The best egg mayo in the world can always be found in a Parisian restaurant. After La Grande Brasserie (Paris 4th) last year, after Rôtisserie d’Argent (Paris 5th) two years ago, it is the turn of Moulin à vent (Paris 5th) and chef Maxime Plateau to receive the supreme reward: egg mayo world champion. “It’s the accomplishment of the work of the whole year,” he congratulated himself at the microphone of our colleagues at BFM TV.
What made the difference according to him? “Maybe the red cabbage pickles” that he added to his halved eggs covered in mayonnaise. In his restaurant, the chef offers it for 6 euros.
The Association for the Safeguarding of Egg Mayonnaise (ASOM), created by the gastronomic critic Claude Lebey who died in 2017 and relaunched since 2018 by four knowledgeable gastronomes, organizes the egg mayonnaise world championship every year.
The yolk should be “cooked fat”
In 2011, when 20 minutes had interviewed Claude Lebey, he agreed to entrust us with the secrets of a successful egg mayo: the yolk must be “fat cooked”, as his grandmother said, “that is to say creamy”, the Macedonia vegetables “quite crunchy” and the mayonnaise should “perfectly cover the egg cut in two”.
Since the creation of the prize in 2010, only cooks who offer their establishment’s à la carte recipe can compete and among the 17 finalists, and like every year, it was a Parisian who won. “The competition was tough and very close,” concedes winner Maxime Plateau. The seventeen competitors from “France and Navarre”, according to the ASOM Directory, had been selected from addresses already cited by gastronomic guides, including the famous Lebey guide.