An open-faced sandwich layered with béchamel sauce, sliced local ham, emmenthal and raclette cheese, topped with a farm egg, and served with a side salad and a drizzle of crème fraîche."this egg; a message from the kitchen that even the smallest thing, the most seemingly simple thing, ought to be treated with the same care and artistry as the lobe of foie, the bag of mussels, the pork rillette........" Jason Sheehan westword 2008
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