in 2012, WFC has given birth to 30+ TV food stars, awarded more than 3 million in prize money, had 49 of the 50 States compete, garnered more than 10 billion media impressions, and connected 175+ food brands with food fans, food bloggers, and food media. In short, it has given birth to ‘Food Sport’ by providing a level playing field, a fair judging system, a creative culinary fest, and a process that allows the culinary elite to show their chops and earn the respect they deserve.”