A Gault&Millau restaurant wins the mayo egg championship in Aquitaine
The Bar Basque in Saint-Jean-de-Luz won the 3rd edition of the Aquitaine egg mayonnaise championship in Bordeaux. With a recipe as gourmet as it was inspired, chef Cédric Marinello took first place against eleven competitors.
It took just eight minutes and forty minutes to cook the perfect egg... and a little longer to convince the jury. On Monday March 30, 2026, in Bordeaux, Le Bar Basque from Saint-Jean-de-Luz, listed in the Gault&Millau guide, won the Aquitaine mayo egg championship.Aquitaine mayo egg championship, thanks to a creation as elegant as it is tasty, signed by its chef, Cédric Marinello. Entitled " Déjeuner sur l'herbe ", his recipe made all the difference in a competition where every detail counts.
Held at Les Halles de Bacalan, this third edition brought together twelve chefs from all over the region, determined to revisit this pillar of French bistro cuisine. Behind the winner, Gueuleton Bordeaux took second place, while Pin Pon Bordeaux completed the podium, confirming the dynamism of the Gironde culinary scene.
The winning recipe
At the heart of the competition was a seemingly simple but formidably precise requirement: to sublimate the egg mayonnaise. Candidates had to ensure that the egg was cooked to perfection (" cooked through but not overcooked ", with a melting yolk), and offer a homemade mayonnaise with a soft, coating texture, generous enough to accompany every bite. A classic base, which everyone was free to interpret.
This is precisely where Cédric Marinello shone. With " Déjeuner sur l'herbe ", he offers a complete and evocative plate: egg mayonnaise, salad, pig, chips and mustard make up an ensemble that is both rustic and refined. A contemporary take on this popular dish, praised for its balance and creativity.
Beyond the competition, the event was part of a genuine celebration of regional gastronomy, with a wine fair and banquet running in parallel. Proof that the mayo egg, long considered a simple starter, is now enjoying a resurgence of interest, driven by the return to favor of traditional cuisines and bouillon-style addresses.
Next step for Cédric Marinello: the Mayo Egg World Championship, where the chef will compete against the other regional winners, whose identities will be revealed over the coming months.
