“ It’s not just a fad,” said Frédérick Grasser-Hermé, who, as consulting chef at the Champs-Élysées boîte Black Calvados, developed a burger made with wagyu beef and seasoned with what she calls a black ketchup of blackberries and black currants. “It’s more than that. The burger has become gastronomic.
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In Paris, Burgers Turn Chic - NYTimes.com
OMG! My red cabbage slaw with blueberries and cherries are totally in vogue with French cuisine.