Are you going to get vaccinated ? 

We can't wait for you to get vaccinated too. Our nice restaurants are now kind of pickup points filled with take-out bags, it's fun but less than when you were there. 

Do you take reservations ?

We tried. We even kept 06 lists: while you were waiting, you'd go get drunk at the bar next door and when you were called, your battery was gone. Those days are over. You just have to come like that, with your hands in your pockets, and we'll do our best to find you a nice place.

If these are real home fries, why are they all the same size ? 

Good question. We cut the potatoes, by hand, with a mega-professional French fry cutter that we went to Mickey's country to find. The potatoes pass in a grid made of super fine blades, the fries have all the same size in width but not in length.

Who started PNY ? 

It's Graffi and Rudy... at the very beginning, but now it's a whole team. 

We met while studying. Graffi dreamed of setting up a beautiful and virtuous company, Rudy had just walked across the American Rockies and lived only on burgers. We bought an old kebab shop in the coolest street in Paris and the first PNY was born. Then a second one, a year later. Then another one, etc. 

Today, we are not really waiters or in the kitchen anymore. Our job has changed and the responsibilities are different. PNY is now a family of 150 people. This solid team is our golden nugget and our absolute priority. Our duty is to make sure that every day the staff has the best day possible. We don't stay on earth for long, this will be our humble contribution to a happy world.

What is matured beef ? That's a little scary your thing !

Maturation is an important step in the production of exceptional meats. It involves "curing" the meat in a cold room for several weeks with very close control of temperature, humidity and ventilation. The process will tenderize the meat and allow the flavors to reveal themselves. Not many people mature meat, because it obviously costs money, but it is absolutely essential. 

Is there any way to get the waitress's (and/or the waiter's...) cell phone ?

Let's try your luck!

The Return of the Cowboy, what kind of burger is that ? 

The second year of PNY, we came back from summer vacation with a new recipe, a fat bbq burger like in the best American slider stands. The best possible ingredients and a homemade barbecue sauce, literally from outer space. In three days, the Cowboy became the most ordered burger in the restaurant. Because the recipe was meant to be short-lived, after one month it was taken off the menu. People were not happy in the restaurant. Oh, not at all. Until a customer left his table insulting us... we thought that maybe the Cowboy should come back. 

And he did: The Return of the Cowboy. 

I really like the sound of PNY, is there any way to...?

Ask the staff the title of the music, normally we don't hesitate to give it (we even have some Spotify playlists available), unless it's really a purist's sound.

It's been 15 interminable minutes that I'm waiting for my burger, what are you doing ?

Well, we're cooking, man. Everything is made fresh, we don't cook the steaks or the fries in advance. So, unfortunately, it takes a little longer but we think it's better. 

228 light bulbs on the ceiling, a bar in the middle of the restaurant with 70 neon lights, a pink and blue restaurant, another one in the shape of a space age corridor, isn't it all a bit much ?

We think that a good burger restaurant is able to send some of the best burgers on the planet but also to make you travel in another world. So we look for great architects and drug them until they come up with a simple, pretty, strong and not too expensive idea. 

Whoa, isn't that a bit expensive for a burger ? 

If there's one thing we're adamant about, it's the quality of our ingredients. We could buy vacuum-packed, pre-formed hamburgers, use frozen buns, pre-cut potatoes, pay our employees a pittance and lower the prices, but that's not the point! Expensive burger = well-paid suppliers = well-paid staff = quality ingredients = everybody happy. That's our business school. 

Selling hamburgers, well done for the planet ?! 

We are green and we defend vegetarians more than anything. We opened in 2012 with a vegetarian burger when no one else was doing it. Let's eat as little meat as possible and only really good stuff, that's our credo. The meat of Samuel, our super breeder of the most beautiful Black Angus and Salers of Europe, produces less carbon than a bar of industrial chocolate because the animals only feed on grass of the meadows watered by the rain. 

Also, we work with Les Nouveaux Fermiers, a great alternative to ground steak. It doesn't come from a Californian laboratory in a refrigerated plane, it's French and it's really good. 

But PNY, in fact it is a chain ?

Us, a chain? That's impossible! Well, sure, we have several locations but does that make us a chain? We've always thought that being a chain was a state of mind, and a state of mind we don't have. Obviously, the restaurants have to be profitable but that's not what we're obsessed with. What we are obsessed with is that you like our burgers. If you like them, you'll come back and if you come back everything will be fine, well, fingers crossed! 

Yes, we could have opened only one restaurant. But what would have become of the great staff who wants to be manager? What would have become of the number 2 in the kitchen who wants to become number 1? There is nothing that makes us happier than to see the staff grow, start a family, buy a nice apartment. That's what drives us and even forces us to grow. 

Can I get on the dumbwaiter to scare the cooks ?

??