Clotilde’s Corsican Sandwich

Le Sandwich Corse de Clotilde

[Clotilde's Corsican Sandwich, as seen at Cojean's]

I cannot begin to tell you how gratifying Chocolate & Zucchini has been, since the very early days. But this, having a sandwich named after me at one of my absolute favorite lunch places, is a benefit I clearly hadn’t foreseen. You must forgive my candor, but : how unbelievably cool is that, I ask you?

Okay, a little explanation is in order. Cojean is a sandwich and salad restaurant, founded by someone named Alain Cojean. Being a great fan of that place, I wrote a review for Bonjour Paris, and mentioned on C&Z that one of their sandwiches had been the inspiration for my Salade Figue et Poire à la Bresaola. This caught the attention of Fred Maquair, Alain Cojean’s associate, who liked C&Z and got in touch with me, to express his thanks.

I was delighted of course, but not half as much as a few days ago, when he sent me an email to let me know that a new menu was coming out, featuring a sandwich inspired in turn by my Tartine Corse, which was thus to be named, quite simply, “le sandwich corse de clotilde”.

“Aflutter with joy” is an understated description of yours truly, upon hearing the news.

Of course, I took a trip to Cojean’s as soon as I could, digital camera in hand, to immortalize the moment. I stepped in, right in the middle of the lunch rush, and quickly located my spiritual baby. “Nouveau“, said a little yellow label. “Le sandwich corse de clotilde”, said another, baby blue label. “Oh my”, thought I. I asked a waitress for permission to take a picture : “I’d love to take a picture of the sandwich corse de clotilde”, I said, “because um… you see, I am Clotilde.”

She said she had to ask her manager, and her manager turned out to be no other than Fred, as smiling and friendly as his emails had led me to believe. We chatted a little — “it’s a big hit!“, he kindly said — I took pictures, and proudly picked a sandwich off the pile, sneaking looks into other people’s baskets to see if they had made the right choice. Fred murmured a word to the cashier, instantly turning my sandwich into a gift-sandwich, and I took it to the front of the restaurant where I sat in the sun, with a view out on the busy sidewalk. And just as I was getting ready to get a taste, Fred came and introduced me to Alain Cojean himself, whom I was thrilled to meet as well.

But the sandwich, you ask, what about the sandwich? Well, the sandwich was fantastic — and don’t think I am biased : a half baguette lightly dusted with flour, thin and blond like a Hollywood actress, filled with thin slices of fleur du maquis (a herbed sheep’s milk cheese from Corsica), jambon de pays (dry-cured ham), sun-dried tomatoes, green olives, Batavia salad and chervil. Delicious, I tell you, moist and tasty, a perfect mix of flavors and textures.

So if you’re in the area, now or in the coming months, it’s your once-in-a-lifetime chance to taste the limited edition sandwich corse de Clotilde! And if I may make a suggestion, I also recommend the fantastic Panzanella salad (with eggplant, fresh and sun-dried tomatoes, topped with herbed garlic croutons), which keeps my sandwich company as the newbies on the menu.

Cojean
4 rue de Sèze – 75008 Paris
01 40 06 08 80
19 rue de la Monnaie – 75001 Paris
01 40 26 13 02
17 bd Haussmann – 75009 Paris
01 47 70 22 65
53 bd du Général Martial Valin – 75015 Paris
01 44 26 28 30

  • http://seattlebonvivant.typepad.com Seattle Bon Vivant

    Congratulations Clothilde! What an honor! Sounds delicious! Next few months you say? If only it was still around in September I can give it a go on my next trip to Paris! I’ll keep my fingers crossed.

  • http://www.thevoraciousvixen.blogspot.com bridget

    congratulations, clotilde! i once had an espresso drink named after me in a local shop, but that was a testament to addiction (it was a vile bitter brew, but it kept people up for days), not to good taste.

    i am new to your divine site, but i have already tried your tartine corse recipe, and i hope that your eponymous sandwich will still be on the menu when i visit paris in september.

  • http://www.obsessionwithfood.com Derrick Schneider

    Clotilde, that is way cool. No longer just a muse for food bloggers the world ’round, but you have begun inspiring those in the physical realm as well.

    It was only a matter of time.

  • http://shewhoeats.blogspot.com/ chika

    That’s awesome, Clothilde! I wish I could go to Cojean and try the sandwich right away (it looks really good), but for now I am sending my heartfelt congratulations to you!

  • Cecile

    Hey Clotilde,
    I am emerald with envy!
    I am from Corsica myself and will go to Cojean as soon as possible…
    Bravo pour ce blog et ton anglais remarquable!

  • http://su-lin.blogspot.com Su-Lin

    That’s brilliant! Congratulations, Clotilde! I too shall be in France in September and hope to make a stop in Paris. Hope I can try it then!

