Pardon - should have been plans to open first restaurant since 1997 departure from French market.

how are we defining restaurant?

"fast-food restaurant" as they have always been called here at least. 'Restaurant' being used in this context as a place to eat food. Of course it could have different connotations so you have to have the adjective fast-food in front of it.

How are we defining 'food'? ;^)

Bummer.

How are we defining 'food'? ;^)>

"fast"

Actually, you can thank the Italian chain Autogrill for reopening Burger King in France. They are specialized in mostly autoroute and train station 'restaurants' and they know how to make it profitable. The first new Burger King opened at the airport in Marseille. The next one will open on the A4 autoroute in Reims some time during the first half of 2013. Paris will obviously have to wait because it is a weak area for Autogrill (which is an excellent company, by the way).

Quick was created in Belgium, but it is now French-owned.

It must be mentioned that Burger King left a lot of fans in France, and I have to confess that I am one of the people who consider it to be superior to McDonald's.

Eurostar made a great commercial using Burger King to capitalize off its presence in London: http://www.youtube.com/watch?v=6EGvTtXGpAI

LOL. Annhig, you and I think alot. I live in the states where burger kings and Mcdonalds are every where you turn and I don't know many who consider them "restaurants". LOL. I know it's all symantics.

Anyhoo,
I've got no horse in this race as I rarely eat the stuff here at home so the chances of me eating there while in Paris is pretty much slim to none.

They are pretty lousy burgers.

Good luck to them as I have found burgers in almost every bistro and cafe lately. And they are far superior to anything American chains produce!!

Never got Burger King. All the sandwiches are way too goopy. Burgers are supposed to be pieces of meat - not part of a sort or bread, meat and 14 other ingredients stew.

And, IMHO McD's fries are to die for. At least twice a year I get a huge carving and must have some.

And, you can't get any more accurate than "to die for," although I here that they will start using Lipitor sauce since it went generic.

And you already realize why those McD's FF's are "to die for?"


Because they are soaked in sugar water before they are frozen but who cares cause there are a lot worse ways to die.

That's too bad.

My best Parisian friend will be more than thrilled as he loves Burger King. When he visited me, here in the States, he was in Burger King euphoria.

Happy Travels!

I've never 'got' Rotten Ronnies. Burgers should not have mayo-like 'special sauce on them'. We agree to disagree on the fries... those hard little pointed sticks are not the way I like fries! LOL

Because they are soaked in sugar water before they are frozen but who cares cause there are a lot worse ways to die>

not in France I think - McDs brags about the real French grown potatoes they use and how they make them - they are good and of good quality - nevertheless clueless folk will try to malign them - yum yum they are good!

From what I have read, they are not "soaked" -- the sliced potatoes are sprayed with some sort of sugar solution, purportedly because this makes them more "golden" when they are fried.

I looked it all up during a debate on another site, where some diehard McDonald's fans (who were claiming they only went for the restrooms) were saying how horrible Quick was ("the burger was some kind of mystery meat -- I couldn't even eat it" -- all the funnier because McDonald's and Quick have the same beef suppliers). Anyway, the main thing that I found when consulting the nutrition information is that the McDonald's items have something like 25% more sugar content than Quick has -- the sweet bun, the sweet "secret sauce," etc. I have in the past heard certain French people wondering why the Big Mac is served in a "brioche" instead of in bread. Sugar causes you to crave things like these McDonald's items and even I think they taste pretty good since I was raised eating the stuff part of the time. But as an adult, I almost always choose Quick if I have a sudden urge for fast food -- they do not salt their fries (little salt packets are available for recalcitrant customers), and it's true that their buns are not outrageously sweet.

As for Burger King, in France or anywhere else, I assume that we'll be getting a lot of excess sugar (and salt) again. But I will be curious to see what kinds of salad they have, because that is what I often order in these places anyway.

some of the frites I have gotten with steak et frites in proper restaurants were grease-soaked tastless taters - McDondals FFs hold up well IME with any competition outside of Belgium, home of the french fried potato!

I bet the Burger King in France won't be serving the hot fudge/carmel sundae with bacon or the sweet potatoe fries.

Some of the best fries I have ever had were in Europe, but that was a few years ago and I have found that most restaurants use the frozen ones like the restaurants here do.