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.