“Mayonnaise? A Massacre!” François Lemauviel, a restorer, and Trystan Flesch, a culinary assistant in Miette, Dinan, won the Brittany Egg Yeast Championship during the Open Guindé tennis tournament last April. A race that can make you to smile, but it is serious.
The beginning of Brittany’s championship
The initiative to offer the first Breton egg mayonnaise championship in Dinan came from Pascal Gloriant, a fan of good food, who contacted the Egg Mayonnaise Protection Association (Asom), of which he is a member, to organize this race. Eight Dinan restaurants were in the race. The two restorers from Miette confess in their preparation: “We were very zen, in the spirit of sharing with the other participants.” On Day D, regulations were strict, a bailiff present and a jury of twelve people enjoyed the preparations for an hour. Participants were evaluated for cooking and sorting eggs, spices and dish presentation.
“It’s very simple, but it requires a certain technique. We must not go to the complexity “, notes François Lemauviel, who hopes that the competition will spread to other regions of France. The recipe that won the jury is the egg, cooked at 8:40, smoked on beech wood and its turmeric mayonnaise over pea mousse and beet powder. Enough to spit the taste buds.
A positive result for the champions
François and Trystan recall a good experience. “The competition shattered the image of a restaurant that only produces burgers, people have a different vision for our cuisine.” Building on this success, they had to expand their menu by adding the “egg mayonnaise” starter to their menus the next day, at the request of customers. “People were calling us to come and taste the egg mayonnaise.” The champions have already been selected for the world, organized by Asom, to be held in November. They will represent Brittany’s colors in Paris, with Bistrot Duguesclin and Le Poisson Ivre. This competition has been around for thirty years now. Time passes, the eggs last!
Chef’s advice for a good egg mayonnaise
François Lemauviel recommends fresh, organic eggs, if possible. Care should be taken to give them a pleasant cooking between 8’40 ” and 9 ‘. As for mayonnaise, it should not be too beaten, but liquid and smeared with a smooth texture.
Summer is celebrated in Halles de Dinan during a festive day
The restorers of Little Colibri, in Dinan, are organizing a festive day on Sunday 26 June in Halles de Dinan. “La Cohue” offers some catering / refreshment entertainment and a concert by a local band. On this occasion, the Miette restaurant will offer a seminar about the already famous egg mayonnaise, between 12:00 and 14:00. There will also be the solidarity catering association, Superfood, the Le Tire-bouchon bar and a shiatsu teacher. François Lemauviel, manager and chef at Miette, guarantees “a good atmosphere”.