The club sandwich revolution
by bertrand lacroix and club sandwich
The first moments of September are here, and for most of us this means the end of our summer holidays. The same goes for our "Rest Area" collection, which is coming to an end. Before we hit the fast lane, we asked our good friend Bertrand Lacroix to give us the special recipe for a club sandwich that he composed especially for the opening of the restaurant of the same name in Biarritz.
Producer from Nantes and nomadic DJ for whom cooking is synonymous with sharing, discovery and creativity. From his immense passion for cooking comes Franquette, a festival apart on the planet of food. The next edition will take place on 3 & 4 September in Saint-Sébastien-sur-Loire in the Nantes metropolis.
Good glou, good yum, platinists, this is the trilogy proposed by the team of the Club Sandwich, opened since June in the Bibi Beaurivage district in Biarritz. The spot, just a stone's throw from the 100 steps, offers beautiful natural skittles straight from the cellars concerned, local beer, a high-flying musical atmosphere and of course, delicious sandwiches made with love.
The Halloumimi Club
This is a recipe for a vegetable and cheese club from Cyprus, offering summer and Mediterranean flavours.
• Bakery bread
• Olive oil
• Fresh coriander
• Micro-pods of your choice
• 2 tbsp mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tbsp Sriracha sauce
1. Thinly slice (3-5mm) the cheese then toast the slices in a non-stick pan, then set aside.
2. Cut the tomato into thin slices and marinate in olive oil with thyme.
3. Fry slices of aubergine and pieces of courgette in a non-stick pan.
4. Peel some tomatoes and dice them. Cook them over a low heat with basil to obtain a puree.
5. Add the cooked courgettes to the tomato sauce.
6. Meanwhile, in a small bowl, mix mayonnaise, Greek yogurt and Sriracha sauce.
To assemble the sandwiches, spread slices of bread, toasted or not, with the spicy mayonnaise mixture. Place the grilled vegetables and tomato sauce, slices of halloumi, the micro-pods and sprinkle with chopped coriander. Repeat depending on whether you like Frank Lloyd Wright or the Empire State Building. Then close the sandwich and cut in half diagonally.
Of course, at each stage add salt and pepper to taste. And if you want to to really make the fire, add some chilli!
What do you drink with it? Homok by Alexander Koppitsch, an Austrian native wine that is not short of dog. A beautiful juice that takes you through a forest of lemon Fanta. To be sipped chilled by the pool in Monaco with fake Ray-bans and a Club Halloumimi in hand.
Hey kisses !
And what about Franquette?
Franquette is a restaurant where chefs and producers offer a menu tailored to your tastes and surprises, from starters to desserts. Sit around large tables, enjoy the picnic tablecloths and taste portions sold from 2€.
Cooking classes and workshops are scheduled. With the presence of Lucie Berthier Gembara, chef of the Sepia restaurant and candidate of Top Chef 2022, the chefs of the Refugee Food Festival, the pizza makers of Decaputo... And other surprises!
Franquette also feeds the mind. Between two snacks, conferences, round tables and discussion sessions will give you food for thought and help you see beyond the end of your plate.