Issue No. 15

Omelette a la Mère Poulard
Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s
cooked over an open fire, in a copper pan with a very long handle. 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.
American Mary Pochez who runs cookery classes at the stunning 18th century Château
de la Barbée in the Loire, shares her take on this classic recipe.
Ingredients for one large omelette
4 eggs
12 cl of crème fraiche
Salt and pepper
40 gr of butter
Optional: Mushrooms, cheese and lardons
1. In a bowl, crack open 2 eggs. Add the
yolks of 2 more, leaving 2 whites aside.
Whip the eggs on low speed for 5 minutes
and add the crème fraiche, beating for
another 3 minutes. Add salt and pepper.
2. Whip the 2 other whites into soft peaks
and fold gently into the rest of the eggs.
3. Melt butter in a non-stick frying pan and
pour egg mixture into the hot pan*. Cook
slowly for about 5 minutes, the surface
should be slightly liquid still – then fold in
half**.
Serve immediately while it’s still hot, with a
green salad and/or fried potatoes.
*If you want to add cheese, sprinkle on top
while cooking.
** Fry mushrooms and lardons and
sprinkled on top before folding
Find more recipes and details for Mary's fabulous cookery courses: www.lavieduchateau.
com/