Winner of the Coupe de France du Burger announced

The victorious creation was inspired by a recipe from the chef’s grandfather, and will be available to the public from next week.

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Chef patissier and food truck owner Nicolas Willaume has been announced as the winner of the Coupe de France du Burger (the France Burger Cup), at the Salon du Sandwich and Snack Show, at the Porte de Versailles, Paris.

Willaume created his burger, named Le Childhood, as an homage to his grandfather, who used to combine the ingredients used in a recipe cooked when Willaume was a child.

The burger included a perfectly-cooked, perfectly-seasoned beef patty, mushroom fondue, cubes of Beaufort cheese, garlic, parsley, and nuts baked and sprinkled on top of the bread bun.

It won out over 275 entries in the contest, of which 25 were shortlisted to appear at the competition and be cooked live and tasted by a judging panel.

The competition was organised by meat brand Socopa, and the jury presided by chef Yoni Saada. He said: “[Willaume’s] burger was very simple, but very well-balanced and delicious.”

Another judge, Vincent Boccara, winner of last year’s contest, added: “It’s true that [Willaume’s burger] is without frills, but every single bite is extremely tasty.”

Now, the winning burger creation will be available to the public at Willaume’s own food truck, French Truck Nicolas, which he opened with his wife at Codolet and Roquemaure, in the Gard.

Willaume, who took classes as a chef patissier at the two Michelin star restaurant, L’Ousteau de Baumanière, said perfectly-cooked meat and the absolute freshness of the bread, were key to his burger's success.

He said: “My granddad always made me a meat dish with mushrooms, nuts and Beaufort cubes. I wanted to recreate that in this burger. But I would never have imagined, six months ago, that I would today be champion of the Coupe de France du Burger. I am hoping to use it as a professional springboard.”

Jonathane Lefroy, from Brittany, came in second place, with his original creation, which included andouillette and camembert sauce, on a Kouign-Amann base.

Siva Sivathas, chef de cuisine from Annette’s Diner at Disneyland Paris, came third.

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