Mangez et cassez-vous

The food at Mangez et cassez-vous centers entirely on burgers, but within that focused menu, the kitchen demonstrates genuine craft and creativity. Everything is made in-house, a commitment that becomes immediately apparent in the quality of the patties and the freshness of the buns. The restaurant prepares approximately 200 buns each morning specifically for lunch service, ensuring that what you're eating was made that day, not pulled from a freezer or delivered by a supplier. The signature Ericophrène burger exemplifies the kitchen's approach to burger construction. The combination of Roquefort sauce with onions, peppers, and lettuce creates a flavor profile that's both bold and balanced. The Roquefort brings a sharp, creamy richness that could easily overwhelm, but the vegetables provide freshness and texture that keep the burger from becoming one-dimensional. This isn't a burger trying to pile on ingredients for the sake of excess; instead, each component serves a purpose in the overall composition. With burgers starting at €3.60, the pricing structure allows you to eat well without calculation. You can order what you actually want rather than what fits your budget, a freedom that's increasingly rare in Paris dining. The range of burger options beyond the Ericophrène isn't detailed in available information, but the existence of a signature burger suggests a menu with multiple choices, each likely following the same philosophy of quality ingredients combined thoughtfully. The frites deserve particular attention, as they receive treatment beyond the standard side dish. Available plain, with curry, or with beef bacon, these garnished fries demonstrate the kitchen's commitment to making every element of the meal worth ordering. The curry option brings warmth and complexity, while the beef bacon adds richness and a smoky note. Even ordering plain fries means getting freshly prepared potatoes rather than something reheated from a batch made hours earlier. The menu extends to dessert with crème brûlée at €1.50, a price that seems almost impossible for a properly made version of this classic. The inclusion of this dessert, rather than something simpler or more obviously suited to a burger joint, suggests a kitchen confident in its technical abilities and committed to the homemade ethos across all courses.