INTERVIEW
A simple dish honored by an international competition. The title of best egg-mayonnaise of the world was delivered Monday ... to a French restorer! Clément Chicard, chef at Bouillon Pigalle, Paris, was crowned by a jury of chefs, food critics and journalists.
"I did something very simple, a real egg-mayonnaise, well worked," reports the microphone of Matthieu Belliard, in the Grand Journal du soir on Europe 1, the winner, who succeeds the chef Cédric Duthilleul restaurant Griffonnier, also in Paris.
"It's true that some people were coming out of dishes worthy of starred restaurants," says Clément Chicard, who proposed a plate similar to the one served in his restaurant, for 1.90 euros, which also makes his egg- mayonnaise the cheapest in Paris. "We wanted to do something that suited us, something you can eat at home," he says.
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"In the mouth, there is something that has exploded"
"I use a very good mustard, with peanut oil, my grandfather was like that, you need a good egg yolk, and I put old sherry vinegar," explains Clément Chicard. A detail that immediately appealed to the jury: "Its sherry vinegar made the difference In the mouth, something exploded, we said 'wahoo, what a plate!' ", says Sebastien Mayol, the organizer of this event.
Another tip: let the egg cook a little less than ten minutes, so as to keep it more melting. "We like to have the yellow a little creamy, so we'll be at 9'30", says the chef. It is also possible to add coarse salt and vinegar to the cooking water, so that the egg flakes more easily afterwards.