Le Figaro Nantes
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The egg mayonnaise was the first thing I knew how to do." At 29 years old, Grégoire Simon still remembers the first recipe that his grandfather, Jean-Paul Blineau, taught him to make on vacation, in Le Pouliguen. A few years later, the student almost surpassed the master. This Monday, the one who became world champion of the egg mayonnaise last November came to cook this family heritage in the Ehpad Océane, in Nantes, where his grandparents have been living for three months.
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We have the honor to welcome the 2023 world champion," says Simon Champain, director of the high-end establishment, of the Emera group, to the applause of the residents seated. Here, an important place is given to gastronomy. On this feast day, bouquets of dried flowers cover the tables and a menu based on leg of lamb and praline cabbage with pecans has been concocted. "It was good," says Claudette, sitting in the dining room, asked about the appetizer she just savored. "For a time, the residence was very famous for meals because the chef had spent 10 years at the Ritz," says his table neighbor Claude, explaining how catering had become an asset of the house. From now on, Benoît has taken up the torch. "We try to cook fresh products. To taste it, we prepare cakes, madeleines, financiers..." lists the new chef. But today is an exception: no snack because of the elaborate lunch. This morning, the team prepared with the star of the day 120 eggs.
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They are melting boiled eggs," says Grégoire Simon, pointing to the entrances placed on a bed of remoulade and covered with mayonnaise. The ingredients are basic: yolk, mustard, olive oil, salt and pepper. "It's simple," admits the one who admits to having been surprised to win the contest organized by the association for the preservation of the egg mayonnaise. "It makes me smile. There is a childish and classic side." He participated to promote the establishment La Grande Brasserie de Paris, located in the 4th arrondissement. "We work the classics with products of excellence. We respect the French references, "reports the Parisian who was pleasantly surprised by the fallout of a title that may seem anecdotal. The restaurant in which he is chef has since climbed the rankings.
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Family affair
Beyond this dish, the professional, who had the opportunity to do an internship in the kitchen of the Élysée at the age of 15 and was trained in Nantes with the starred chef Jean-Yves Guého of Atlantis, also enjoys preparing sweetbreads or pâté en croûte to honor French cuisine. But not only, as the inscription "Paris-Lebanon" sewn on his white jacket suggests. A gift from his aunt Fabienne whose children are Franco-Lebanese. The Parisian made the trip to the city of the Dukes to taste the eggs of her nephew and takes the opportunity to visit her parents. In the family, gastronomy has always brought them together. "We like to eat well, it's warm," says Murielle, the mother of the cook who leads in parallel a vocation of artist-painter. A few minutes later, Gregory's sister and brother-in-law invite themselves to the same table, located in the space reserved for guests. To the delight of Marie-Luce, former florist, and Jean-Paul Blineau, former landscaper, married for 55 years and proud of their descendants and traditions passed on to their children, grandchildren and great-granddaughter.
In addition to the family reunion, the arrival of Grégoire Simon gave ideas to other occupants. A few tables away, Jean, alongside his wife, thinks of his son Éric Prié, a great chess player who has already won championships in Paris and France. "He could have a chess dinner," his father muses, while suggesting the concept to an attentive caregiver.
The Blineau family gathered around Grégoire Simon's mayonnaise eggs. In the family, recipes are passed on from generation to generation! LT/Le Figaro
Grégoire Simon was also a France best worker at the regional level. He has worked for several renowned institutions. LT/Figaro
Scooter ride, karting session... A dynamic nursing home
"We've had it for a month. We went to pick him up in Montaigu [in the Vendée]," explains Laureen Boulay, social life manager at the Ehpad Océane, showing a red scooter bike, allowing residents to take them for walks. This allows them to get some fresh air and revives memories: "some flowers, some streets remind them of memories". This new unusual activity, which is a great success, is not the only one. The Emera Group has placed the year under the sign of "sensational". Therefore, the team is free to propose new initiatives. Among them, a karting session (after consultation with a doctor) or a sports session in partnership with a local gym.
For the past month, residents have been able to ride around Nantes by scooter. The employees, responsible for pedaling, enjoy the rides as much as the senior travelers. Ehpad Océane