Papabou’s double smash burger

The smash! Five letters that were little-known in Geneva just a few years ago, five letters that resonate in the mouths of all gourmets, and five letters that make you salivate. César Steffen, a graduate ofEHL, was the first to try the smash in Geneva, following his first experience with the Toasted sandwich concept. With great success, he decided to replace tartines with smashes and launched Papabou, a nod to his grandfather, whom he called Papabou. With just one burger on the menu, he produces everything in-house, including the brioche bun, sauces and even the pickles. Everything else is sourced exclusively in Switzerland: from the melted cheddar to the vegetables, not forgetting the famous beef patty smashed on the plancha for a result that’s as crispy on the outside as it is soft on the inside. The devil is in the detail, and it’s in the simplicity that excellence is recognized. Papabou’s owner understands this and has perfected his art since opening.