Mère Poullard omelette

On the island of Mont Saint-Michel in Normandy there is a little restaurant called La Mère Poulard, a place that serve lofty and fluffy omelets.

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Anne Poulard and her husband Victor founded the Hostellerie de la Tête d’Or, but found that their customers came and went as quickly as the tide as most of them where pilgrims visiting the church on top of the rock. They came up with the idea of cooking giant omelets in their wooden hearth to entice the visitors to stay.

The restaurant founded in 1879 has since then become quite famous for their egg dish, they are several inches thick, beaten in hand-hammered copper bowls, and cooked over an open fire.  The omelets resemble a soufflé more than a traditional one. In the early days when catering to the pilgrims the omelets were free, but when I was there in May 2015 a 250 gram omelette cost €49 and if you wanted the decadent one with lobster and truffle potatoes the price was €79.

To my dismay I was not able to sample this dish on my visit to the island. I was on a guided tour and managed to sneak away 20 minutes earlier and thought I had enough time to get a taste of this omelette. I ran from the cathedral as if I had stolen the Holy Grail it self turning a few heads as I passed, but alas the restaurant did not open until 11:30 and I had to meet up with the rest of the group at 11:20 for departure.

When I got home from my trip I googled and this is my interpretation of the omelette, but since  I made it on a conventional oven it probably did not taste the same as the one the pilgrims got, I imagine the omelette having a light smokey flavour since it is cooked over burning wood on a open hearth.

For this fluffy omelette i used

3 eggs

2 tbs creme fraishe

salt og pepper

oil and a little butter for cooking

Beat the eggs until pale and fluffy, fold in the creme fraishe, salt and pepper.

Pour the eggs into a preheated pan with a little oil and lett it cook gently on medium to low heat for about 5 minutes.
Take the pan off the heat and let it rest for a few minutes .
Put the pan back on the heat and gently lift it up and add some butter to give it a little crisper crust. Let the omelette cook for about 5 more minutes on medium to low heat, you do not want it to be cooked all the way to the top.
Slide the omelette on to a serving plate and fold.
Bon Appetitte.

One Comment Add yours

  1. Pingback: Mont-Saint-Michel

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