Croque Monsieur served at Land & Monkey Turenne in the Marais arr.
There’s a well-known line: “Man shall not live by bread alone.” It’s a partial quote from the Bible, appearing in both the Old and New Testaments. Bread, in this context, symbolizes the essentials—food, shelter, money, the things that keep us alive. While the statement carries deep spiritual meaning, I’m taking it quite literally here. And I’d like to amend it slightly: Women shall not live by bread alone, either.
That said, I’m perfectly happy to eat bread alone. There’s nothing quite like a fresh, crusty piece—warm from the oven, golden at the edges, and fragrant enough to stop conversation mid-sentence. But what elevates this already delicious staple to something truly sublime? Cheese.
Recently, I traveled to Paris. Yes, I wandered the charming streets, admired the architecture, and soaked in the beauty of the city—but I also had a mission: to find the perfect croque monsieur, France’s answer to grilled cheese. It’s a glorious union of bread, cheese, and ham, often topped with béchamel and broiled to a bubbling finish. A sandwich, yes—but also a statement. Proof that bread alone may sustain, but bread with cheese? That’s living.
I know I have previously spoken about favorite sandwiches, one being the reuben. But I think the grilled cheese will always hold the number 1 place in my heart.
The Perfect Croque Monsieur
This French bistro favorite is elegant comfort food,
with layers of richness and a crisp, golden finish:
- Bread: Sturdy white bread—soft but strong enough to hold the fillings.
- Ham: High-quality,
thinly sliced cooked ham—Jambon de Paris is the gold standard.
- Gruyère Cheese: Nutty, melty,
and deeply flavorful. Often used both inside and on top but feel free to change it to something else. Just make sure the cheese melts well so the sandwich is ooey gooey.
- Béchamel Sauce: The creamy
crown jewel. Made with butter, flour, milk, and a touch of nutmeg and
white pepper. Some recipes melt Gruyère into the sauce for extra
decadence.
- Dijon Mustard (optional
but magical): A whisper of sharpness inside the sandwich to cut
through the richness. I personally omit the mustard. I am not fond of the taste of it.
- Butter: For toasting
the bread to a golden crisp, like a French grilled cheese with a PhD.
Just a small tip: Spread béchamel on top of the sandwich before broiling—it creates a
bubbly; golden crust that’s pure joy.
I am still on my quest for a good croque monsieur. I will keep you posted!
And by the way, tell me if you have ever eaten a croque monsieur and your opinion of it.