Tag Archives: Big Fernand

Big Fernand via Facebook

Big Fernand

Get in line for juicy burgers, made with French ingredients and cooked by an enthusiastic, plaid-clad crew of mustachoied men.

Practical information

Address: 55 rue du Faubourg Poissonnière, 75010
Nearest transport: Poissonnière (7)
Hours: Lunch and dinner, Monday-Saturday; closed Sunday
Reservations: not accepted
Telephone: 01 47 70 54 72
Website
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: American
Special attributes: open Monday, good for solo dining, good for families, take-out available

Additional locations

Address: 32 rue Saint-Sauveur, 75002
Nearest transport: Sentier (3)
Hours: Open every day
Telephone: 09 67 22 40 06

Reviews of interest

Emmanuel Rubin (2013) “chaude comme bouillon, active à sortirdu burger à la gauloise, juteux, vaillant, à la limite de la surcharge et du fourre-tout.”

Caroline Mignot (2013) “Un steak de bœuf charolais très généreux, du fromage à raclette, de la ciboulette, des oignons mitonnés, de la poitrine fumée extra grillée (qui croustille beaucoup, c’est ce qui est bon) et une sauce barbecue maison pas mal du tout…Mais au bout de quelques bouchées, je m’aperçois que la viande très moelleuse et la cuisson plus bleue que saignante (je l’ai demandée saignante) font que le bœuf fond en bouche dans un amalgame d’ingrédients qui le fait légèrement disparaître. C’est bon hein, tous les ingrédients sont là, identifiables et généreux, mais la viande manque un peu de mâche, alors que l’épaisseur est là, la quantité et la qualité doublement.”

Thierry Richard (2012) “Du pain spécialement préparé par le boulanger voisin, moelleux comme tout, de la viande hachée sur place juteuse comme on l’aime…Service survolté, drôle et bien organisé…”

Figaroscope (2012) “Big Fernand, c’est l’Amérique revisitée béret-baguette, la France profonde aux couleurs yankees…Tout est cuit devant vous, la viande et les frites sont très bonnes, le pain aussi.”

Chrisoscope (2012) “Une organisation efficace qui limite le temps d’attente…Des portions gourmandes et assez copieuses pour bien manger et ne plus avoir faim avec un burger, une frite et une boisson…Des produits de qualité, des recettes réussies ou la possibilité de composer le burger de son choix…Une adresse recommandée et hautement recommandable!”

 

 

 

Youpi et Voila by Phyllis Flick

The latest and greatest Paris openings

 

2012 has already been a busy year on the Paris restaurant scene. Here’s a selection of noteworthy newcomers. Click on the restaurant name for practical details and more reviews.

Youpi et Voilà Fans of Septime and Saturne will probably like Patrice Gelbart’s seasonal cooking, characterized by “generous amounts of fresh herbs and plants with a mix of textures and flavors,” says Phyllis Flick.  “There are no heavy sauces, and little fat. Just clean bright flavors.”

Au Conservatoire Cédric Casanova has opened a Sicilian épicerie next to his La Tête Dans Les Olives, with a single table d’hôte for 5-8 people that is probably already booked solid for the next ten years. The “picnic” runs 30€/person and features products from the shop, which you will no doubt want to purchase after the meal.

Big Fernand The burgers here are well-seared and juicy, the fries crisp, the staff look like they’re starring in a hipster production of Newsies. Food truck? What food truck?

Terroir Parisien Yannick Alleno of Le Meurice brings his locavore act to the Left Bank at this airy, open-every-day spot, resuscitating the Parisian repertoire with Ile de France ingredients. Dine in on frisée salad, onion soup, and Verot charcuterie, or get a classic sandwich jambon et beurre to go.

Arola Early reviews are mixed for this Spanish import, a small-plates set up from Michelin-star collector Sergi Arola, housed in the new W Hotel. Alexander Lobrano says, “the Pica Pica format [Arola's term for small plates] is fun when you’re on a large sunny terrace with the Mediterranean in the distance but is distinctly less satisfying in a low-ceilinged dining room with handsome formal 19th century French moldings.” Claro que si.

Semilla There’s a M.O.F in the (flameless) open kitchen at this new address from everyone’s favorite Anglo restaurateurs Juan Sanchez and Drew Harré, of Fish, Cosi, and wine shop La Dernière Goutte. Patricia Wells says it’s “carefully designed for the way we want to eat today…a nice mix of little and large tastes for vegetarians, meat eaters, lovers of the classics as well as the adventurous…”

La Table d’Aki Akihiro Horikoshi — a L’Ambroisie vet — is both chef and waiter at his new, intimate 16-seater in the 7th, where he’s cooking a modern, refined menu that Bruno Verjus declares “the best value for the money in the world.” THE WORLD.