Hello C. Elder, from Paris. Ignorance can be bliss! Gordon Ramsay did a lot of his training in France and, therefore, certainly knows all about French food. He is also well-known for putting his own particular twist onto things. Therefore, this is his version of a Croque Madame. It is certainly different to that pappy sandwich made with a tasteless cheese Bechamel (which is nothing like Welsh Rarebit) and equally tasteless Jambon de Paris, that one often gets in lesser French Bistros. A tasty Croque Monsieur (or Madame) is a delight and, sadly, a delight that one seldom finds these days, even in Paris. If, as you assert, Parmesan does not melt well, you really should tell the Italians, as they don't seem to realise this. Funnily enough, and speaking as a chef living in Paris, I do not like the present over-use of brioche but I do defend the right of a chef to use it whenever he/she wants.

I know that it is oh so trendy to knock you, at the moment, but keep up the great work Gordon

Marc, Paris, France

If this recipe is supposed to be what Gordie says he ate in smoky working class bistro's in Paris,then we can conclude he never actually went to any of these bistro's or that he had no idea of what he was eating(!) or that he has never been to Paris!
The typical Parisian bistro does not use brioche bread as it is too soft and "girly" for such a sandwich-they use "pain de mie";they also do not use Parma ham(great as it is ,it's Italian-and incidentally wasted in such a sandwich) but "jambon de Paris;they also don't use parmesan cheese(also italian,and incidentally wasted in such a dish as it does not melt well);nor do they use olive oil but sunflower oil(lighter and better for frying);nor do they use free-range eggs but any eggs; and lastly they use a cheese sauce much like welsh rarebit rather than sliced cheese.
Gordie,Gordie hae ye no shame!

C.Elder, Paris , France

Despite my mother being French and usually spending 8 weeks a year there myself, I have yet to come across a croque monsieur or (madame for that matter) using Brioche, However Its something I'm certainly going to try.

Most I've had have used Pain de mie which is the closest thing you'll find to the nasty, sliced,white bread you'll find over here.

Cheers Gordy ;)

Jon T, maidenhead,