Pile-up of meats, fries and cheese sauce has become a fast-food phenomenon
At lunchtime on a street near the Gare du Nord in Paris, queues were forming at a fast-food restaurant. Construction workers jostled with schoolchildren for what has become a business phenomenon: the hefty, cheesy slab of indulgence known as the French taco.
France has always had a huge market for takeaways, from kebabs to McDonalds, and fast food accounts for more than half the nations restaurants. Now the homegrown French taco is challenging the burgers imperialist success and plotting its own global expansion.
The French taco, which bears little resemblance to anything Mexican, is a cross between a grilled panini, wrap and kebab, with everything sealed inside a vast rectangular parcel fries included. There is often a pile-up of different meats jostling together, such as chicken nuggets and merguez sausage, and several sauces. It was described by one French food writer who couldnt finish one as a hymn to junk food.
The market leader, OTacos, is expanding in France at a rate faster than McDonalds and has come to symbolise the entrepreneurship of Frances low-income banlieues. Started by three former school friends in the working-class outskirts of Grenoble, the chain is now so popular among 15- to 25-year-olds that politicians in small towns increasingly seek out franchises to boost deserted high streets.
Opening events and appearances by rap stars often attract large crowds, and diners get their money back if they manage to finish a Gigataco, which weighs several kilos. With more than 200 outlets in France, as well as franchises in Belgium and Morocco, the chain has a global turnover of more than 200m a year. A Belgian investment fund has come onboard to push international expansion.
The exact origin of the French taco is shrouded in myth, but it is believed to have been born 15 years ago in a kebab shop on the outskirts of Lyon as an experiment in combining a kebab and a wrap.
Patrick Pelonero, the co-founder of OTacos, was a builder in Grenoble in 2007 and looking for a way to make some money in the slow Alpine winter months. With his friends Silman and Samba Traor, who are brothers, he created a product that was halal and where the customer can choose their own combination of a bewildering number of fillings held together with French cheese sauce.
Its a take on the traditional sandwich tortilla, shawarma, whatever you like to call it and its easy to eat, Pelonero said. Everything is inside, its clean, nothing drips on you, the meat doesnt fall out the side.