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Richard vines bloomberg pascal aussignac has held a michelin star for 18 years at club gascon in london where you could pay 110 us 139 for a tasting menu featuring the finest ingredients from southwest france.
Croque monsieur revisitã top chef. But catch aussignac on his night off and this cheerful and friendly chef is happiest eating snacks such as croque monsieur the toasted ham and cheese sandwich that is one of his homeland s greatest culinary exports. The croque monsieur is france s answer to a toastie. Filled with ham melted le gruyère aop cheese fiery dijon mayonnaise and topped with a gooey layer of deliciously creamy béchamel sauce it s probably the best kind of toastie there is. A well made croque monsieur is warm it s toasty it s crunchy it s oozing with fat.
Ripert s top tips include making sure the entire surface is covered with filling before sandwiching the bread together and buttering the outside of the sandwich to ensure there s not an excess of. It makes a great supper with a green salad on the side. He says he is now feeling inspired. This undated photo shows a croque monsieur prepared based on a recipe by french chef pascal aussignac.
Turn it into a croque madame by adding a fried egg on top. But catch aussignac on his night off and this cheerful and friendly chef is happiest eating snacks such as croque monsieur the toasted ham and cheese sandwich that is one of his homeland s greatest. Croque monsieur isn t currently on the menu but it may be soon. The french chef from us s le bernadin shares his recipe for the best croque monsieur a seafood version with smoked salmon swiss cheese and lemon confit and lashings of caviar.
It s the ultimate french toastie and this one s a knockout. Pascal aussignac has held a michelin star for 18 years at club gascon in london where you could pay 110 139 for a tasting menu featuring the finest ingredients from southwest france.
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