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

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

INGREDIENTS (for 8 croques):

  • 200 g emmental cheese
  • 1 egg
  • 100 g of 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, the cream, an egg and a little nutmeg powder. Blend until you get a smooth paste. Salt and pepper.
  • Spread the slices of bread with breadcrumbs. with this preparation
  • Add to thin slices of ham
  • Close the crunches and fry them in a pan in a little salted butter
  • Sprinkle withfresh herbs chopped (parsley, chives..)
  • Serve an arugula salad (or mixed green salad) with toasted pine nuts, hazelnuts or small pieces of sun-dried tomatoes


1 - Preferably take sandwich 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 with fresh cream


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