THE FRENCH KITCHEN (4-IN-1 CULINARY CENTER)
Blandine Brutel, owner of business, had an idea. She had put some Italian prosciutto cotto (meaning, cooked) on a flaky, fresh-from-the-oven croissant made by her baker, Sébastien Mullebrouck. Why not split the croissant, smear it with creamy béchamel and add a layer of Gruyere? She did — and voilà! The TDF Croissant was born. It's a massive sandwich and is available in the deli cabinet. You can take it home and reheat it in the oven, or enjoy it at the café with a salad and latte.
— Teresa Farney