Bistro wins bragging rights to best egg mayo

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The Brasserie Flottes has no Michelin star to its name -- but who cares when it holds top honours for finest egg mayonnaise in Paris.

Claude Lebey, an octogenarian food critic who also chairs the Association for the Protection of Egg Mayonnaise, presented the novelty laurel to the bistro near Place de la Concorde on Monday.

No longer seen regularly on Parisian menus, egg mayonnaise is "a dish that looks simple but demands a lot of care" in preparation, said Lebey, and the Flottes' version was deemed to be this year's finest.

Olivier Flottes, who runs the bistro, said the high-cholesterol dish was put back on the menu -- where it is listed for seven euros (10 dollars) -- after his kitchen "relearned" how to make it.

For Lebey, the perfect egg mayonnaise calls for three "rather large" egg halves, cooked just before they become hard-boiled, and mayonnaise that is "very mustard-y and spreads well".

© 2011 AFP

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