burger-ok

This restaurant near Nantes is in the finals of the Burger Cup!

undefined undefined 2 avril 2025 undefined 09h00

undefined undefined 2 avril 2025 undefined 14h24

The Editor

The 10th edition of the Burger Cup by Socopa is gearing up to crown its 2025 champion! On April 2nd, at the Snack Show in Paris, the five best chefs from the West region will face off in an intense competition for a chance to secure their spot in the national finals. Among them is a talented chef all the way from Loire-Atlantique: Charline Rousseau from the restaurant Le Marylin, located in Saint-Brévin-les-Pins (44).

A journey of passion and experience

Charline Rousseau has been a food enthusiast since she was a young girl. She began her culinary journey at the age of 16 by obtaining a CAP, followed by a BP at the CFA in Saint-Michel-Mont-Mercure (85), and then she gained experience working through various seasons in restaurants along the Atlantic coast. In 2017, she decided to open her own take-out establishment, where she offers hamburgers, kebabs, and tacos made exclusively from fresh ingredients. Her success led her to expand with a second location, specializing in seaside treats (crepes, ice creams, chichis, cotton candy…).
Today, she’s embracing a new challenge by participating in the French Burger Cup with an original and delicious creation: the Marée Haute.

 

The "Marée Haute": an exceptional burger

For this competition, Charline wanted to represent her region and culinary journey through a land-and-sea burger, at the crossroads of comforting home cooking and gourmet finesse. Her bun, inspired by the Vendée brioche..., it's soft, golden, and enhanced with roasted kasha seeds for a crunchy nutty touch.

In the heart of the sandwich, there's a butcher-style hamburger patty, perfectly cooked for a caramelized crust and juicy texture. To add a regional cheesy flair, she chooses Tomme from the Breton marshes, which softens the richness of the beef. But the true originality of the Marée Haute lies in the iodized addition of scallops golden-browned in nutty butter, which elevate the whole thing.
For seasoning, Charline has revamped the Béarnaise sauce with a hint of Muscadet, chervil, and chives. Finally, the burger is kicked up a notch with salsify chips seasoned with Espelette pepper, crunchy Carmines endives, and Roscoff onion pickles that add a tangy note and a burst of flavors.


A big challenge for Charline

With this bold creation, Charline Rousseau hopes to impress the judges and open the doors to the national final. If she succeeds, she could very well become the new champion of France for bistronomic burgers.

The Western regional final takes place on April 2nd at 2:45 PM, and there's no doubt that her Marée Haute will make waves! One thing is for sure: Loire-Atlantique is well represented this year.

So, who will be crowned the king (or queen) of the burger 2025? Answers coming soon!