After reading my recipe post for Le Pichet and Cafe Presse favorite “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos. Seems I am not the only one to have tried this dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”. Bob notes that there seems to be a lot more ham on the original; my take is that the staff at la Cloche distribute the ham differently than we do and uses a plate instead of a gratin dish so the meat is more prominent. Or maybe Bob got a little extra love during his visit. Either way, these look pretty tasty.