In the family of bistro classics, we have: beef tartare, vinaigrette leeks, onion soup, and of course, the must-have egg mayo. A true monument of French culture, the egg mayo is a serious business; so much so that for the past 7 years, it has had its own world championship, organized by the Association for the Preservation of Egg Mayonnaise (ASOM). And good news, during the announcement of the winners on Monday, November 17th, it was a Parisian spot that snagged the highest bistro distinction.
A High-Stakes Competition
We often tend to take egg mayo for granted, highlighting its apparent simplicity. But beware, this unassuming starter actually demands a mastery of technique.Optional to reach perfection. Perfectly cooked eggs, neither too dry nor too runny, topped with a creamy and slightly tangy mayonnaise, accompanied by vegetables or raw veggies that complement without overshadowing… In short, a dish that beautifully illustrates the genius of French cuisine, capable of elevating the simplest ingredients.
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It’s all about highlighting the importance of this culinary heritage and encouraging young chefs to embrace it that ASOM created the world egg mayonnaise championship seven years ago, bringing together the best chefs in the country. While it may seem trivial, this championship celebrates much more than just a dish; it honors conviviality, authenticity, and creativity, proving that egg mayo deserves all our attention.
A Fantastic Two-in-One
Without further ado, this year, a Parisian spot has snagged the top prize, and to savor this delightful creation, head to the 18th district, specifically to the restaurant Au Rêve, just a stone's throw from the Basilica of the Sacré-Cœur. Mathieu Renucci and Karim Bouzid, the masterminds behind this creation, have crafted an egg touched with creativity.
te; by the grace that elevates not just one, but indeed two iconic dishes from Parisian bistros.See this post on Instagram
The recipe, simple on paper, actually showcases a remarkable skill from the restaurant team. A perfectly cooked large egg, paired with a mustard mayonnaise that’s French from the Île-de-France region and artisanally made.grape seed oil. All of this sits atop a bed of leeks dressed with a vinaigrette made from reduced chicken juice, and a crispy clarified butter bread tuile. In short, everything that French cuisine does best in a single bite.