In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.
In New York, where I live, chefs devote immense energy to elevating the burger, the pizza, even the hot dog. But in France, the jambon-beurre is fast food, and seemingly nothing more. Then, during a visit to Paris last fall, I learned that Christophe Vasseur, the man behind the brilliant bakery Du Pain et Des Idées, had supposedly perfected the jambon-beurre. I called him to request a demonstration. The next afternoon, we were at his boulangerie. I noticed from the start his sandwich was unorthodox: Instead of a baguette, he used pain des amis, a soft loaf he makes with wild, flavorful yeast. Next, tangy Pamplie butter. Finally, sliced top-notch boiled ham from Gilles Verot, a top charcutier. This jambon-beurre was the best I've had, each ingredient working in harmony with the others—the complexity of the yeast, the savory ham, the pungent butter. Perfect indeed.Du Pain et Des Idées
34 rue Yves Toudic