Chef Julien Lapraille’s secret to make a memorable croque-monsieur? Bechamel. And a particularly good cheese, like our beloved Tomme de Stavelot.


  • 4 slices of bread (with a crust)
  • 25 g butter
  • 25 g spelt flour
  • 30 cl whole milk
  • 2 generous slices of Tomme de Stavelot
  • 50 g de Tomme de Stavelot, grated
  • Salt, pepper, salt flakes, flavoured oil and vinegar

Hands-on time: 20 mn
Cooking time: 20 mn


1. Melt the butter in a saucepan. Add the flour and milk, stirring to make a bechamel. Away from the heat, have a taste, season as you wish and leave aside for now.

2. Toast the slices of bread to get a little more crunch

3. Follow these simple steps: bread topped with some bechamel then ham, cheese, slice of bread, a little more bechamel, grated cheese. Now place under the grill and let the cheese melt to your preference.

4. Serve with salad a a simple oil and vinegar dressing on the side.

Bon appétit!

Discover some of our local producers

Bergerie de la Lienne - Lierneux

The Bergerie de la Lienne (Lierneux)

La Bergerie de la Lienne is a small exploitation near Liège, with over 40 ewes. Jon et Nadia will be delighted to guide you through the sheep pen and dairy, share surprising anecdotes and prepare a tasting of their specialities.

Fromagerie du Bairsoû à Trois-Ponts, dans la Haute Ardenne

The Fromagerie du Bairsoû

Located on the heights of Trois Ponts and Stavelot, the Fromagerie du Bairsoû offers a large range of cheese made from raw, organic goat or cow's milk from the nearby Ferme Lamberty de Petit-Thier. Make the most of your visit and enjoy a tasting plate and snacks with a stunning view over the valley.

Ferme Lamberty

The Lamberty farm shop

The Lamberty farm in Petit-Thier sells organic products made in the region: sourdough bread, cheese, vegetables, cheese made with either cow or goat milk.

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