In "normal" life, we eat an absolutely incredible pistou soup about three times a week (at least), in a modern brasserie setting. As an appetizer, the leeks with vinaigrette are to die for and, for fans of mayo eggs, know that not only were they voted the best in the world last year, but you can also enjoy them for the modest price of 1.90 euros, making them the cheapest mayo eggs in Paris!
Mayo eggs by Clément Chicard
Last year, Clément Chicard, the chef of Bouillon Pigalle, won the title of mayo egg world champion. Besides "good quality eggs, a fine mustard, Xeres vinegar, and peanut oil for the mayonnaise, the secret is a lot of love," the chef reveals to BFM Paris.
While waiting to be able to taste it, the chef suggests cooking them at home by following his recipe, with simplicity.
The recipe
To make the mayonnaise, emulsify the egg yolk with mustard and grape seed (or sunflower) oil, drizzled in slowly and steadily. Warm the vinegar, add salt and pepper, and mix to dissolve. Pour over the mayonnaise while continuing to whisk. Cook the eggs for 7 minutes. Cut the eggs in half, add the mayonnaise, a twist of pepper, and finely chopped parsley.
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Otherwise, they are also available for delivery or take-out on their own platform Bouillon Service... Enjoy your meal, Bonbons!