Born seven years ago at the initiative of the Lot de rugby committee and the “Le Coin des Halles” restaurant, the Drop Burger will participate, for the first time this year, in the French Burgers Cup.
The Drop Burger is embarking on the adventure of the Coupe de France des burgers. This was announced on Tuesday, Jérôme Prévost, owner of the restaurant “Le Coin des Halles”, surrounded by Jean-Claude Tardieu, president of the Rugby Lot committee, Ghislaine Rossignol, representing the Occitanie league of rugby, François Do Amaral (cook of the restaurant “Le Coin des Halles” which gave birth to the Drop Burger), and Jérôme Moulinou (from the bakery “Les Gourmandises de Lilu” to whom we owe the bread of the Drop Burger and who recently participated in the show “The best bakery” on M6).
“We talked about it among ourselves, as well as with Thierry Marx who will be the sponsor of the Drop Burger for this competition, and we said to ourselves why not make the Coupe de France des Burgers. And we started, ”confirms Jérôme Prévost.
Born seven years ago at the initiative of the Departmental Rugby Lot Committee and the restaurant “Le Coin des Halles” (“the idea started from Souillac and germinated in Cahors” remarks Jérôme Prevost), the Drop Burger “is a quality product that combines rugby and gastronomy, ”explains Jean-Claude Tardieu. “It’s rugby on the plate since it is served in a plate shaped like a rugby field and shaped like a rugby ball.” “Seven years ago, adds Jérôme Moulinou, Jean-Claude came to see me to see if it was possible to make a burger bun in the shape of a rugby ball and we did it”.
“The bread is decisive in both form and flavor,” adds Jérome Prévost.
“The Drop Burger is a great promotion of our region and deserves to be known”
Because the Drop Burger is above all the marriage between rugby and the gastronomy of Lot. “The Drop Burger is a 100% Lot product,” confirms chef François Do Amaral. It includes goat cheese from the Lot, wine from the Lot, walnuts from the Lot… ”.
This Coupe de France des burgers in which the Drop Burger is launching today will take place in several stages. A first regional selection whose results will be given in May before the final day of June 28 where twenty-five burgers will compete in the morning and five finalists in the afternoon.
“The shape, the taste, the concept, everything will count,” explains Jérôme Prévost. “Every detail will be taken into account,” adds Jean-Claude Tardieu. “The important thing is to participate, but winning would be even better,” adds Jérôme Moulinou. “What is certain is that the Drop Burger is a great promotion of our region, a great success and that it deserves to be known”, concludes Ghislaine Rossignol who hopes that with the Drop Burger, the Lot will transform the test.
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