  • http://gastroblog.com Jackie D

    Clotilde, that’s awesome! I’m so excited about this!

  • dg in israel

    Clotilde — just wanted to say that I enjoy your blog so much, and that it’s great to hear about this lovely interaction between your writing and the real world. Thanks for writing!

  • http://www.livejournal.com/users/tea_cantata/ nattie

    *squee* That is so cool, Clotilde! Hopefully it will still be on the menu next time I’m in Paris (and I’m sure there will be a next time!) because I’m really keen to try it.

    PS: Note shiny new public blog!

  • http://www.thefoodsection.com Josh

    Congratulations, Clotilde! This is a watershed event in the history of food blogging!

  • sher

    Clotilde, that is indeed VERY cool!!!

    Sher

  • kelli ann

    this is an incredible story! fantastic.

    i am trying to find a recipe for pain polaire ever since reading one of your sandwich postings – (uh, yesterday) – do you have any good leads on where to find one??

  • Alisa

    How cool is this??? The absolute WAY COOLEST! Yippie!! Felicitations! You are worth it and so much more.

  • http://www.himonkey.net monkey

    having a sandwich named after you is pretty much the ultimate of coolness! you have inspired me and i hope that one day, i will have a snack named after me!

  • Hande

    Way too cool, Clotilde! I am so happy for you. I would burst with pride, if I were in your shoes. Keep on going!

  • Peter

    I was wondering where I was going to eat aquick lunch while being in Paris next week. Now I know!! ;-)

  • http://azuradec.typepad.com/ azura

    What a brilliant thing to happen. I love this story and am excited on your behalf too. Oeer..well done!

  • Patrick

    This is fantastic! I’m proud of you. So proud of you, in fact, that from now on, in the true Cojean Label spirit, I will carry a small baby-blue label on my chest, with the inscription :

    le papa de clotilde (4.70 e)

    (I will list the ingredients underneath, mostly flesh and bones…)

    Gros bisous

  • http://bluepoppy.omworks.com bluepoppy

    Clotilde, this is only the beginning! Get ready to be famous!!

  • http://scally.typepad.com Pascale

    Hi Clotilde,
    Amazing ! Congratulations ! Must go there as soon as possible.

  • vika

    This is the coolest news I’ve read on the Internet all week!

  • http://2kewl4u.com daniel

    this is a great story, congrats indeed

  • pipstar

    Oh well done Clotilde! This is amazing news -and yet not so surprising.

    I hope when you are famous and busy writing incredible articles and cooking delicious feasts that you won’t neglect your little blog ;-)

  • http://www.web-ho.com/blog Linus

    That is savage, brazen, unrepentant and saucy food porn, is what that is. I mean, just LOOK at that sandwich, with all its … things … sticking out and … damn, I’m hungry.

    Congratulations! Now when someone asks if you’ve done lunch, you can say, “Are you kidding? I _am_ lunch!”

  • http://loveandcooking.blogspot.com Charlotte

    *squeeee*

    Way cool, Clotilde! You rock. And it was very nice of them to let you know, and comp you your lunch.

    I have had the honor of having a dish named after me – I turned someone on to roast asparagus and he told the chef at his club, who called it “Charlotte’s Asparagus” on the menu – but I haven’t had the pleasure of seeing my name in lights, as it were, as the club is on the other side of the country.

  • http://onokinegrindz.typepad.com Reid

    Congratulations Clotilde. Very impressive. It’s been years since I’ve been to Paris, hopefully I can take a trip to your fair city sometime next year.

  • http://daily.delusions.de Yashima

    Congrats, something like this just makes me smile …. I think it’s great when all that work you pour into the blog pays off with something like this, please keep writing.

  • http://www.buzzingtbug.tk meg

    cool! congratulations clotilde! wow, that’s something you’ll always remember for the rest of your life. *Granny Clotilde, tell us again that story when a certain delectable sandwich was named after you!* is that cool or what?

  • Nassim

    Tu l’as échappé belle! Imagine une choucroute ou une tartiflette à ton nom :Clotiflette? Choucrotilde ? Tartilde ?

  • Céline

    Je vais me joindre au concert de louanges précédent pour te dire à quel point je suis fière de toi et contente pour toi !
    Je trouve ca gé-ni-al !!
    Ce que tu fais sur ce blog est tellement sensationnel, que tu mérites tout cela et bien plus encore !

    Ta fan inconditionnelle number one : your sister.

