DIJON: The manager of Foodies on the podium of a French burger cup
Kévin Muin, chef manager of Foodies in downtown Dijon, finished second in the Coupe de France du Burger by Socopa 2022 organized this Wednesday, March 30.
Christophe BOYER with his BEEF XA BAO burger wins the 7th edition of the Coupe de France du Burger by Socopa 2022, against 4 other regional finalists, who, like him, won the 5 regional finals earlier in the day, having brought together 25 catering professionals from all over France:
Winner of the French Burger Cup by Socopa 2022:
– N°1: Christophe BOYER with his Beef Xà Bao burger, which won the South-East final.
N°2 and N°3 on the national podium of the Coupe de France du Burger by Socopa 2022:
– N°2 on the podium: Kevin MUIN with his Caraïburger burger, winner of the North-East final.
– N°3 on the podium: Laurent THOREL with his Le Nomade burger, winner of the West final.
And by their side during this national final:
– Alexis HATTIGER with his L’AméREDien burger, winner of the Ile-de-France final.
– Nicolas LEROUX with his Globe Burger, winner of the South-West final.
With his son Beef Xà Bao, Christophe BOYER, winner of the Coupe de France du Burger 2022, seduced the taste buds of the jury, illustrated this year by Chef Laurent FAVRE-MOT: “The Beef Xa Bao keeps its promise in terms of ‘greedy escape.
It met all the expectations of the jury of experts and the Globe-Trotter theme, with a real balance between the softness of the bao and a seasoning oscillating between acidity and roundness. I have only one piece of advice, go to the Vaucluse all summer long to taste it without moderation! – expresses Laurent FAVRE-MOT.
Christophe BOYER – Managing Director
Foodtruck Bao Burger Asian Street Food – Violas (84)
WINNER OF THE 2022 FRENCH BURGER CUP
After 15 years in real estate, Christophe opened a Food truck 1 year ago. With the help of his Vietnamese wife, he designed a menu of Bao burgers based on steamed buns, supplemented by a range of Asian specialties.
“The impossibility of traveling made me want to rediscover the flavors of my travels in Vietnam. Lemongrass (Xa) is very present. The beef with lemongrass and satay is my favorite. The minced Charolais beef steak is marinated in a mixture of pressed garlic, fresh chopped lemongrass, oyster sauce. This brings a soft side to the meat while keeping the mache and especially a sweet and salty side. The matured cheddar with satay with chopped peanuts and its red cabbage pickle, makes this burger particularly tasty and balanced”.
N°2 ON THE NATIONAL PODIUM
Kevin MUIN – Winner of the NORTHEAST final
Chef Manager – Gourmands – Dijon (21)
After a cooking BEP and training in pastry, Kevin worked for 3 years at the Auberge de la Charme (1 Michelin star), then joined Foodies, a Food Truck brand in Dijon. He is now at the head of the establishment located in the city center. In 2020, he won the North East regional final of the Coupe de France du burger by Socopa.
His Burger: Caraiburger
“The theme made me want to go back and inspired me the Caribbean. As we were talking about travel, it seemed consistent to me to have an easy-to-eat burger, so I went with smash steaks cooked well caramelized. In a nod to barbecue culture, I favored a turmeric-flavored smoky potato bun with a herb cracker for my baking side. Then mango pickles, plantain and smoked bacon add pep to the recipe. The “dog” sauce and Colombo awaken the palate”
N°3 ON THE NATIONAL PODIUM
Laurent THOREL – Winner of the WEST final
Chef Manager – La Cabane à Burger – Pontchâteau (44)
A butcher and caterer by training, Laurent left the restaurant business for several years before joining the “Kiosque à Pizzas” franchise network in 2012. At the same time, he created a modular food truck, “La Cabane à Burger”, the first franchise opening of which is scheduled for June, in Dijon.
His Burger: The Nomad
“Passionate about travel, I wanted to associate my fondest memories with this burger. Flavors, spices, smells and colors are inspired by different countries: Mexico, Spain, America, Morocco… But I didn’t want to start from an overly sophisticated recipe. Pink bread with pistachio chips is for color. The curry mayonnaise is a nod to India. It brings lightness and freshness. I mixed roasted pistachios and smoked fleur de sel with the steak to give it some crunch on the palate. Mexican spices and chorizo, enhanced by an aged rum flambé, add spice”
AND BY THEIR SIDE DURING THIS ULTIMATE BATTLE:
Alexis HATTIGER – Winner of the ILE DE FRANCE final
Chef – Private dessert – PARIS 9th
A graduate of the Ferrandi Paris school, Alexis has worked in various gastronomic establishments, including Le Domaine Les Crayères** in Reims, with chef Philippe Mille. After 5 years spent at “Privé de Dessert” (Paris 9th) he has just finished his first book of recipes dedicated to bistro cuisine, where he mixes historical anecdotes, tips and techniques.
His Burger: L’AméREDien
“It’s a burger that travels through the centuries on the American continent. From south to north, I wanted to evoke ancestral cuisine, street food and popular American culture. The annatto for the brioche bun is a tribute to Native Americans and their body coloring. With the Chimichurri, a must in Argentina, then the Mexican guacamole and chilli pickles, I bring a spicy tone, while staying in the barbecue spirit with a steak with Kentucky Whiskey, grilled then smoked. The journey ends gently with a maple sugar trapper sauce »
Nicolas LEROUX – Winner of the SOUTH-WEST final
R&D manager – Jules & John – Agen (47)
Former chef de partie with a background in hospitality and catering, Nicolas has worked in various Relais et Châteaux and starred restaurants (Michel Guérard***, Etablissements Charial – L’Oustau de Baumanière*** and La Cabro d’Or) before joining the Crescendo group. He is currently in charge of product development and menus for the Jules & John brand, both for bread and burgers. In 2021, he ranks 3rd in the South-West regional final of the Burger By Socopa French Cup.
His Burger: Globe Burger
“The Globe Burger is inspired by flavors from 4 continents: Asia, America, Africa, Europe. I wanted to represent the earth through the globe and the cracked aspect of the bread. Beef is Europe with a Galician beef associated with a Spanish Manchego. We lightly smoke it with a little thyme and we snack it then we cover it with an oyster leaf, pineapple and a pan-fried black garlic enoki. On a beautiful set of crunchy texture, an iodized flavor, softened by the sweetness of the Chimichurri mayonnaise”.
Communicated