On this Easter Sunday, François-Régis Gaudry is going on a rather special egg hunt since the latter will not be chocolate but... mayonnaise!
After the pizza, the buttered ham or the galette des rois, the gastronomic critic devotes a “Very very good prize list” to this typical starter of Parisian bistros.
To discover
Survey
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A popular and demanding dish
It was Jordan Moilim, a columnist on the show, who had the idea and is making the documentary.
"Egg mayonnaise has become obvious to us because it is a popular and demanding dish that can be found everywhere
," he explains.
You can be picky about an egg mayo and at the same time eat it hastily on the counter.
It is a dish that is not expensive but is found on the plates of top restaurants.
In the show, we are fond of this kind of big gaps.
»
In the first part of the show, François-Régis Gaudry therefore crisscrossed Parisian establishments to sift through their mayonnaise eggs.
From the simplest to the most elaborate, it explains the specificities of each.
At the end of this gourmet quest, he selects… n(o)euf and then invites specialists to choose the dish which, in their opinion, deserves the title of “Very very good egg mayonnaise”.
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Specific selection criteria
Four of them carry out this heavy task: Marcelle Ratafia, culinary author;
Zazie Tavitian, food journalist;
Gwilhem de Cerval and Sébastien Mayol, co-presidents of ASOM (Association for the safeguard of egg mayonnaise) which has 1,300 members throughout the world and whose adage is: "Time passes, eggs last
"
.
The jurors rated each of the plates on several criteria: the general appearance and presentation, the general taste qualities, the egg (size, cooking, taste, etc.), the mayonnaise (quality, texture and taste) and, finally, the 'accompaniement.
“Vegetable garnish allows the chef to add his personal touch
,” explains François-Régis Gaudry who, when he prepares this starter, likes to do it like his mother, in a “mimosa” version.
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Always a success
The food critic who recently participated as a juror in a test of season 14 of “Top Chef”, noticed an upsurge in eggs mayonnaise in Paris.
“In the 90s, nobody dared to do it anymore
,” he continues.
In recent years, it has returned to the counters of bistros in the capital.
The mayonnaise egg represents Paris.
It is a dish that is both convivial and technical, inexpensive, vegetarian, nutritious and comfortable.
»
François Régis Gaudry knows what he is talking about because he is the curator of the exhibition called "Paris: capital of gastronomy" which will begin on April 12 at the Conciergerie retracing the history of the cuisine of the City of Light, the Middle Age to the present day.
At the same time, he is preparing a podcast on this theme in five episodes for France Inter.
A nice project for the presenter of the show “Very very good” which approached 200,000 viewers on March 12.
It gives an appointment to the gourmands on this Sunday, April 9 for an egg hunt as friendly and appetizing.
