Since 2016, Socopa has been organizing the French Burger Cup. Through its quest to find the best burger in France, the French Burger Cup illustrates Socopa’s commitment to developing and promoting regional supply chains and quality labels among foodservice professionals.
The competition takes place in 2 stages: the Regional and National Finals, with 25 food service professionals, and the Young Talents Final with 5 students from food service schools.
Professional Competition:
Registration opens on 10 November 2025 and closes on 11 January 2026.
Entrants are shortlisted between 21 January and 8 February 2026.
The 25 finalists are announced by 2 March 2026.
Young Talents Competition:
Registration opens on 10 October 2025 and closes on 11 January 2026.
Entrants are shortlisted between 12 January and 25 January 2026.
The 5 finalists are announced by 4 February 2026.
What does it look like? What ingredients and flavours could shape it?
Is the bread made from wheat, rice or pulses? What about flavoured or coloured buns in a different shape? Original fillings: seaweed, fermented pickles, dehydrated vegetables, greens with nutritional properties, 3D-printed tomato crisps, etc. Innovative sauces: chickpea-based mayonnaise, spicy fruit ketchup, avocado cream infused with Thai basil, etc. With unexpected flavours or ingredients, futuristic combinations, innovative cooking techniques and avant-garde presentation, inventing the burger of the future means daring to shake up tradition, without compromising on the fundamentals of gourmet taste, “beef spirit” and technical precision.
Pleasure is what drives our eating habits. When the future looks bleak, the desire for comfort, connection and the simple joy of eating with your fingers becomes even more meaningful. Burgers are simple, succulent, popular, tasty and accessible, bringing generations together through their emotional and comforting dimension.
So, pleasure and steak will definitely be a part of the burger of the future. But in what form? It’s up to you to invent a visionary, resolutely modern burger where minced meat remains the central element but everything else is reinvented.
Since 1953, Socopa Restauration has been putting all its expertise into developing a range of meats, butchery products and services dedicated to the commercial and collective catering. Working hand in hand with other professionals, we put quality butchery at the service of all chefs.
Socopa commits to exacting standards, excellence and innovation, rooted in its age-old butchery expertise, which is constantly being reinvented, and relying on its perfect mastery of all stages of processing.
Each of our sites is in direct contact with the livestock farmers in its region, helping to enhance the value of their work by producing quality meat.
Over the years, these high standards have enabled Socopa Restauration to establish itself as a major player and a privileged partner for all those involved in the French Foodservice.
