Top sandwich: Pablo Jacob’s “tonnato ham” at Douze – 20 minutes
- Faced with the health crisis, chefs and restaurateurs must adapt.
- At the head of the kitchens of the new Parisian foodhall “Douze”, chef Pablo Jacob roams his menu with dishes for sale to take away.
- For 20 minutes, he details the recipe for his best seller, a ham-tonnato sandwich inspired by Italian vitello-tonnato.
A butter ham revisited with tuna sauce? The idea of a “vitello-tonnato” sandwich germinated during confinement in Pablo Jacob’s head. ” I love this
Piedmontese starter and I wanted to make it available in an easy-to-take sandwich, ”says the chef at
Twelve. “I kept the tuna mayonnaise and replaced the veal slices with ham without nitrite salt. With grated carrots and endives, which add chewiness and crunch, the result was convincing. “
A sandwich at 4.50 euros
Twelve, a new self-proclaimed “garde (bien) manger” food hall, opened at the start of the year in the 12th arrondissement of Paris. Before the opening of his terraces, announced for May 19, the chef Pablo Jacob received us in this hall created on 1.000m2 in the former barracks of Reuilly-Diderot and which currently brings together around ten food stores. And he made this sandwich at 4.50 euros, which is one of his bestsellers of the moment.
Chef’s advice: chop the capers and anchovies well, “almost pureed”, which will replace the mustard to make the mayonnaise; pour a little tuna oil, in addition to the pieces, into the mayonnaise, “because it is the good taste of the tuna that we are looking for above all in this sandwich”; use very fresh bread and white ham sliced at the last moment (hence the advantage of having good products within reach in the hall); and do not add salt to the already naturally salty sauce. The choice of raw vegetables obviously changes according to the seasons.
The Halle Douze is a dozen artisans in the 12th district of Paris
What do we find in Twelve? Fruits and vegetables from Lille early Les Fruits de la Terre, cheeses from Jean-François Dubois located in Arras, fish from Mareyage Hennequin in Sables-d’Olonne, jars from Mas des Confitures de Béziers, coffee from the roaster from Lyon Gonéo, wines from Cave Marcon, run by the family of chef Régis Marcon, in Saint-Bonnet-le-Froid in Haute-Loire, cold meats from Viala by Christophe Fabre, Ah la vache meats from the breeder of Perche Arnaud Billon, breads and pastries from the Leonie bakery in rue de Lévis (Paris 17th), and Thai specialties from the caterer Oth Sombath. “All are shareholders of Douze and it is their products that will be found in the dishes served in the restaurant and on the terrace”, assures Pablo Jacob, who is delighted with the team spirit deployed for the success of the place.