“egg mayo” is experiencing a resurgence in notoriety

On bistro tables, it’s a solid marriage, which has lasted for more than a century: egg mayonnaise. It is affectionately called “egg mayo”, because on the plate, it is a small Proust madeleine. “It’s France, it’s Franchouillard, it’s what you take when you come to Bouillon”, describes a customer. The Bouillon, these popular breweries are experiencing a resurgence in notoriety. In a Parisian establishment “egg mayo” is on the menu, at 1.90 euros, the chef has even declined it in its version with truffles.

It is the restaurant’s best-selling starter with more than a thousand mayonnaise eggs coming out of the kitchens of Clément Chicard, chef of Bouillon République in Paris, every day. Today, they are also eaten in upscale neighborhoods, at the Rôtisserie d’Argent at Sébastien Devos, world champion in egg mayonnaise. In his kitchen we find an essential utensil: “an egg peck, we’ll poke the bottom of the egg” to avoid breaking the shells. If he won first place in the competition, it is partly thanks to his perfect cooking, 8 minutes 40, by one second more.