"Gilles Caussade's jambon beurre rests on 'five secrets that are no longer secret.' First, half a baguette with two crusty ends, otherwise it's too dry. Then churned Normandy butter in a block, always unsalted. Salt on cured meat is salt on salt, it makes no sense. Top quality products, 99 percent from Auvergne, in rural central France. Then the fact it's made to order because a refrigerated sandwich just can't taste like this. The bread gets soggy, the butter hardens. And, finally, generosity."
"Celebrities like Lady Gaga and Meta's Mark Zuckerberg to bankers, students and tourists have all come since for a sandwich - for €6.50. Last year Time Out magazine crowned it the 'best sandwich in the world.' Social media sent demand soaring. Barriers now manage queues spilling onto the narrow pavement and a dedicated payment terminal keeps pace with the roughly 400 sandwiches sold daily from morning until midnight."
The jambon beurre sandwich, once a simple lunch for workers, has evolved into a gourmet staple in Paris. Restaurateur Gilles Caussade preserved the traditional elements of the sandwich at Le Petit Vendome, maintaining its authenticity. The sandwich, priced at €6.50, has gained popularity among celebrities and tourists alike, leading to long queues. Caussade emphasizes five key elements for the perfect jambon beurre: quality ingredients, proper preparation, and a focus on freshness and generosity, which contribute to its acclaim as one of the best sandwiches in the world.
Read at The Local France
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