Le 280, McDonald's
The 280 is meant to be a melange of French and American cuisine. The French on the box reads "It's the best of American generosity, but dressed up in French Style: floured bread cooked on stone, melted cheddar and emmental, and a slightly citrus-y sauce. Long live the mixing of styles!"
Le 280 Deux, McDonald's
The beef on this burger was the best McDonald's beef I've had, much better than the Angus. But the tomatoes were pink, hard and unappealing; the sauce was too heavily applied; and there was just too much bread. However, the floury ciabatta was much softer than other ciabattas, and really yielded to the teeth—characteristics we like in burger buns that elude us in other ciabatta burgers.
Le Big Mac, McDonald's
Samuel L. Jackson, eat your heart out. Le Big Mac, even over there, is two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun. Long live marketing jingles!
Le Big Mac Deux
I'm not kidding when I say this: aside from a slightly less-sugary bun and crisper pickles, this really tasted almost exactly like the American version. It wasn't radically better. Vive la standardisation internationale de la restauration rapide!
Le Giant, Quick
The Quick response to Le Big Mac. It's like a Big Mac without the pickles and extra bun. The sauce is made with capers, and tastes something like a tartar sauce; doesn't beat Mickey D's, though.
Le Charolais, McDonald's
Not part of the competition, this was an interesting part of the McDonald's France experience. They claim it's Charolais beef—like Angus but French. (You'd never know the difference. It tastes just like any of their other patties.)
Le DoubleMix, Quick
Long bun, three beef patties, peppercorn sauce on one side, "fondu cheese" (that'd be melted cheese) on the other. Way too much bread, but a cool idea and good sauce.
Les Frites, McDonald's
Like they were flown in from the States. Carbon copies.
Mix Mania, Quick
Best soft serve I had in Europe. Hands down.