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One of the most iconic appetizers in French bistros is the egg/mayonnaise.
To give you an idea of the importance of egg/mayonnaise in the culinary culture of this country, the Association for the Preservation of Egg Mayonnaise keeps a constant watch to ensure that this simple and delicious dish does not disappear from the menus of bistros and brasseries.
This association organizes a competition for the best egg/mayonnaise of the year. In 2012, the winner was brasserie L'Évasion (75008) and the year before, brasserie Flottes (75001). Now in 2013, the award went to bistro Auberge d'Chez Eux, located at 2 rue Lowendal 75007 Paris.
Photo credit: Jean Boutang
Even if we serve the boiled eggs with industrial mayonnaise, the result is tasty. But it becomes delicious if we make the real recipe with homemade mayonnaise and serve it with macédoine of vegetables.
See here the recipe of this year's winner.
Homemade mayonnaise: 1 egg yolk, 1 tablespoon of Dijon mustard, 150 ml of oil, 1 tablespoon of vinegar, salt, and black pepper. Whisk the mayonnaise and at the end add vinegar, salt, and pepper.
Macédoine of vegetables: chop turnips, carrots, and green beans into small cubes and cook them in salted water. Remove the vegetables while still crunchy and place them on absorbent paper to drain any water.
Sauce to cover the boiled eggs: dilute a little of the mayonnaise with liquid cream.
Boil the eggs for 10 minutes in boiling water. Mix the crunchy macédoine of vegetables with mayonnaise. Place the macédoine in the center of a plate, on top a boiled egg and then cover it with mayonnaise+cream sauce. Finally, garnish with chopped boiled eggs and chives.
Visit the Auberge d'chez eux website here.
Discover more traditional dishes of French cuisine:
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- French Onion Soup
- Raclette
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- Beef Tartare
- Mont d'Or Cheese for Cold Winter Days
- Mulled Wine
- Coquille Saint Jacques
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- Strawberry with Pepper. Learn this French Secret.
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- Traditional French Desserts
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