A new burger spot, Burgouzz, opens in Tours this Sunday, created by Rennes influencer Valouzz with a focus on smash burgers and unique ingredients.
New burger restaurant opens in Tours
A new burger restaurant named Burgouzz will open on Sunday, October 18, at the Place du Grand Marché in Tours. The restaurant was founded in 2023 by Rennes-based YouTube influencer Valouzz, who has 3.9 million subscribers on the platform.Burgouzz's growth and history
Burgouzz initially operated as a franchise with locations in Montpellier and Paris before transitioning to a standalone brand less than a year and a half ago. The brand previously had locations in Rennes, Lille, and Paris before expanding to Tours.Restaurant's location and menu
The new Burgouzz restaurant is located in the former premises of the restaurant Les Burgers de Papa. The menu includes a dozen items, mostly centered on beef smash burgers, with alternatives such as a fish burger, chicken recipes, or a wrap.Ingredients and pricing
The burgers use beef from the Racine butchery in Normandy and are served on soft, light, slightly sweet burger bread made with mashed potatoes from Paris, along with a signature sauce with a mayonnaise texture, creamy and smoky. Prices for the menu start at 8.90 € for a starter menu including a burger, a side, and a bottle of water, with the most expensive items, such as a truffle-flavored burger, reaching up to 17.90 €.Opening strategy and events
The opening will feature only three products available for sale (the classic burger, the "cheese" version, and a vegetarian option) with a takeout-only service to ensure smooth operations. The restaurant expects a large crowd, with the opening in Lille previously attracting nearly 400 people.Promotions and future plans
Events are planned for the opening, including the presence of YouTuber Valouzz to exchange with customers, take photos, and do dedications. The restaurant will be accessible seven days a week from 11:30 am to 11:00 pm, with a delivery service via Uber Eats to be launched within three weeks to one month.