The recipe of the chef of the restaurant Le Jouvence (in the 12th)
Romain Thibault's croque monsieur

Thanks to Celine for sending us this recipe from the magazine. "Crazy about cooking“. It is the recipe of Romain Thibault, chef of the restaurant le Jouvence (in the 12th in Paris).

INGREDIENTS (for 8 croques):

  • 200 g Emmental cheese
  • 1 egg
  • 100 g liquid cream
  • 16 slices of good bread
  • 100 g ham, thinly sliced
  • 100 g butter
  • sweet herbs
  • olive oil
  • a little nutmeg
  • salt, pepper


  • In a robotPut the grated cheese, cream or liquid cream, an egg, a little nutmeg powder. Blend until the dough is smooth.. Salt and pepper.
  • Spread the slices of bread with breadcrumbs. with this preparation
  • Add to thin slices of ham
  • Close the crunches and pan-fry them in a little salted butter
  • Sprinkle withfresh herbs chopped (parsley, chives...)
  • Serve an arugula salad (or a mixed green salad) with toasted pine nuts, hazelnuts or small pieces of sundried tomatoes.


1 - Preferably take bread bought in a bakery.
2 - You can replace the Emmental cheese with the cheese of your choice (Comté, Gruyère, Beaufort...)
2 - You can replace the liquid cream by fresh cream.


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