Lionel Lévy, the Michelin-starred chef at Une Table, au Sud in Marseille, loves to revisit the classics. The protégé of Gérard Garrigues and Alain Ducasse has made a name for himself with his bouillabaisse milkshake and other signature (re)inventions. He added another to his repertoire as guest chef at my BurgerMonday pop-up on the 23rd of May at Andrew’s Gray’s Inn greasy spoon in London. 
He merged two American standards, the burger and the BLT sandwich, replacing their customary condiments with the Provençal accessories he prepared at his restaurant, packed in sous-vide bags and stashed with ice packs inside his hand luggage for the flight from Marseille to London.
When just 15 minutes before service Lévy showed me the very first version ever of his stunning pop-up burger BLT I was startled. I wasn’t sure what to make of it, or how to eat it. As you can see in the video above many diners had the same initial reaction, if varied answers to the question: Which end is ‘wich?
