Smashed beef patties, cheddar, lettuce, pommes pailles, sauce béarnaise and bacon bits.
Cut some potatoes into small sticks, let them soak in cold water for one hour. Dry and deepfry till golden over medium heat. set aside on kitchen towel and salt them.
Blend eggyolks, tarragon vinegar reduction, and melted butter from the bottom and up. Add freshly chopped tarragon.
Fry bacon over medium heat till crisp and golden.
Divide ground beef into 113g balls and salt them, heat a skillet or griddle over medium high heat and smash a ball, flip after a minute, add cheese and cover and cook for another minute.
