French chef Didier Leroy of midtown’s Domaine Mamo searches the city’s finest bakeries in his quest for the perfect croque monsieur, a delicious Parisian breakfast staple that’s made with ham, Gruyere cheese and buttery béchamel sauce.
“Everything was nicely balanced and it tasted very good. They did an excellent job on toasting the bread.”
“The balance between the cheese, ham and bread was very good, and the melted cheese on top had great flavour.”
La Bréhandaise Market
“The addition of the tomato makes this one more like a sandwich than a traditional croque monsieur.”
“This croque monsieur looks very good. They could have used a different bread, but overall, they did a really great job.”
“They used a croissant instead of bread, and as a result, the butter in the croissant brings out a very different flavour.”
Chef Didier Leroy is one of five Master Chefs in Canada and one of about 550 worldwide. He is currently head chef at Italian-French fusion restaurant Domaine Mamo.