The very serious egg mayo world championship was held on Monday, November 25 in the Paris region. And it was a trio of chefs from Orléans, who work at the Gric restaurant, who won the title!
She had already shone on June 2, in Orléans. Maëlle Jambou then won the first regional egg mayonnaise championship. It was in Orléans, therefore, as part of the Vinegar Festival.
Monday, November 25, she took another step forward by becoming, with her two accomplices, chef Marie Gricourt and Maud Boksebeld, 2025 world egg mayo champion! The competition, organized by ASOM (Association for the Protection of Egg Mayonnaise), was held in Saint-Ouen.
With celery
This year, for the 6th edition, the jury was chaired by Frédéric Anton, Meilleur Ouvrier de France, three stars since 2007 at Pré Catelan and two stars since 2024 at Jules Verne.
The trio of women had to use the same recipe which had been successful this summer in the Johannine city. Organic eggs produced near Patay, garnished with mayonnaise with mustard and Martin-Pouret vinegar (obviously!) and combined, more original, with celery remoulade. Orléans gourmets just want to be able to taste it now, when they come and sit down at Gric.
Chef Marie Gricourt takes the plunge and opens Gric, her own restaurant in downtown Orléans
Marie Guibal
