Genuflection in front of Sébastien Devos, whose egg mayonnaise has just been voted the best in the world by Asom.
The chef now offers it every day at La Rôtisserie d'Argent * in Paris.
The recipe for success?
A beautiful organic egg from the Pignon Blanc farm, a potato baker, a vinaigrette with poultry juice, a mayonnaise with organic sunflower oil and peanut-mustard, mustard seed pickles and mustard leaves .
“At home, you can make it easier with a salad of potatoes, shallots a little cooked with a dash of oil, flat-leaf parsley and eggs.”
His advice: take the "coconut" (size L) out of the fridge an hour before, prick the base so that it does not burst during cooking, 8 minutes 40 exactly! Fleur de sel, pepper and a dash of vinegar Sherry.
If at home, during the week, it is his wife who cooks, Sébastien takes over Sunday noon to prepare, when he is not working, a seasonal soup, a roasted guinea fowl, with
"French fries."
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