An interesting collaboration than the one launched at PNY Saint-Antoine in Paris. The gourmet burger brand is offering three recipes there until April 25, developed by Nicolas Guinebert, the brand’s executive chef, along with chef Sho Miyashita, who sends Haikara plates to rue de la Folie Mericourt. The focus is on his chicken Karaage – a traditional fried chicken recipe in Japan – pulled from his restaurant’s menu due to lack of a sufficient extraction system. And the booty, in PNY, we make sure to treat it very carefully, restaurant at 120, rue du faubourg Saint-Antoine (Paris 12th), no exception to the rule, ready to respond to both lunch and evening rushes, with a smoke extraction system calibrated to 5500 m3/h… Enough to spice up this recipe, its marinated chicken thighs, french fries, mayonnaise and teriyaki sauce and a chef-invented burger, breaded minced steak with panko sauce, teriyaki sauce and homemade mayonnaise with hard-boiled daikon egg, wasabi, not to mention french fries accompanied by a bag of shichimi spices then? garashi, shaka-shaka.