Five restaurateurs were selected to participate in the first regional egg mayonnaise championship, this Sunday, June 2, as part of the vinegar festival in Orléans. The preparation of Maëlle Jambou (Gric) was awarded an award.
Maëlle Jambou. Profession: cook at Gric, a restaurant located rue des Halles, in Orléans. This Sunday, June 2, she became the first regional egg mayonnaise champion. It was crowned within the Campo Santo during the second Vinegar Festival. “It’s a surprising title but it’s a pleasure,” she admitted a few minutes after her distinction.
“His preparation was truly above the rest”; “The dressage was exceptional, it presented a nice picture,” recognized members of the jury.
Combined with celery
So, what did Maëlle Jambou’s egg mayo look like? The winner details her preparation: “The organic eggs come from near Patay. I prepared the mayo with mustard and Martin-Pouret vinegar. I combined the egg with celery remoulade. These are two traditional starters of French gastronomy The combination goes well.”
Here is the winning egg.
This recipe could join the Gric menu in the coming days. “We had already offered it this week to test it with customers and it was well received.”
See you in Paris for the world championships
Maëlle Jambou’s egg mayonnaise will have a new destiny at the end of November, in Paris, during the specialty’s world championships. “I’m thinking of presenting the same recipe there. And it will be best at the end of November because we will be in peak celery season.”
A presidential cooking lesson at the Orléans Vinegar Festival
Nicolas Da Cunha
