Summer 2024
Full of fabulous features, fantastic photos - inspiring, entertaining and informative. Culture and history, destination guides including Paris, Brittany, Toulouse, Troyes, Alsace-Lorraine, Champagne and more. Discover brilliant city, country, seaside and gourmet breaks. Truly scrumptious recipes to make at home. And much, much more. Bringing France to you - wherever you are.
Full of fabulous features, fantastic photos - inspiring, entertaining and informative. Culture and history, destination guides including Paris, Brittany, Toulouse, Troyes, Alsace-Lorraine, Champagne and more. Discover brilliant city, country, seaside and gourmet breaks. Truly scrumptious recipes to make at home. And much, much more. Bringing France to you - wherever you are.
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piment d’Espelette and salt and pepper were<br />
added. When the frying pan had reached its<br />
optimum temperature, the knights poured in<br />
the egg mixtures and started stirring with huge<br />
wooden paddles (usually used for canoeing).<br />
As the giant cook off took place, and the<br />
frenetic activity hit a lull, I chatted to some of<br />
the volunteers; a couple from the brotherhood<br />
in Malmedy in Belgium took turns between<br />
helping to put slices of sourdough bread on<br />
hundreds of paper plates and holding their<br />
baby daughter; a lady from Quebec had come<br />
as the solo representative from the Canadian<br />
contingent to see old friends; and a retired<br />
GP from Fréjus explained to me that each of<br />
the world’s seven giant omelettes has its own<br />
flavour - in Provence, they use olive oil and<br />
add fines herbes.<br />
After half an hour, it was time to serve. A<br />
military operation saw the volunteers serve<br />
the omelette on to 6,000 plates which were<br />
quickly distributed with wooden forks to the<br />
spectators gathered around the square. I admit,<br />
I didn’t have too high hopes on the taste of the<br />
omelette, which is really scrambled eggs after<br />
all that stirring, but it was excellent. Incredibly<br />
tasty, warming and filling. I’d have gone in for<br />
seconds but after another half an hour the pan<br />
was almost empty. The crowds had had their fill<br />
and were now wandering off. I tracked down a<br />
chevalier to thank him for welcoming me into<br />
the arena, but first asked how they managed<br />
to make such a delicious omelette at this size.<br />
He reluctantly told me he thought that year’s<br />
omelette was a little lacking in salt, which<br />
floored me - they’d just cooked a 15,000-egg<br />
omelette, an incredible achievement in itself.<br />
But this was France, and flavour was everything.<br />
Find out more about the event at:<br />
omelettegeante.fr<br />
What makes a real<br />
salade niçoise?<br />
What type of cheese is<br />
officially France’s stinkiest?<br />
Why does the sandy carrot<br />
have such a superior flavour?<br />
And who exactly are the<br />
Brotherhood of the Knights<br />
of the Giant Omelette?<br />
Leading expert on French food and culture<br />
Carolyn Boyd shares the stories behind<br />
the country’s most fascinating foods and<br />
ingredients. Spanning every region of<br />
France and divided into 200 separate<br />
vignettes, each entry blends history and<br />
travel, personal anecdote and recipes.<br />
Amuse Bouche is a book to be devoured:<br />
a beautifully illustrated, joyous celebration<br />
of French food, and a charming, practical<br />
guide to inspire your own travels - whether<br />
you’re a proud Francophile or don’t know<br />
your ficelle from your flûte.<br />
Amuse Bouche is published by Profile Books, £18.99<br />
Hardback and eBook. Available online and in bookshops.<br />
88 | The Good Life France The Good Life France | 89