flipTour jambon-beurre
Tour jambon-beurre
Why this dish? On tour — Coachella, Tokyo, Los Angeles — schedules go haywire and you often eat quickly, in a van or backstage. The jambon-beurre is the most reliable French express meal, the one you take when jet lag sets the rhythm of the day.
Half a fresh baguette, good salted butter, ham: the number one French sandwich, indestructible, perfect for travel and dressing rooms.
On the road, time goes out of whack: you play in Indio under the blazing sun, you sleep in Tokyo, you eat who knows when. Our anchor is the baguette: you split it, spread cold salted butter, two slices of ham, and it's done. No cutlery, no plate — you slip it into the van pocket. Everywhere in the world we look for that crunch, and we carry it with us like a sample that never leaves us.
- •Fresh baguette — 1/2 (crispy base)
- •Salted butter — as much as you like (binder and signature)
- •Paris ham — 2 slices (filling)
Tour jambon-beurre
Half a fresh baguette, good salted butter, ham: the number one French sandwich, indestructible, perfect for travel and dressing rooms.
Why this dish? On tour — Coachella, Tokyo, Los Angeles — schedules go haywire and you often eat quickly, in a van or backstage. The jambon-beurre is the most reliable French express meal, the one you take when jet lag sets the rhythm of the day.
On the road, time goes out of whack: you play in Indio under the blazing sun, you sleep in Tokyo, you eat who knows when. Our anchor is the baguette: you split it, spread cold salted butter, two slices of ham, and it's done. No cutlery, no plate — you slip it into the van pocket. Everywhere in the world we look for that crunch, and we carry it with us like a sample that never leaves us.
Ingredients (period version)
- Fresh baguette — 1/2 (crispy base)
- Salted butter — as much as you like (binder and signature)
- Paris ham — 2 slices (filling)
Ingredients
- Fresh traditional baguette — 1/2 (about 20 cm) (crispy base)
- Salted butter — 20 g (binder and signature)
- Premium cooked ham — 2 slices (filling)
- Cornichons (optional) — a few (acidic touch)
Method
- Split the half-baguette lengthwise without cutting all the way through.
- Generously butter both sides with cold salted butter (the secret to a real jambon-beurre).
- Fold the ham accordion-style inside so it fills the entire length.
- Optionally add a few cornichons, close, press lightly, and pack to go.
How it was made : The jambon-beurre is the best-selling sandwich in France. Born in the 19th century with the baguette and Paris ham, it is the universal snack of workers and travelers: nothing to reheat, everything in the bread.
The contemporary twist : The "helmet": wrap it in shiny kraft paper like a robot visor, to eat in the dark backstage.
Daft Punk · Charactorium
