Chef Julien Lapraille’s secret to make a memorable croque-monsieur? Bechamel. And a particularly good cheese, like our beloved Tomme de Stavelot.
Ingredients:
- 4 slices of bread (with a crust)
- 25 g butter
- 25 g spelt flour
- 30 cl whole milk
- 2 generous slices of Tomme de Stavelot
- 50 g de Tomme de Stavelot, grated
- Salt, pepper, salt flakes, flavoured oil and vinegar
Hands-on time: 20 mn Instructions: 1. Melt the butter in a saucepan. Add the flour and milk, stirring to make a bechamel. Away from the heat, have a taste, season as you wish and leave aside for now. 2. Toast the slices of bread to get a little more crunch 3. Follow these simple steps: bread topped with some bechamel then ham, cheese, slice of bread, a little more bechamel, grated cheese. Now place under the grill and let the cheese melt to your preference. 4. Serve with salad a a simple oil and vinegar dressing on the side. Bon appétit!
Cooking time: 20 mnDiscover some of our local producers
