Europe 1 12:44 p.m., November 06, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Jacky Ribault, Michelin-starred chef at l'Ours restaurant in Vincennes, opens his new restaurant Les Mérovingiens in Noisy-le-Grand, Seine-Saint-Denis.
For 4 croque-monsieur:
- 8 slices of sandwich bread
- 200 g of grated Gruyere
- 200 g of parmesan
For the béchamel:
50 gr butter
50 gr flour
60 cl milk
Salt, pepper, nutmeg
For the confit paleron:
400 gr of beef chuck
2 carrots
1 leek
2 onions
salt pepper
1/2 liter of red wine Finely slice all the vegetables and brown them in the pan with a drizzle of oil, without coloring them.
Add the paleron, brown it on all sides and pour in the red wine.
Over low heat, simmer for 2:30 in a covered casserole dish.
For the bechamel sauce: in a saucepan, melt the butter, then add the flour.
Whisk well and slowly pour in the milk without stopping mixing.
Salt and pepper and pour a hint of nutmeg.
Once the mixture has thickened, let stand off the heat.
Preheat the oven grill.
In a salad bowl, mix the béchamel with the Parmesan.
Shred the paleron and mix with the parmesan béchamel.
Then assemble the croque-monsieur.
Add the grated Gruyere on top and put them under the grill for 5 minutes on each side.
Slice and serve.