The omelette embodies simplicity all by itself. Mixed eggs, a drizzle of olive oil, a few fresh herbs, all in a hot pan and it’s ready. What if we gave it a little something extra? 4 chefs give us their own take on the revisited omelette.
The omelette, the beloved preparation
The omelette is the dish that we prepare on the go and the most common way to cook eggs. Whether or not we have time to spend in the kitchen, we serve it on any occasion, accompanied by a small salad with vinegar. From there, we obtain a healthy and protein-rich dish (count about 18g of protein for an omelette prepared with 3 eggs). Serve flat or rolled, for breakfast, brunch, lunch or dinner, it doesn’t matter. We met 4 chefs who gave us their vision of the perfect omelette. Between the simplicity of an omelette seasoned with cheese or cream, the generosity of a garnished omelette, or even sweet to break the codes a little, inspiration guaranteed!
Pierre Augé’s sweet omelette
© Press
Top Chef 2014 title holder, at the head of the restaurant “La Maison de Petit Pierre” in Béziers, Pierre Augé completely transforms the omelette. Make way for the sweet omelette! The “white omelette” that he presents to us is a low-calorie preparation, “we only keep the white of the egg, to which we add butter or coconut oil to enhance the taste”. Add a little coconut sugar and why not some roasted grated coconut to enhance the whole thing, and whisk. Then roll the omelette and serve. “Add coconut or vanilla ice cream, and a few red fruits like raspberries for a touch of acidity”. A more than original dessert and an omelette that’s different!
Marc Fontanne’s stuffed omelette
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Freshly awarded a Michelin star, chef Marc Fontanne is at the head of La Table de L’Orangerie, a gourmet restaurant at the 5-star Le Château de Fonscolombe hotel in Provence. When preparing an omelette, “you have to be careful with the cooking, it must not be overcooked or too runny.” With herbs, by rolling it with chives for example, “it’s great, after all, the simplest things are the best.” Otherwise, the chef also suggests adding ratatouille to the omelette while it’s cooking in the pan and rolling it to enclose the filling. “A mixture of sautéed potatoes and mushrooms would also work just fine.” A great way to garnish the omelette and make it more complete.
Jean-Philippe Perol’s cream omelette, with or without lactose
© Nicolas Fagot Studio 9
Jean Philippe Perol is the chef of the Marguerite 1606 restaurant where he cooks (at the Domaine Reine Margot Paris Issy – MGallery Collection) and harvests his products from the Domaine’s gardens. For his part, the omelette is enhanced with a spoonful of thick cream, which is added when beating the eggs before cooking. “This brings a hint of acidity and above all creaminess and smoothness”. For a lactose-free version, you can replace the cream with oat milk, soy milk or lactose-free cream “yes, it exists!”.
Gregory Garimbay’s Comté Omelette
© Guillaume Czerw
Grégory Garimbay, the new chef at the Michelin-starred Bellefeuille* restaurant at the Hôtel Saint James in Paris, suggests adding cubes of comté cheese to the omelette. Beating the eggs with a fork rather than a whisk, “otherwise there may be too much air,” add the cubes and let them soften while cooking. You will get extra flavor and a texture somewhere between soft and stringy.
