 Today we are going to do a burger au poivre and I'm going to pair the burger with a cocktail made with syrup, VS, called forward puns. Forward puns. Forward puns. I'm just like son, I can't help you, I can't do it. So first we're going to do the caramelized onions. Peel the onions so you can use red onions if you want, it's fine, it doesn't matter. I'm going to just slice it, a big slice. I'm going to separate a little bit of the onions, like so. I'm starting to cry now. Today I cut some onions and guess what, I cry again. I've cooked for so many years, my eyes still just make me cry again and again. I'm going to use a little bit of crepe seed oil. So you see, today I'm cooking an induction. And we're going to put our onions in the pot now. And then caramelize here a little bit. Stir a little bit. So you can see, you know, the induction is so fast, you know, see the heat. That's what I like induction is fast. Cover them, okay, and let them cook for five minutes. Okay, now we're going to ground the meat for the patty. Patty. For the patty, patty, patty, patty. Or patty or patty? Patty. Patty. Patty. Patty. So the patty I use chopped ribs and skirt steak. 50-50 with chopped ribs and skirt steak. So chopped ribs are a little fat, it's a good mix for the burger. The secret of the burger is really to ground the meat the day off. When you do your patty, two days, three days before, you're losing the blood, the juice of the meat. It's an exercise. But you know what, it's a good exercise. Very strong le creuset, huh? Our meat is ground now, we're good. So this is a mix, okay? Of the chopped ribs and the skirt steak. Okay, like a doctor. You know the problem, my hands are wet, so it's impossible to put a glove when your hand is wet. They're just drumming nuts. My doctor is faster. Let's go. I'm going to mix now, we're going to make the patty. So I take some meat, like a ball like that. Voilà. I'm going to take off my glove. Now, we're going to check the onions. It's good. Nice caramelization. I'm going to deglaze with a little bit of water just to get all the caramelization in the bottom of the pot. Now, we're going to get all the flavor with a little bit of salt. Stir again. Low heat. Let it cook slowly. Okay, now we're going to cook the burger. Skelet. A little bit of a clarified butter. I'm going to toast the bread first quick. So I take my brioche bone and I'm going to toast the burger bone, okay? I'm going to put the burger here up here like a DJ. Toot, toot, toot. Now, put the burger here and we're going to smash it. Don't stick, don't stick. It's not very wrong, but it's not bad. Here, one more. Press it like that. A little bit of salt. Where's the salt? Black pepper. Cheddar cheese. And after, we're going to make the sauce. So make the burger a little bit more French. I did a black pepper sauce with that and caramelized onions. So the burger was very Frenchy. So now we're going to deglaze with some shallot. Clarified butter. We put the shallot. Caramelize the shallot. To deglaze my saute pan, I'm going to use a sea rock VS a little French brandy. Flambe a little bit. Can I use this thing? It's great. How do you work this thing? And don't flambe! Heavy cream. A little touch of butter. A little touch. A little bit of salt. Black pepper. So generosity on black pepper. It's a black pepper sauce. So we put a lot of black pepper. A little bit. I'm going to add a little bit of a browned green pepper. Now we're going to assemble the burger. I don't put too much thing in my burger. I just love simple burger like that. Not just the meat, the bone, the sauce, and some good cheese. And that's it. Not too much thing. Burger au poivre. With my burger, I decided to do a cocktail made with classic sea rock. Call four war points. For that, I need syrup, sweet vermouth, and amaro. Classic sea rock, it's a French vodka. The vodka is distilled five times. Wood is very unique for a vodka. So classic syrup. I'm going to put some ice. A little tap. Look what I learned today. Merci. Look at this beautiful color. We're going to garnish with fresh mint. Ah, ça sent la France. I don't know my burger. Can't just drink back like that guy, sorry. I feel like a man when doing that. Like a mad man. It's time to eat. J'y vais, je peux casser? I use a fork and knife. I'm very French. Mmm. Pair very well. The burger is very spicy with a black pepper sauce. Refresh with a French cocktail with sea rock. It's very French. But it's good. Bon appétit.