In the family of great bistro classicsI ask: beef tartare, leek vinaigrette, onion soup, and of course the essential egg mayo. A true monument of French culture, egg mayo is serious business; so much so that for 6 years, he has his own world championshiporganized by the Association for the Protection of Egg Mayonnaise (ASOM). The 2024 winners were appointed this Monday, November 25, and good news: a Parisian restaurant took second place on the podium.
A world championship for this classic of French cuisine
A true emblem of Parisian bistros since their creation at the beginning of the 20th century, eggs mayo embody the elegance of French simplicity. But be careful, behind his apparent frugality lies hides in reality precise control : perfectly cooked eggs, topped witha creamy mayonnaise and slightly spicy, vegetables or raw vegetables to accompany without distorting… In short, a dish which perfectly illustrates the genius of French cuisinecapable of enhancing the simplest products.
It is precisely for recall the importance of this culinary heritage and encourage young chefs to make it their own that ASOM created six years ago the egg mayonnaise world championshipputting into competition the best chefs in the country. Although it may seem trivial, this championship celebrates much more than a dish, it highlights conviviality, authenticity and creativityproving that egg mayo deserves our full attention.
You will have understood it, every detail counts for this competition. ASOM even hasa very precise charter of what a good egg mayo should be : « The egg mayonnaise requires a large egg, cooked through but not overcooked so that the yolk, without being runny, retains its fondant texture. The mayonnaise must be homemade, soft, creamy and served in sufficient quantity to cover all or part of the egg, with a little excess allowing it to be sauced with a piece of bread. Egg mayonnaise can be accompanied by raw vegetables and/or cooked seasonal vegetables. Everything must be perfectly fresh. The appearance of the plate must be appetizing and generous (three half-eggs with any garnish). The serving temperature must be adjusted according to the season so as not to be nor too cold so as not to alter the taste qualities and texture of the preparation, nor too hot to avoid altering the hold of the mayonnaise. »
The palmarès 2024
End of suspense! At the end of their tasting, the jury delivered his palmarès 2024and it is none other than the Parisian restaurant Le P'tit canonlocated in the 17th, and its chefs Grégoire Devenyns and Thomas Joubert who rave 2nd place in the ranking. They are ahead of chef Maëlle Jambou, from Orleans restaurant Le Gricalready crowned champion of the egg mayonnaise Center Val-de-Loire 2024. The bronze medal is awarded to Roman Winicki of restaurant L'Atelier des Faures, located in Bordeaux.
In total, 12 professional candidates and 1 amateur candidate had been selected for the grand final organized this 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 ultimately have survived to the podium.
To decide between the candidates, several criteria were therefore appreciated by the jury, chaired this year by chef Frédéric Anton:
– General appearance and training: the plate must be both appetizing and generous.
– General taste qualities: the balance between egg, mayonnaise and accompaniments.
– The size, cooking and taste of the egg: perfectly controlled cooking and impeccable taste.
– Mayonnaise: its texture, its quality, and of course, its taste.
– Accompaniments: seasonal vegetables or raw vegetables which enhance the dish without distracting from its simplicity.
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