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<\/figure>\n\n\nPhoto Credit: <\/em>Kayhadrin<\/em><\/a>, Text Overlay: <\/em>Devour Paris Food Tours<\/em><\/a> But this comfort food staple is also an emblem of the Parisian caf\u00e9. Most croque monsieur origin stories<\/a> point to Le Bel Age caf\u00e9 and proprietor Michel Lunarca as the instigator of the croque. It\u2019s said that around 1910, the so-called \u201ccrunchy mister\u201d got its name when Lunarca told patrons his broiled sandwiches featured \u201cmister meat.\u201d Luckily, Lunarca wasn\u2019t actually a cannibal, and his ham-and-cheese concoctions took off. Soon, croques could be found everywhere, occasionally topped with a fried egg, which transformed the sandwich from a monsieur, <\/em>into a madame.<\/em><\/p>\n\n\n\n Over time, the sandwiches fell out of vogue, appearing nearly exclusively on the menus of caf\u00e9s catering to tourists. These unfortunate croques, often reheated from frozen, feature congealed cheese, soggy bread and mealy b\u00e9chamel<\/em>. Luckily, that\u2019s all changing, as modern restaurateurs endeavor to bring this Parisian classic back to life. It\u2019s not easy. A sandwich relying only on three main ingredients needs each and every one of them to be of the best quality: artisanal country bread, raw milk cheese, and only the best ham. For the latter, many top restaurateurs rely on Prince de Paris, the last producer of true \u201cParis ham\u201d in the capital. Owner Yves Le Guel bought the company in 2005, intent on producing artisanal ham using local methods dating back to the 1700s. Brined in an aromatic broth and slow-cooked over low heat, these hams are tender, juicy and completely devoid of artificial additives or preservatives. <\/p>\n\n\n\n It\u2019s no surprise these hams feature on the tables (and croques!) of top establishments like Frenchie to Go<\/a>, the quick-service sister of Michelin-starred Frenchie<\/a> restaurant. Here, the staff serves up a seasonal croque every Christmas, with Prince de Paris ham, truffle and rich, creamy Brillat Savarin<\/a> standing in for traditional gruyere. Frenchie isn\u2019t the only spot taking liberties with the traditional gruyere cheese. Laurent Dubois is one such tinkerer\u2014appropriate for this MOF<\/a> cheesemonger, one of the best in the capital. At his restaurant at the top of the gorgeous 19th-century Printemps department store, he features a variety of alternative croques, like aged goat cheese with saut\u00e9ed spinach and pine nuts, or smoked salmon and ricotta. When it came to designing a restaurant devoted to cheese, the team \u201cdecided to put the spotlight on the croque, rather than pizza, which is already quite well known, or a burger, which has already been revisited hundreds of times,\u201d explains Carl Legrain, manager of the restaurant. \u201cWe thought to ourselves: the croque monsieur could be interesting.\u201d Dubois isn\u2019t alone: a handful of croque-centric restaurants have popped up across the French capital, like trendy Madame Messieurs, whose menu boasts creations like the Fran\u00e7ois, with Serrano ham, roasted peppers and sheepsmilk Ossau Iraty cheese, or the Charles with apples, mango, fig, smoked duck breast and foie gras. The Croque<\/a>, too, features a fully croque menu, including, of course, Le Clasico, featuring Prince de Paris ham. But other croques, like salmon, cream cheese and dill or goat cheese with walnuts, tomato and mushroom are also on offer. There are even a few sweet versions, like nutella with banana and mascarpone or honey and goat cheese. For founder Fr\u00e9d\u00e9rique Blanc, this creative approach to fillings is just one way of updating the croque monsieur to make it more palatable for modern diners. Her street food<\/a> approach calls for both b\u00e9chamel <\/em>and egg (in the case of the madame<\/em>) to be placed inside the sandwich, to make it easier to eat on the go (and negate the old-fashioned need for a fork.) With such huge variety, however, at what point is a croque no longer a croque? While Blanc notes that, at its core, a croque monsieur is truly a combination of ham, cheese, bread and b\u00e9chamel<\/em>, she also explains that, for her, a croque could really be any hot sandwich\u2014provided it\u2019s made on true French bread. Hers comes from artisan baker Jean-Luc Poujauran: the perfect base for the high-quality ingredients diners find inside.<\/p>\n\n\n\n \u201cI wanted to do something simple but something French,\u201d she explains of her concept. \u201cI wanted to highlight magnificent French ingredients and update the croque monsieur to a modern, enjoyable, nourishing, balanced street food.\u201d<\/p>\n\n\n\n Whether you\u2019re<\/em> modernizing this French sandwich or sticking with tradition (as in this version from the New York Times<\/a>), the croque monsieur is simplicity defined\u2014and a Parisian classic<\/a> that thankfully isn\u2019t going anywhere any time soon.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":" Think of France\u2019s croque monsieur as the lovechild of a grilled cheese and a ham and cheese sandwich. Ham and gruyere are sandwiched between two slices of white bread, topped with b\u00e9chamel sauce, and broiled. Served with a green salad, it\u2019s a common, quick-and-easy Sunday supper for many French families. Photo Credit: Kayhadrin, Text Overlay: […]<\/p>\n","protected":false},"author":25,"featured_media":15334,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","inline_featured_image":false},"categories":[1329,1330],"tags":[1232,1351,1352,1340,1353],"acf":[],"yoast_head":"\n
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The Fall of a Giant<\/h2>\n\n\n\n
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The Croque Today<\/h2>\n\n\n\n
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