In the family of great classic bistros, I present: beef tartare, vinaigrette leeks, onion soup, and of course, the essential egg mayo. A true landmark of French culture, the egg mayo is serious business; so much so that for the past 6 years, it has had its own world championship, organized by the Egg Mayo Preservation Association (ASOM). The 2024 winners were announced this Monday, November 25, and good news: a Parisian restaurant made it to the second place on the podium.
A world championship for this classic of French cuisine
Truly an emblem of Parisian bistros since their creation in the early 20th century, egg mayo embodies the elegance of simplicity in French style. But be careful, behind its seemingly frugal appearance lies the truth: a precise mastery hides: perfectly cooked eggs, n
after a creamy mayonnaise with a hint of spice, some vegetables or raw veggies to accompany without overwhelming... In short, a dish that beautifully showcases the genius of French cuisine, able to elevate the simplest ingredients.Voir cette publication sur Instagram
It's precisely to highlight the importance of this culinary heritage and encourage young chefs to make it their own that the ASOM created the world egg mayonnaise championship six years ago, competing the best chefs in the country. While it may seem trivial, this championship celebrates much more than a dish; it honors conviviality, authenticity, and creativity, proving that egg mayo deserves all our attention.
You got it, every detail matters for this contest. The ASOM even has a clear charter on what makes a good egg mayo: « The egg mayonnaise requires a large caliber egg cooked perfectly but not excessively so that the yolk, while not runny, remains creamy. The mayonnaise must be homemade, smooth, and coating and served in sufficient quantity to cover all or part of the egg, with a little extra to allow for dipping with a piece of bread. L&rôuf mayonnaise can be served with fresh raw vegetables and/or seasonal cooked vegetables. Everything must be perfectly fresh! The presentation should be appetizing and generous (three half-eggs with their possible garnish). The serving temperature should be adjusted according to the season so that it is neither too cold to preserve the taste and texture of the dish, nor too hot to avoid compromising the stability of the mayonnaise. »
The 2024 Rankings
Drumroll, please! After their tasting, the jury has revealed the 2024 rankings, and it’s none other than the Parisian restaurant Le P’tit canon, located in the 17th arrondissement, along with its chefs Grégoire Devenyns and Thomas Joubert, who have snagged the 2nd place in the ranking. They are just behind chef Maëlle Jambou from the Orléans restaurant Le Gric, already crowned champion of the ôuf mayonnaise Centre Val-de-Loire 2024. The bronze medal is...awarded to Roman Winicki from the L’Atelier des Faures restaurant, located in Bordeaux.
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In total, 12 professional contestants and 1 amateur contestant were selected for the grand finale held on Monday, November 25, at La Communale, in Saint-Ouen. Among them were 9 Parisian restaurants: Geuleton (17th), Pouliche (10th), Dame (9th), Le Gavroche (2nd), Le Tire-bouchon Rodier (9th), Chez Bertrand (17th), Vendémiaire (7th), Petrus (17th), and finally Le P’tit canon (17th).
Only one will finally survive to reach the podium.See this post on Instagram
To differentiate the candidates, several criteria were evaluated by the jury, presided over this year by Chef Frédéric Anton:
- Overall appearance and plating: the dish should be both appetizing and generous.
- Taste qualityGeneral rules : the balance between the egg, the mayonnaise, and the accompaniments.
- The size, cooking, and taste of the egg : perfectly mastered cooking and impeccable taste.
- The mayonnaise : its texture, quality, and of course, its flavor.
- The accompaniments : seasonal vegetables or raw veggies that enhance the dish without taking away from its simplicity.
