I think I know. There are some dishes I cannot replicate at home, as I make them in the restaurant. One of which is roast lemon chicken.

again, a simple but delicious dish. I think it has something to do with volume. In the restaurant we do many chickens, at home, one.

The Croque I have a theory. It is better made in a pan and not a toasting machine. The thickness of the bread is important. You must use butter. Grate the cheese freshly - not slices of cheese, and it must be freshly grated so it still has that light volume that is lost when refrigerated or packed into a container, and the ham should be off the bone and not packed slices. Not easy to do at home, but that is my thinking because I too have grappled with a home-cooked croque.

Both your options are delicious though.