It is charged at only 1,90€ but this has not prevented its leader, Clement Yellowtail, Broth, Pigalle, to win this Monday the 3rd of June the second edition of the world championship of Egg Mayonnaise, organized at the Gallopin (Paris IIe) by ASOM (Association for the protection of the Egg Mayonnaise), an association launched by the gourmet chronicler, Claude Lebey in the 1990s, and again in 2018 by four chroniclers gourmets.
A simple recipe – the same as the one served at the restaurant – has allowed Clement Yellowtail to win the contest in front of seven other competitors. “The secret, it is a lot of love. And most importantly, a good quality egg, a nice mustard, put the vinegar of the city of jérez, and the peanut oil for the mayonnaise. It is exactly the egg-mayo that is served with the Broth Pigalle. I saw what other competitors were doing, it was a lot more technical,” commented the leader at the microphone of BFM Paris.
” READ ALSO – OUR track record – The best egg mayo de Paris
If the ASOM announces a contest “the world”, the major part of the ten competitors of the edition 2019 officiate in Paris. Clement Yellowtail won in front of Thomas Brachet and Tristan Renoux of Arlots (Xe) and Benoît Duval-Arnould of the Good Georges (IXe). The other participants were the family Allemoz (The Cellars Pétrissans, Paris XVIIe) ; Antoine Westermann (Le Coq Rico, Paris Xviii century) ; Marc Haeberlin (Royal Savoy, Lausanne, Switzerland) ; Mathieu Techer (Le Bon Saint-Pourçain, Paris) ; Julien Duboué (B. O. U. L. O. M, Paris Xviii) ; René and Maxime Meilleur (Simple and Best, Saint-Martin-de-Belleville (73) and Guillaume Gomez (head of the kitchens of the Palace of the Elysées).
The eggs mayo have been judged by a jury chaired by our colleague François-Régis Gaudry ( The Express , Paris Première, France Inter) and is composed of twelve members (journalists, restaurateurs, members of the executive board of the ASOM…), including the head of a three-star Yannick Alléno. They have been rated on 100: general appearance and dressage (20), qualities of taste and conditions (20), egg: size, cooking time and taste (20), mayonnaise: quality, texture and flavour (20) and cover (20).
When the first edition last year, this is the chef Cédric Duthilleul of the restaurant Griffonnier (Paris Viii), had won the title of world champion.