On airing my croque-monsieur complaints or quote unquote constructive criticism to Guillaume, it seems that a few essential ingredients were missing on my first foray into the world of French toasted cheese sandwiches. Firstly, and most obviously, France – but I was sure that the Swiss equivalent would have been suitable cheesy. Secondly, it seems that my café was a bit tight with their dairy products. I only had one slice of cheese, but as Guillaume describes it, there possibly should have been more:

‘First bread, cheese, ham, cream, cheese, bread, cream, cheese… no, wait, bread, cheese, ham, cheese, bread, cream, cheese… or even bread, cream, cheese, ham, bread, cream, cheese… eh, whatever you do, just top it with cream then cheese and the ham-cheese-cream combo in the middle is up to you…’

Now is it just me (or is there a general consensus) – but with that type of precise culinary directions, is there a market for him to launch his own cookbook? Celebrity chef in the making, I just know it!

It reminds me of a recipe from a Finnish friend for “Fashion Lady Academic Soup” which is complete with all the study and leisure activities in which you need to partake whilst waiting for the soup to cook and in between adding all the necessary ingredients over something like an eight-hour academic day and aperitif hour(s). Here’s to slow food!