  • Laren

    When I saw the picture I thought at first that it was just coincidence that the sandwich had your name in the title, which in itself would be interesting to see, but that it’s actually named after you is even better!
    I’m yet another of your blog readers who will be in Paris in September (how many is that now?!), but unfortunately it sounds like we will miss out on trying this sandwich – perhaps you can try to inspire another one in time for our visits? :)

  • Tanguy

    Way too cool.
    And I TASTED it myself (of course I work 50 meters from Cojean…). And it’s great. I mean real great. It even made me lose my envy to work in London to grab Pret-à-manger stuff. And it was still good after my 2 hours sales shopping time.
    Nice blog anyway. Started me for my first diner ever (must be I grow old too…).
    Et vive la mariée!

  • http://chocolateandzucchini.com clotilde

    All – Many thanks for your many comments. I’m really happy you shared my enthusiasm! I’m not sure how often Cojean changes the menu, but it’s possible that it is twice a year, in which case the sandwich should still be around in September! And who knows, if it’s a popular choice, maybe it will stay for another round! :)

    Papa, Linus, Meg and Nassim – Special thanks for making me laugh!

  • http://keynet.blogs.com/networks/ Earl Mardle

    Of course, you realise that now, anything you say about C&Z must be taken with a grain of salt. Or a dash of mustard, perhaps drizzled with a berry coulis.

    Yet another fiercely impartial analyst tainted by the tawdry bribery of mere fame.

    Bon apetit

  • http://www.edwinek.com Edwinek

    Wow, your own sandwich! Next time I’m in Paris, I must taste one. Also, I was trying to think of an Utrecht equivalent. But Utrecht has only one famous sandwich shop: Mario on the Oudegracht. And they only sell three kinds of (very yummy and gratifying) sandwich: regular, vegetarian and double (all on request with extra chilli’s). I guess I won’t see an Edwinek variant turning up there soon…

  • Alisa

    After our visit to you at Printemps, we went to Cojean for “a little something”. Having wanted to go since the post for your sandwich, I was thrilled when Pascale made the suggestion. I purchased “Le sandwich Corse de Clotilde”, took it home, and had it for lunch, the next day. Exceptionally good!

  • Becca

    Has anyone been to the Cojean in the 15th? I work not far and was thinking of dropping by for lunch one day – is it as good as the original?

  • http://chocolateandzucchini.com clotilde

    Becca – The items sold at Cojean are prepared in a central kitchen in the 15th, so I think all locations are pretty much identical as far as the food is concerned… Happy eating!

  • Becca

    Merci – I stopped by today during lunch, but, FYI to all, after wandering aimlessly across the peripherique, I discovered that there’s no cojean restaurant there, just their headquarters and office! Hélas, I’ll have to head ailleurs to sample le sandwich corse and other Cojean delicacies!

  • http://chocolateandzucchini.com clotilde

    Ouch, sorry about that! I didn’t know which address you were referring to, but the Martial Valin one is indeed where their central kitchens are… And I think all their other locations are on the right bank.

  • Elise

    Here’s a recipe for Pain Polaire. Hope you enjoy making it.

    Polar Bread

    2 and 1/4 cups (310 ml) bread flour
    1 cup (300 ml) rye flour
    1 teaspoon baking powder
    1 cup (250 ml) water
    1/4 (60 ml) cup heavy cream
    1 tablespoon crushed fennel seeds (Crush them in a coffee grinder or in a mortar and pestel)
    1 tablespoon sugar
    2 teaspoons salt
    2 teaspoons active dry yeast

    Blend together in a bowl the bread flour, rye flour and baking powder. Aerate well using a whisk. Set aside.

    In an other bowl, mix together the water, cream, sugar, salt and crushed fennel seeds. Mix well and allow to rest for 45 minutes.

    After this time, add the yeast to the water-cream mix and allow to rest until the yeast granules are dissolved, which takes about 15 minutes or so.

    Add dry ingredients to wet ingredients and mix with hands to form a dough. If you have flour in the bowl you can’t seem to pick up in the dough, add a teaspoon or tow water. Dump on a work surface and knead until the dough is somewhat firm and smooth, about 10 to 15 minutes.

    Put the dough in a bowl, cover with plastic wrap and allow to rest in the fridge for 1 hour. After this time, divide it in 8 or 10 (depending on how small you want your bread). Form in balls and allow to rest for 15 minutes.

    On a slightly floured surface, flatten the balls of dough and roll out in 1/8 of an inch disks. Prick each disk with a fork on all its surface and lay on a platter or cookie sheet. Cover with plastic wrap and allow to rest for 30 minutes.

    Heat a cast iron pan or a non-stick pan on medium low. Put a polar bread to cook, pricked side facing the bottom of the pan. Immediately prick the other side with a fork.
    Lift the bread slightly to check if it has browned. When it has, flip it to cook on the other side until browned. Allow to cool on a rack.

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.