Un pain de boulanger brioché et une viande hachée au moment de la commande. Le sandwich rond de Lionel Furcy n'est pas que beau, il est bon ! Son secret ? Il utilise du fromage de Pontlevoy, des tomates d'Indre-et-Loire et surtout de la viande locale, originaire de Vallières-les-Grandes...*
That's what we had read in the February issue of Loir-et-Cher Info, a magazine published by our local authorities up in Blois. It was describing a new restaurant over in Montrichard. Four of us decided to drive over from Saint-Aignan and try it out.
Montrichard seems to be caught up in some kind of hamburger craze right now. Looking around the square where the new restaurant is located, we saw that two of the other restaurants over there, ones where we have enjoyed a few meals over the past fifteen years, are also prominently featuring burgers among their offerings.
We were surprised to see that the new restaurant, called Montburger, is not so much a full-service restaurant as a take-out joint. We didn't try it — it wasn't what we had in mind. We wanted to sit down and be waited on in a real restaurant with tablecloths and a selection of local wines. So we got a table at a place called La Villa. Its burger menu is the second, more elaborate one in the photo just above, and includes a salmon burger along with two beef burgers.
* A bun made with butter and eggs by a local baker and meat that is freshly ground when an order comes in. Lionel Furcy's round sandwich isn't just beautiful, it's delicious! The secret? He uses cheese from nearby Pontlevoy, tomatoes from the neighboring Indre-et-Loire, and, especially, beef produced locally in the village of Vallières-les-Grandes...