A dish by Kyan Khojandi and Eloy Spinnler at Colère
Eloy Spinnler teams up with Kyan Khojandi to create a vegetarian, spicy and seasonal dish, to be discovered at Colère. All profits will be donated to the Linkee association.
© Studio 2024
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.
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."
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.
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