La Mère Poulard-Inspired Omelette

by Chef Vincent Baronnat

Serves 2


5 large eggs
30g salted butter
1 tbsp. crème fraiche
Salt and pepper


Take eggs out of fridge 30 minutes before using them to bring to room temperature.

Prepare two bowls and separate the egg yolk from the white.

Whip the egg yolk until they “blanch” (this expression refers to whisking with a whisk or wooden spatula until creamy, foamy, and pale)

Add salt, pepper and crème fraiche.

Whip the egg whites until it’s firm. Then incorporate into the egg yolk ⅓ at a time by folding it in.

When it is well-mixed, whip again until it is smooth with a whisk.

Put your pan on high heat and melt the butter.

When the butter is melted, pour egg mix in the pan.

As soon has the thin crust begins to appear on the sides, cover pan for 5 minutes on low heat.

Slide the omelette onto a plate and serve with nasturtiums, salad and vinaigrette.

Recipe by: Chef Vincent Baronnat
Le Mousso – Montreal
Montreal Heat