Le Hot-Dog

Fry the hot dogs (the longest ones are the best) and preheat the oven to 150 degrees

Cut the baguette to the size of the hot dog

For each hot dog, cut two slices of emmental cheese into a width equivalent to the height of the stick, leaving an extra two inches in length

Cut the stick in half, forming two little boats

In each slice, place generous amounts of Dijon mustard, one slice of emmental cheese, and top with grated Parmesan cheese

Add the hot dog, close it up, and bake until the cheese melts

Serve with a glass of Gevrey-Chambertin - and don't forget to toast Gerard, the waiter at Brasserie Lipp in Paris, who passed along the recipe.