Championnat du monde de l'oeuf-mayonnaise: here's where to eat the best oeuf-mayo (and it's in France!)

The œuf-mayonnaise world championship has its new winners. They are a trio of chefs working in a Gault&Millau chef's hat restaurant.

Mathilde Bourge Published on 12/3/24 at 12:45 PM

To enjoy the world's new best mayo egg, you have to leave Paris and head for Orléans. It's in this city that Gric, headed by chefs Maëlle Jambou, Marie Gricourt and Maud Boksebeld, offers a revisited and modernized version of this classic French bistro starter. The trio won over the jury with an inventive recipe that combines tradition and originality.

A recipe combining terroir and nostalgia

To win this prestigious title, the chefs reproduced the recipe that had taken them to the final. Their creation features organic eggs, accompanied by a mayonnaise enhanced by Martin-Pouret mustard and vinegar, two emblematic Orléans specialties. This duo is completed by an original touch: celery remoulade, providing a crunchy texture and a flavor that evokes childhood memories. " With perfectly cooked eggs and a good mayonnaise, it's simple and delicious ," emphasizes Marie Gricourt, who didn't fail to share her pride and thank her entire team at the prize-giving ceremony. "A big bravo to Maëlle for her commitment to this competition. Many thanks to Maud, Dorian, Margaux, Barthélémy, Lilian, Julie, Isabelle, Bruno, Paul-Olivier and the Association de sauvegarde de l'œuf mayo. Thanks also to our customers, friends and producers for their support."

Photo Équipe ©thomas Hennequin Photographe
thomas HENNEQUIN

A dish to discover soon

This creation will be available on Gric's menu from December 2024, but only for a limited time, while the celery remoulade season continues. A visit to Orléans is a must for lovers of gastronomy and egg mayo revisited. This dish proves that with quality ingredients and a creative approach, even classics can become global stars.

News & Events

Julien Allano's good addresses

The chef at JU - Maison de Cuisine (3 toques) in Bonnieux tells us where to buy trout, herbs and vegetables in the Luberon.

News & Events

Michel Sarran signs the menu for a new immersive restaurant in La Grande Motte

"The table where it all happens". This is the slogan of Groupe Partouche's new immersive restaurant, I-Motion, which Michel Sarran will take the helm of in a few days' time. Conceived as a culinary spectacle, the venue promises an experience where gastronomy meets emotion. The Pasino La Grande Motte inaugurates its new restaurant, inspired by the world of gaming, which will open its doors on January 21, 2026. A proposal that aims to push back the boundaries of traditional dining to offer a moment out of time. A moment of sight, sound and taste I-Motion brings the experience to the table. In an intimate setting, around a table seating just 14 guests, guests experience almost two hours of immersion, at the heart of the Pasino Partouche in La Grande-Motte. Sounds, images and flavors combine to appeal to all the senses. "Each tableau is conceived as a stage where subtle effects combine to surprise and amaze," declares Groupe Partouche. Each guest takes part in this living spectacle, where the scenography sublimates taste and awakens emotion. A menu imagined by Michel Sarran Michel Sarran explores a new facet of his "emotional cuisine", in a menu conceived as a sensory narrative. "Each dish corresponds to a different mood, passing in turn through hushed, mysterious, aquatic or sparkling atmospheres", explains the group. The menu reveals itself progressively, service after service, through evocative titles such as the aperitif "Casino Lounge", the main course "Casino Sous l'Eau" or the dessert "Grande Roulette". The walls and the table itself reveal a staging designed to accompany each stage of this unique six-course menu. Light projections and sound effects punctuate the tasting experience. "This project was born of a shared desire to offer a total experience, where gastronomy is experienced as much as it is tasted. Each sequence has been designed to surprise, move and leave a lasting impression", says the chef. Single menu, €175 per person (vegetarian menu available). Food and beverage pairings extra. Reservations now open on theI-Motion website

News & Events

Paris restaurants with pedestal table service

Carving, flambéing, minute dressing: pedestal table service is one of the last bastions of the great art of dining. In these Parisian restaurants, the gesture counts as much as the plate.

News & Events

Culinary events not to be missed in 2026

The year 2026 promises yet more gourmet delights! Discover the dates to mark in your culinary diary for the coming months.

News & Events

Mantra, Malaysian cuisine tinged with French gastronomy

In Paris, some openings are discreet but embody new propositions. Mantra is one of them. An intimate table at the crossroads of two cultures, between Malaysia and France.

News & Events

Philippe Conticini in 5 desserts

From haute gastronomy to the most modern showcases, Philippe Conticini has fashioned a pastry of emotion and sharing. Here are five creations to retrace the career of a chef who has combined technique, sensitivity and pure gourmandise.