In the spotlight
For this croque monsieur, smoked salmon is used instead of ham, and it is seasoned with lemon zest and chives. The cheese is Gruyère and the bread is buttered and grilled in a pan, though it could be pressed in a traditional croque monsieur mold and held over the flame the way my grandmother did.
“The vanilla cream, peppery and floral thanks to the jasmine—the first flower I worked with in ten years—created a very luxurious effect, while the clean and airy puff pastry gave balance to the whole dessert. For me, white symbolizes purity, the pure emotion I sought to bring out in this dessert.”