For Emilie Jouvin
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fan of homemade hamburgers ? marley’s burger it should please you!
Since September 2019, the food truck of Julia Defourneau crosses the municipalities of South Sarthe with different recipes every week and a credo: cooking locals i costsfor more taste.
From the fairgrounds to the towns
In its equipped trailer recognizable by its colors red and blackJulia Defourneau, 37, has earned a loyal following.
HAS Roeze-sur-Sarthethe gourmets are waiting for you on Tuesday evening, place de la mairie.
The same goes for Noyen (Monday evening), Yvre-le-Polin (Wednesday night), Guecelard (Thursday evening) i Monce-en-Belin (Friday night).
“Some customers order every week, they almost become friends! “, rejoices the thirty-year-old who, opting for the food truck, was looking for this kind of friendly relationship.
The one who went to the markets for a long time with her parents before running a stand of crepes, chocolates, waffles and crisps at the fairground was also seduced by the semi-nomadic concept offered by her restaurant trailer.
It allows me to travel every day, but close by, keeping my permanent address in Moncé-en-Belin.
A town that saw her grow up and where her 7-year-old son is growing up today… Marley. “He is fully invested in the project. He was the one who chose the colors of the food truck. »
Steaks made on site
Julia Defourneau chose to enter the house burger simply because it is her “favorite dish”. And it shows.
Every week, redouble your inventiveness with two new recipes a la carte.
Like the Mountain (bread, lettuce, tomato, onion, pickles, reblochon cheese, bacon bits, fresh ground beef, fresh cream and chive sauce), which made more than one customer salivate in the last week of September.
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The Marley, the plain burger, is on the menu every week, as well as a kid’s burger.
Sandwiches are served with home fries.
The potatoes come from the Sarthe, as does the beef or the bread, bought at Père Pain Pain in Le Mans.
Note that the steaks are made on site, using a refrigerated mincer. For the rest, the products are chosen “according to the seasons” and the sauces are also made by Júlia and her employee.
A qualitative choice that makes the difference – “The number of orders continues to increase” – and that allows Marley’s hamburger to be today a must in the restaurant during the great events of the Sarthe (such as the 24 hours, the Tour Vibration, the Le Mans onion). fair, etc.).
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