Authentic Parisian croque monsieur


Chef Matt Dean Pettit, fresh from a trip to France, is in the Cityline kitchen sharing some yummy Parisian Bistro favourites. “You just love seeing the energy, food, passion and history”.




Preheat oven to 375F


  1. Using a small pot over medium to high heat, melt the butter and cook until it
    starts to bubble and slightly brown approx. 1 minute.
  2. Slowly add the flour into the butter, continually whisking. The flour will start to clump.
  3. Once worked together and clumpy slowly add the milk and keep cook for another 1 minute and whisking until the béchamel is smooth and velvety in texture.
  4. Add the salt, pepper and nutmeg. Stir well and remove from heat until needed.


Croque monsieur:

  1. On a large baking sheet, lined with parchment paper, butter all slices of bread and place 2 pieces onto the baking sheet and top with lots of béchamel sauce.
  2. Place 2 pieces of ham on top and top and cover with Emmental cheese.
  3. Using the remaining pieces of bread, place them on top of the cheese to close the sandwich’s.
  4. Now to toast the sandwiches, place prepped bread into the oven and cook for 5-7 minutes or until the cheese is melting and slightly browning.
  5. Set the oven to broil and set on high for 1 minute place in the oven and broil until the sauce and cheese are bubbling and staring to brown.
  6. Make sure to watch this as you don’t want to burn them.
  7. Remove from the oven garnish with chives and serve hot!


Bon Appetite!