When we have out of town guests, we always take them to brunch at Tiny Lou’s. They love the history of the building, and the food is to die for, especially the croque-madame — a totally decadent start to anyone’s weekend. What’s the secret to that sauce? — Jacqueline Radbil, Atlanta
When he shared this recipe, Tiny Lou’s executive chef Jon Novak wrote, “When conceptualizing our brunch menu in early 2022, we knew this hardcore French classic must be represented here at Tiny Lou’s.”
Preparing this dish is a lesson in French cuisine. The sauce is made with an onion pique, a French way to boost the flavor in a sauce or soup. If you were to stop before adding the Gruyere, you would have a bearnaise sauce. Add the Gruyere and you’ve turned it into sauce Mornay.
At Tiny Lou’s, the sandwiches are made with cured ham from Bayonne, France, and pan de mie, a fine-grained white bread. To dress the salad, Novak recommends Maille Dijon mustard. The verjus blanc in the vinaigrette is the juice of unripe wine grapes. You can find it online or substitute Champagne vinegar.
From the menu of ... Tiny Lou’s, Hotel Clermont, 789 Ponce de Leon Ave., Atlanta. 470-485-0085, tinylous.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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