Would you like to taste one of the best sandwiches in the Grand Est?
If you are in the corners of Frouard, it is entirely possible since Maison Braquehais won second prize for best sandwich at the Egast show. Lucas Horny, the chef, has therefore qualified for the national final which will be held on May 15 and 16 at the Notre-Dame square.
The taste of travel
The cold sandwich presented to the jury is designed using the Croust’wich method: a filling prepared in advance, but slipped at the last minute into the fresh baguette: “This prevents the bread from absorbing the sauces so it guarantees crispiness. »
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And the first snack offered to the jury was well stocked: wok vegetables, beef, soy sauce and bean sprouts with a salad. “We wanted to take the jury on a journey with more exotic products,” explains Kévin Diemunsch, director of the establishment.
He assures that the development of the sandwich was a real team effort, where the finalist was supported for more than a month by the production manager, Cyrille Henrion and by the bakers for perfect mastery of the recipe. bread.
A first from the chef
Today, the Chef’s beef tataki is available in the bakery window and works quite well.
But it is indeed a brand new sandwich, whose composition remains secret for the moment, which will single-handedly defend Meurthe-et-Moselle in the national competition: “On D-day, we will defend our luck to the maximum and above all live the present moment. »
The manager assures that he is very happy with this experience which will remain positive, whatever the result of May 16. “It’s the first time we’re leaving the Nancy suburbs. This award highlights the daily work of artisans and the know-how of the company. »
An already glorious result since it is the first participation, both for the establishment and for Lucas Horny.
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