Summer 2024

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