Softer, tastier, hotter… McDonald’s has been rolling out the new recipe for its flagship burger, the Big Mac, in France since Monday. A revolution carefully prepared for years by the brand to cope with the move upmarket of its competitors, already tested in 2023 in Australia, Canada, Belgium and part of the United States. Two other burgers, the Double Cheese and the Royal Deluxe, will also benefit from this modernization.
Also read: How France became the trump card of McDonald’s
The famous Big Mac bun, with its intermediate slice in the middle of the burger, is now goldener, thicker and softer. Even the arrangement of sesame seeds has been revised. It is toasted for 22 seconds in restaurants, five more than before. The steaks are cooked in batches of six instead of eight, and the rehydrated onions are thrown on the steaks at the end of cooking, still on the grill, to increase their flavor tenfold.
The cheese is taken out of the fridge earlier to be at room temperature when placed on the meat, and thus melt more quickly. The salad and pickles have also been improved. Only the iconic Big Mac sauce does not change: it is even placed in a more generous quantity, 14 grams instead of 9. Or 30 additional calories.
