Bags of ham, cheese and butter of Loulou
This gummy roll could only have ham, slices of hazelnut grops and a generous stain of cultured butter, but those ingredients collide in something magical.
The often deliciously salty butter layer LinkThe ham and the Gruyere baguette send the message that this French bakery does not think of cholesterol levels. In fact, the chief chef Ned Parker tells us that he would have added more if he could.
“We use excellent butter – not too much, but the right quantity to bring out the flavor. In reality I would use twice the butter, but I know it could be too much for most people,” he says.
Maybe it’s true, but butter is the third essential ingredient in Loulou’s simple but decisive sandwich – as important as the meat and cheese – and helps to raise it above many of its contemporaries of Sanger.
Not that Sandwich watch – A column dedicated to the essential Sydney sandwich you need to know – really worries about plaque accumulation in the arteries. We believe that the best breaded creations leaning on things like fried AND over-size In search of Nirvana at lunchtime.
Show me the butter
Like the famous French Beour Jambon Beeuro Sandwich (simply ham and butter), the jambon beure tangle from $ 14 of Loulou (ham, butter, cheese) is based on the quality of its ingredients. French food is built on the assumption of excellent components and to make them clash in something magical, and this baguette is an example of textbooks.
Together with the homemade cultivated butter (which is used through the takeaway headquarters of Boulanger, Bistrot and CBD of Loulou), the roll also has Gruyere triangles in slices, which are positioned on both sides of the baguette. There is a sensitive thickness of thin sliced ham with layers between cheese.
That level of moderation is almost characteristic in this era of goldwich in Hulking and means that you are not chewing towards a post-meter collapse. If you are the type of person who needs lunch to have mobility, this roll is also easily eaten with one hand and traveling.
James Brickwood
The ingredients
Parker says they procure their smoked ham in the ray by the beloved sweet life of Sydney Butchery Pino, which are cut. They use Gruyere, a delightfully rich cheese and hazelnut from Switzerland.
Like butter, bread is made internally, towards a traditional baguette recipe and produce shorter versions specifically for their sandwich. Bread has a decent chewing, but not too much you feel as if you were playing in the tire on the rope.
Where you can take it
You can take a ham $ 14 and a Gruyere baguette from Boulanger and Loulou’s Traniteur to Milsons Points he has, from 2021They were sold of baguette, croissants, pastries, sweet sweets, sandwiches and more for customers from Monday to Sunday from 7:00 to 16:00. Find it in 61 Lavender Street. A kiosk -style coffee, skillfully called LoulouHe was added to his list last year in the Martin Place metro station, at the release of Hunter and Elizabeth Streets. It has a handful of tables, but otherwise you can take away. It is open from Monday to Friday from 6 to 16.
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Sarah Norris – Sarah is head of good food and former national Broadsheet editor.
