Gruyère and roasted shrooms plus some cornichons. Buvette used to do a madame version of this with egg, but it wasn't on the menu this time. Still, this was more than enough, and I definitely preferred it to La Parisienne's.
Croque monsieurs and madames are pretty ubiquitous, but forestiers, not so much, in my experience. Any especially good versions of that to recommend?
by eldersveld
Dining and Cooking