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Wonderful report. Iām almost never in this area, but I must just have to make it out to try some of the goods. 
Was it that the entire sandwich was short and/or that there was little filling? My impression is that the French (and Spanish) sometimes (often?) use long but narrow baguettes w/ what we in the US would consider a very paltry amount of filling. I think thatās just āhow itās doneā in those countries, but would welcome feedback from others.
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Thanks. 
Their baguette sandwiches are definitely on the long thin baguettes youāre describing; the ham & cheese baguette had sparse filling. I didnāt mind (and rather enjoyed) the salmon, goat cheese & spinach baguette I tried (you can see from the photos that one looked rather full), but if someone was looking to eat that sandwich as, say, a full meal for lunch, I can see the problem compared to other good quality places we have around LA (e.g., Gjusta, Wax Paper, etc.).
I think youāre right that it might be how itās done that way? The only sandwiches we had in France were Croque Monsier / Madame, which is different.
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That was my experience eating a sandwich from Eric Kayser in Paris. The filling is a garnish basicly. Donāt mind them like that. But i get how it would seem rude if you arenāt used to that style
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Here is a link to David Lebovitzās vote for the best sandwich place in Paris, The Sandwich at Le Petit VendĆ“me in Paris. The sandwich in the picture doesnāt particularly look understuffed, but it corresponds to my memories of eating sandwiches in France in that it the bread is as important as the filling.
Great report as always @Chowseeker1999! I rarely get to that neighborhood either, but I too may have to make a pilgrimage!
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It could be a personal thing based on who makes the sandwich and what their approach is. I find that the pan bagnat at Louās in Burbank are amply filledā¦but for $12-13 a sandwich, it needs to be a filling lunch for the folks who work in the area. But I have seen them more sparsely filled elsewhereā¦especially when itās a simple buerre and jambon or a brie/Swiss and jambon filling. When those two types come in to play, I notice that the sandwich is really just filled with those two items and nothing else. Iām guessing simplicity is the golden rule there.
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Thanks @aaqjr @ebethsdad. Good to know.
Yah if you ever are in that area, give La Chouquette a visit.
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Me too! Who knew? Fantastic @Chowseeker1999ā¦ and big thanks @Sgee, for hipping us to stuff in our own āhood. We have Republique tunnel vision.
That bread is called a Ficelle. The Ham & dāAffinios Ficelle at Jones on 3rd (beverly-grove) is one of my favorite sandwiches.
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i always planned on giving that place a shot! I just donāt get out that way often. How is parking btw? I assume its street parking
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thank you for the lovely write up and photos! ohhh my sweet tooth 
will have to try it next time Iām in the area!
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Thanks @TheCookie! I hope you get a chance to swing by, especially during the opening window (to best enjoy their freshly baked Croissants, Mazou, savory Croissants / Turnovers) out of the oven. (9:00 a.m., and a possible 2nd batch around 9:45 - 10:00 a.m.)
Iāll have to try your fav version next time. Thanks.
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Hi @aaqjr,
Thank you. Parking is street only, but if youāre targeting the morning window, itās not bad at all (tons of parking), until you roll until the 11:00 + window when the shopping crowds start flooding in.
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Iāve pretty much given up on finding the perfect croissant in LA. Most have been so average to flat out disappointing, and paying $3-5 each makes it feel worse.
Iāll just save my croissant fixes for when Iām in France and Vietnam (yes, Vietnam).
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a touch saturated with butter, but konbiās are pretty on point when they come right out of the oven
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