International
Here's where to eat the best mayo egg in Paris in 2024
Every year, the Association de Sauvegarde de l'Œuf Mayonnaise (ASOM) awards the prize for the best mayonnaise egg. This year, it was a Parisian, listed with Gault&Millau, who came out on top.
An egg mayo, please. This is the quintessential French starter. You'll find it in every brasserie worthy of the name. Since 2010, it has been the focus of a championship. The Association de Sauvegarde de l'Œuf Mayonnaise (ASOM) awards prizes to establishments offering the best œuf mayonnaise. To be eligible for the prize, the recipe must be featured on the restaurant menu.
This year, the competition took place at Ground Control in the 12ᵉ arrondissement, with 17 participants. It was Maxime Plateau, a Parisian at the helm of Au Moulin à Vent restaurant, nestled in the 5ᵉ arrondissement, who won the championship. "It's the culmination of a whole year's work. Thanks to everyone, I had a great time!" the chef told BFM just after his victory.
"The most consensual egg".
How is an egg mayonnaise judged? The Egg Mayonnaise Championship is a celebration of the art of cooking, emphasizing the importance of quality ingredients, precision of technique, and innovation in traditional recipes. Appearance, taste, cooking, accompaniment... everything is inspected. "In this case, the mayo was impeccable, the egg was well cooked, the seasoning was good and the accompaniment irreproachable.So that's why it won," confides Valentine, a member of the jury, enthusiastic at the sight of this egg judged to be"the most consensual".
His secret ingredient?"Maybe the red cabbage pickles". You can make up your own mind by tasting his recipe, à la carte at Le Moulin à vent, priced at 6 euros. Maxime Plateau thus succeeds Adrien Spanu and Grégoire Simon, the winners of the 2022 edition, for La Grande Brasserie in the 4ᵉ arrondissement of Paris.
These news might interest you
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Singapore, the food fan zone
Morning, noon and night - in fact, at any time of day - you'll find something to satisfy your appetite in Singapore. Gastro, bistro, tradi, cuisines from all over the world... there's something for every taste and every budget, and in a single day you can shamelessly move from street food to world-renowned gourmet restaurants. Immerse yourself in a cosmopolitan city-state, where eating is a leisure activity that everyone, whatever their status, takes very seriously.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
