The Croque Monsieur has roots dating back to the late 19th century. There are references to the dish before the end of the 19th century. In 1891, La Revue Athlétique mentions them, making it clear the sandwich existed well before its popularization in the early 1900s.

Most croque monsieur origin stories point to Le Bel Age café and proprietor Michel Lunarca as the instigator of the croque. In 1910, this dish appeared on the menu at the Bel Age bistro on the boulevard des Capucins in Paris. Croque Monsieur was invented in Paris in the early 1900s. It appeared on the first menu in 1910 at the Bel Age. While Michel Lunarca is considered by many sources to have been the first to have the croque-monsieur on his menu in Paris, he may not have invented it but rather popularized it in Parisian café culture.

The name “Croque Monsieur” comes from from ‘croque’, conjugated form of the verb ‘croquer’, to bite, to crunch, and the noun ‘monsieur.’ . This can be roughly translated as “crunch mister” or “bite sir,” though no secure origin for the name – which can be translated, roughly, as “crunch mister” – exists. The idea that it is a nibble for a man is certainly credible.

The Croque Monsieur became an emblem of Parisian café culture in the early 20th century, representing the French approach to elevating simple ingredients – ham and cheese – into something sophisticated through technique and presentation. It established the template for what would become a whole family of “croque” dishes, including the later Croque Madame and various regional variations.

A Croque Madame is a classic French sandwich that’s essentially an elevated version of the Croque Monsieur. The Croque Madame starts with the same foundation as a Croque Monsieur – sliced ham and cheese (typically Gruyère or Emmental) between two pieces of bread, usually pain de mie (a type of white sandwich bread). What transforms a Croque Monsieur into a Croque Madame is the addition of a fried or poached egg on top.

Croque Madame is typically served as a substantial lunch dish, often accompanied by a simple green salad or frites (French fries). It’s comfort food that bridges the gap between a sandwich and a full meal.

The dish represents classic French café cuisine – simple ingredients elevated through technique and presentation, transforming basic ham and cheese into something elegant and satisfying.

The sandwich’s history reflects the broader evolution of French café culture, where quick, satisfying meals became an integral part of urban life in Paris during the Belle Époque period.

At present-day croque, especially in our home, we top it with lots of ketchup!