For the guardians of French gastronomy, the prospect of being served something as unsophisticated as a slab of mincemeat with a bap and slice of cheese would long have been considered sacrilegious.
Today, however, the tables have turned. In a culinary revolution, three quarters of French restaurants now sell hamburgers and 80 per cent of these say it has become their top-selling dish, according to a new study.
“Le burger” – as the French dub the quintessentially American invention to the despair of linguistic purists of the Académie Française – has become a feature of even the most illustrious eateries.
Hache au pain avec fromage sounds rather more sophisticated though, doesn’t it?
Of course, as Rincewind always notes, it’s the having it with avec that makes is so posh.