France · Egg cookery; Norman gastronomy; Culinary tourism
Omelette de la Mère Poulard
Soufflé-style omelette made by beating separated egg whites and yolks, then cooking in a long-handled copper pan over open wood fire. The exact recipe is a commercial secret; the theatrical copper bowl beating at the counter is itself a performance craft.
Risk level: Stable · Not listed
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