So when you have hamburger night in France….
The cheese is Swiss, from Gruyère.
The mustard is French, Maille brand.
The beef comes from Charolais cows.
The avocados are Spanish.
The bacon is not bacon at all but strips of pork breast (“poitrine”).
The “bun” is cut from a loaf of whole grain bread.
The beer is Belgian (or Dutch).
But is a break from tradition such a bad thing?