Mont Saint-Michel is a French icon. An island of medieval buildings topped by a gravity-defying abbey, it’s one of the most popular tourist destinations in France. It’s also legendary for a restaurant called Mère Poulard where they’ve been cooking omelettes over an open fire to the same recipe since 1887. They’re memorable, moreish and mouth-wateringly good.
Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding crème fraiche, Normandy butter, etc etc. But no one really knows! So, if you visit Mont Saint Michel, and can afford a €35 omelette, it’s a historic experience.
And if you’d like to make Mere Poulard’s omelette at home – this comes as close as possible!
Ingredients for one large omelette
12 cl of crème fraiche
Salt and pepper
40 gr of butter
Optional: Mushrooms, cheese and lardons
How to make an omelette Mere Poulard style
In a bowl, crack open 2 eggs. Add the yolks of 2 more, leaving the remaining whites to one side.
Whip the eggs on low speed for 5 minutes then add the crème fraiche and for another 3 minutes. Add salt and pepper.
Whip the 2 other whites into soft peaks and fold gently into the rest of the eggs.
Melt butter in a non-stick frying pan and pour egg mixture into the hot pan. If you want to add cheese, sprinkle it on top as the omelette is cooking.
Cook slowly for about 5 minutes, the surface should be slightly liquid still – then fold in half. If you’re adding fried mushrooms and lardons, add them before you fold.
Serve immediately while it’s still hot, with a green salad and/or fried potatoes.