Ham, cheese, béchamel, and a griddle: the croque monsieur is the platonic café sandwich. But its origins are murky, its name is a small joke, and its “correct” preparation is the kind of thing that ends friendships.
We argue about béchamel vs. mornay, whether the egg (a croque madame) is gilding or genius, and how a quick counter snack became a shorthand for Paris itself.
Podcast Show Notes
- The disputed 1910 café origin story
- What “croque” really means, and the monsieur/madame joke
- Béchamel or mornay? The great sauce schism
- Bistro versions vs. the sad train-station variety
- How to build a proper one at home
Key Takeaways
- Simple food invites the fiercest orthodoxy.
- A sandwich can be a national symbol if enough tourists order it.
- The details — good ham, real béchamel — are the whole point.