The story
Baby Smash Burger brings the smash burger tradition to Avignon through the hands of Sébastien Clément and Charlotte Douchet. He manages the griddle while she oversees guest flow. Limousine beef patties hit the hot surface until they develop deeply caramelized edges that lock in moisture. This straightforward technique keeps the focus squarely on ingredient quality.
The classic burger stacks a single patty between extremely soft brioche buns alongside American cheese, ketchup, French mustard, onions, and pickles. Guests ordering the double version add house secret sauce and crisp iceberg lettuce to balance the richer profile. A vegetarian option combines red beans, red lentils, and chickpeas into a sturdy patty that holds up well under the same preparation methods. Every order pairs with double-fried Agria potato fries or fried chicken served with home-pickled jalapeños and cucumbers.
The dining room features an almost entirely white interior punctuated by selective street art pieces. This clean backdrop allows the food to take center stage during busy service periods. The establishment recently earned a listing in Le Fooding 2026, which recognized how the pair successfully transplanted a burger-focused kitchen concept to southern France. Recognition highlights their commitment to consistency across every burger variation and their homemade dark and white chocolate chip cookie dessert.
Recognition
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