Big Fernand Review

Big Fernand is likely my favorite French fast food chain. Founded by Steve Burggraf, it offers the ideal blend of American fast food with a French flair.

In this review, we’ll explore why you should absolutely give it a try and what makes this unique eatery stand out, as it’s not something you’ll find in other countries.

The History

For me, Big Fernand was one of the best burgers I’ve ever had, located on Rue Poissonnière in Paris’ 8th district—not far from Paris New York Burger, which was also considered one of the best at the time.

The food was so good that I brought many of my friends to try it, and we were even willing to wait an hour to find parking just to eat there.

Big Fernand became so popular with its concept that it grew to a chain that you can find in many cities.

The Location

The location I’ll be reviewing is simply the closest one to my home, situated in Val d’Europe, one of the largest malls in France.

Big Fernand restaurants are generally small but efficiently designed. They usually follow an “I” shape, with the kitchen as the main focus, featuring a team of enthusiastic employees. The decor exudes a unique blend of American and French flair.

The burgers are rebranded as “Hamburgés” the fries “Fernandines” and the restaurant is called an “Atelier,” emphasizing a sense of craftsmanship and quality, setting it apart from the more industrial, cost-cutting franchises like McDonald’s.

The Menu

Big Fernand’s menu is straightforward, featuring around six burgers with occasional specials. They offer a small and large “formule,” which includes fries and a drink or dessert, depending on your choice.

Each burger option is thoughtfully crafted, but my favorite—and arguably the most unique—is the Big Fernand. It comes with a fresh, soft bun, possibly one of the best I’ve ever had, topped with Tomme de Savoie cheese and flavorful sun-dried or confit tomatoes.

The Bartholomé is likely one of the most popular choices, essentially a reinvented barbecue and bacon burger.

The Victor which I tried once was made out of veal and was delicious as well although not my favorite the same goes for the Alphonse.

It’s worth noting that Big Fernand is one of the few places where you can request a specific cooking level for your meat, and it will be served exactly as ordered—a true testament to freshness.

Their fries, known as Fernandines, are both unique and flavorful. Seasoned with paprika and served with a homemade ketchup—one of the best I’ve ever had—they offer a delicious twist on the classic side.

They offer unique drinks and were among the first to introduce original lemonades. Their desserts are also quite good and are reportedly made in-house.

The experience and taste

Big Fernand has a knack for hiring staff who exude enthusiasm; it’s the first thing I noticed upon entering one of their restaurants. The cashier taking your order is always relaxed and pleasant, creating a welcoming atmosphere.

The cooks are also in high spirits, creating an atmosphere in the kitchen that resembles a ballet. It’s a stark contrast to other open kitchens where the staff often seem to be going through the motions of a regular job. I don’t know who is the HR of Big Fernand but Kudos to him, very very insightful.

The food is somewhat pricey, but to their credit, Big Fernand has maintained their prices despite inflation, making it a good value in 2024, especially given the quality.

In terms of quantity, you’d end up paying nearly the same at McDonald’s for a similar amount, though without the same level of quality.

The burger is two to three times the size of a Big Mac, with every bite reflecting exceptional quality and fantastic taste. Having sampled burgers on nearly every continent, this one stands out as the most impressive.

The bun alone is remarkable—boasting a great consistency, softness, and flavor, and generously sprinkled with sesame seeds on both the top and bottom. Unless you prefer a brioche-style bun, this one is virtually perfect.

The cheese is flavorful but not overpowering. The sauce, a revamped version of the Big Mac sauce, tastes significantly better. Sun-dried tomatoes add a touch of French flair and a nice acidity to the burger. The meat is fresh and can be enjoyed medium rare, with an excellent beef flavor.

The Fernandines are very fresh and delicious; my son particularly enjoys them, especially with the ketchup that used to be available for self-service at the tables. Although the portions are still generous, the self-serve option was better.

The drinks are intriguing, though not the best I’ve ever had. However, it’s a refreshing change from the usual Coca-Cola and Fanta every now and then.

I opted for the flan, which was enjoyable with its creamy, partially-cooked texture. However, with Factory & Co’s delicious cheesecakes nearby and a Krispy Kreme just outside the restaurant, you might want to consider going for the smaller option.

Verdict

8.9 out of 10.

To me, Big Fernand represents the best French burger experience, alongside Paris New York Burger as the top burger in France.

It’s by far the concept with the most refinement and a clear vision, combining expert marketing with exceptional food recipes.

The staff consistently communicates their enthusiasm, and watching their coordinated efforts is always a pleasure.

A decade ago, I would have described Big Fernand as a premium fast food option, but today it offers excellent value for money. I highly recommend it to anyone who enjoys burgers and French cuisine—it’s truly the best.