French technique, Australian beef

Marcel began with a simple idea: a burger deserves to be treated like a French dish.

Story The idea

A burger, treated like a French dish

Handmade béarnaise, Comté, shiitake relish — full French kitchen technique applied to every single burger.

Story The room

A corner of Paris in Bến Thành

Deep charcoal, bright brass, soft amber light — a proper bistro room, intimate and calm.

Story The award

Le Smoky takes the prize

Tea-smoked Comté, shiitake, béarnaise — the burger crowned best at the Saigon Burger Festival.

A burger deserves to be treated like a French dish.— The Marcel philosophy

Photos: Google Maps — owner and diners