75% of France’s traditional restaurants taken over by burgers — PAUL introduces French-style burgers

▲ The Sun King’s Deluxe Beef Burger is recommended cooked medium-rare.

Reported and photographed by Xiao Wanning / Taipei

Since April 7, the century-old French brand PAUL has launched six popular and authentic European dishes, including the Sun King’s Deluxe Beef Burger, Osso Buco, Lorraine Tart, Onion Chicken Tart, Truffle Mushroom Risotto, and Tagliatelle with Creamy Chicken. These offerings bring a fresh new look to PAUL.

▲ PAUL Chairman Chen Jianhao.

Chen Jianhao, chairman of PAUL, said that PAUL is not just about bread — it represents a French lifestyle. France has also been facing economic challenges, and the once elegant and leisurely dining habits have gradually changed. Currently, around 75% of traditional restaurants in France have been taken over by burgers. Therefore, this year, PAUL has followed the most popular dining trend in France, offering consumers a more refined French-style burger compared to the hearty American way of eating.

▲ Osso Buco (left), Truffle Mushroom Risotto (right).

A 10-ounce beef patty sizzles in the pan, cooked with the restaurant’s specially made duck fat to enhance the flavor of the beef. For added richness, butter is added just before serving. Compared to the American style of high-heat grilling, the French method of slow pan-frying helps lock in the juices, resulting in a tender and juicy burger.

▲ Lorraine Tart.

Osso Buco is prepared using the traditional French slow-cooked braising method, with beef stock, oxtail, short ribs, and tripe simmered together for a long time. It pairs perfectly with bread for a hearty meal. The Lorraine Tart originates from the northeastern region of France and is now a globally beloved French savory pie. The tart features bacon, onions, and cheese baked in a flaky pastry crust. The bottom is crispy, the cheese is stretchy, and the filling is rich and flavorful.