Omelette a la Mère

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/

Eeasy, peasy, lemon squeezy Tarte au Citron... A lush recipe from Sara Neumeier, inspired by her neighbour Christine in France. It’s perfect for summer with just five ingredients and no baking! To adjust the level of sweetness, you can add or subtract from the amount of condensed milk—it’s pretty fool proof. Ingredients: Serves 8 8 ounces gingersnap cookies, finely ground 5 ounces unsalted butter, melted 16 ounces mascarpone cheese Finely grated zest of 2 lemons Juice of 3 to 4 lemons, depending on desired tartness 2/3 cup sweetened condensed milk (about half a 14-ounce can) 1. In a medium bowl combine gingersnap crumbs and melted butter. Press evenly into the bottom and sides of a 9-inch tart tin. Set aside. 2. Using a hand-held or standing mixer on low, combine remaining ingredients until smooth. Pour into reserved crust, smoothing top with a spatula. Refrigerate at least 4 hours or overnight before serving. That’s it! Bon appetit! Sara Neumeier is a New York food stylist who shares a summer cottage in the Dordogne with her parents. She and her recipes are featured in the memoir Beginning French by Les Américains