At the end of the 19th century, Anne Boutiaud, with her husband, opened a small inn on Mont Saint-Michel.
The one called Mère Poulard quickly became famous for its airy and delicious omelets.
Recipe
8 farm eggs
2 tablespoons of sour cream
50 g butter
1.
Separate the whites from the yolks
2.
Whip the egg whites
3.
Mix the yolks and the cream
4.
Melt the butter and add this mixture
5.
Incorporate the whites in three batches and let the omelet set