Art of Burger

Art of Burger

A meal’s parenthesis, slipped in between two buns


More than just the name given to the restaurant by Philippe Chevrier to pay homage to his mother, Denise's Art of Burger is proof of his craftsmanship and his curiosity. From the creativity she inspired in him, the burger is reimagined.


Housed in a room, nestled in the Globus food hall, under the guidance of Benjamin Garin, Denise's reinvents a culinary classic. By redesigning the burger based around the four seasons and by selecting only the finest ingredients, Denise's delivers new flavours and an innovative look to this often-criticised sort of sandwich.


Take the “lobster roll”, for example, which features Maine lobster and lime remoulade, topped with avocado mousseline.  The “Spices Lamb” offers a unique take with a base of confit lamb between two pitta buns, unless of course you'd prefer the roast chicken version or corn tortillas for vegetarians. Imagine what you can slip in between these two buns, these crispy patties flavoured with spelt, sesame or squid ink, and our craftsmen will do the rest.