A Parisian brasserie classic, the croque-monsieur is the ultimate comforting hot sandwich. From counter-service spots to bistronomic restaurants, here’s a tour of France showcasing the most delicious variations.
It epitomizes the French-style quick lunch. Yet the croque-monsieur may not have originated here. It was first mentioned in 1891, in the *Revue Athlétique*, in an account of a trip to England: “toast, butter, cheese, ham, cayenne pepper”… all “sautéed in a pan.” But no British recipe from that era actually describes a grilled sandwich combining cheese and ham.
One thing is certain: Parisian cafés adopted the croque-monsieur in the 1910s. Whether made with béchamel sauce, bread soaked in milk for extra softness, or topped with an egg—the croque-madame—variations have multiplied without ever supplanting the original recipe. From students to foodies, this hot sandwich remains a timeless classic of the French bistro.
The Most Creative: La Halle aux Grains in Paris by Sébastien and Michel Bras
Sébastien and Michel Bras’s croque-monsieur has been reinvented. Forget white sandwich bread… The base of this “croque-moelleux” is a homemade multigrain and hazelnut dough. It’s filled with Aveyron ham, Laguiole cheese, and smoked paprika, and steamed in a unique, custom-designed device. The result: the contrast between the ultra-crispy crust and the melt-in-your-mouth center is striking. A masterful interpretation—as technically sophisticated as it is effective—which is also available in a vegetarian version or with smoked trout.
The most balanced: Habile à Paris by Eric Fontanini
This is one of the must-try items on the menu. Here, there’s no overwhelming amount of cheese or overpowering béchamel sauce. Two thick slices of Thierry Breton’s sandwich bread sandwich ham from Paris-area charcutier Mélissa Djabourian and Tome de Bray, a Normandy cheese with milky and slightly smoky notes. A little bonus: farmhouse-style raw cream with roasted garlic. This croque-monsieur is delicately golden-brown from the griddle, creating a contrast between the golden crust and the soft interior. A flavorful version, perfectly balanced.
Price: €17 à la carte; as part of the daily set menu (appetizer-main course or main course-dessert) for €23; appetizer-main course-dessert for €29
The croque-monsieur from charcutier-caterer Arnaud Nicolas puts a modern spin on the classic with its shape. Forget the traditional square shape: here, it stretches 25 centimeters long and is just 3 cm wide! A long, slender format perfect for enjoying on the go or sharing. Inside the buttered white bread lies the house’s remarkable preservative-free cooked ham, paired with a creamy béchamel sauce and Emmental cheese. Thick, soft, and particularly generous: a perfectly executed and undeniably satisfying croque-monsieur.
The most authentic: At L’Épi d’Or in Paris by Jean-François Piège
At this Parisian institution dating back to the 1920s, the croque-monsieur is one of the signature dishes. Here, everything hinges on the harmony of carefully selected ingredients: sandwich bread from the neighborhood bakery, generously buttered, Prince de Paris ham, and a blend of distinctive cheeses. Served with a perfectly seasoned salad, this croque-monsieur—seemingly simple—is prepared with great precision, perfectly golden brown with deliciously stringy cheese. A faithful interpretation in the spirit of a bistro, by Jean-François Piège.
The most luxurious: Café Jeanne in Paris by Jean-François Rouquette
Here, the bistro classic takes on a more refined touch thanks to an impeccable selection of ingredients. The sandwich bread, crafted by MOF-certified baker Frédéric Lalos, is topped with melt-in-your-mouth Comté cheese and a generous layer of thinly sliced, pressed, and smoked Prince de Paris ham. To take the indulgence even further, the croque-monsieur is topped with a béchamel sauce made with Comté and Parmesan and broiled until it develops an irresistible crust. Chef Jean-François Rouquette’s secret to achieving an incomparable creaminess: replacing butter with Philadelphia cream cheese. This take on the classic proves that even the most down-to-earth of bistro sandwiches has a place on the table of a luxury hotel.
The creamiest: Le Bistrot des Fables in Paris by Guillaume Dehecq
Here, the croque-monsieur sticks to the basics: Jean-Luc Poujauran’s sandwich bread, well-toasted on both sides; lightly cured white ham from Mayté in the Basque Country; and a thick Cantal cheese spread flavored with nutmeg. Served with house-made fries and a salad dressed in a perfectly executed vinaigrette, the plate is generous. This croque-monsieur checks all the boxes for a classic Parisian bistro dish: crispy, hearty, and deeply comforting. And particularly affordable for the neighborhood.
The most flavorful: Bocuse Original Comptoir in Lyon
Here, street food has a distinctly French flair, and the croque-monsieur reigns supreme. Every day, the sandwich bread is made by the pastry chefs at Maisons Bocuse. Cut into generous slices, it’s topped with cooked ham paired with the distinctive flavor of Reblochon cheese. The real surprise? A mayonnaise delicately flavored with summer truffles. This “Croq’ Truffe” is baked until golden to preserve the thickness and softness of the slices; under the heat, the cheese and sauce melt together. It’s gooey, indulgent, and pure pleasure!
Price: €13.90 on its own; €19.90 with a side dish (pommes dauphine, potatoes, or coleslaw) and a drink. Takeout or delivery only.
Where? 6 rue Antonin Laborde, 69009 Lyon
The Ultimate Indulgence: L’Épicerie de la Mère Brazier in Lyon by Mathieu Viannay
Here, the croque-monsieur stays true to the great classics, featuring an essential ingredient for chef Mathieu Viannay: béchamel sauce. It coats the inside of a homemade sandwich bread—made with organic flour from a mill near Saint-Étienne—and covers the top of the sandwich with a generous layer of Comté cheese. Inside, you’ll find local ham. The croque-monsieur is available in classic or XXL sizes. When eaten in-house, it’s topped with thinly sliced truffle-infused ham and served with a green salad. Generous, crispy, and delightfully soft, it’s a true throwback.
The most locally sourced: Le Comptoir Central des Bazars in Clermont-Ferrand by Harry Lester
Here, the croque-monsieur is enjoyed for breakfast. The thick slice of white bread, generously buttered on both sides, comes from the Saint-Pierre bakery in Clermont-Ferrand. Inside: several thin slices of ham from the butcher and Fourme de Rochefort, a melt-in-your-mouth cheese with a delicate flavor. Chef Harry Lester’s signature touch? Skipping the béchamel sauce. The sandwich is seared directly on the griddle and served with a spicy sauce. A croque-monsieur that gets right to the point: pure, unpretentious pleasure, just like the restaurant itself.
Price: €5 without ham; €7 for the classic; €9 for the “Madame” version
The Most Authentic Aveyron Experience: La Gargouille in Rodez
This croque-monsieur showcases local producers. Topped with local ham and Laguiole cheese, the white bread from the neighboring bakery shines with a richly fragrant truffle cream. Seared on the griddle, the bread develops a crispy crust while remaining soft on the inside. Served with house-made fries or a salad, it’s a wonderful tribute to the Aveyron region.
