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The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard , her restaurant there, and at many other restaurants on the small island.
Anne "Annette" Boutiaut Poulard (15 April 1851 – 7 May 1931), one of the Mères of France, was known as Mère Poulard (Mother Poulard), and was a cook and innkeeper in Mont-Saint-Michel, France. She was noted for her omelette creation, the Omelette de la mère Poulard , which became a specialty of the region, and for her hospitality.
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
When it comes to the consistency of her omelet, Antonia said, "It should be ooey and gooey." 8. Both Antonia and Alton opt for a triple-fold technique when plating their omelets, though Alton ...
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Therefore, the restaurant became most famous for its speciality, Omelette de la mère Poulard, a giant omelette several inches thick, made in hand-hammered copper bowls, and cooked over an open fire. [4] The omelettes resemble a soufflé more than a traditional omelette. In summer 2009 the cheapest omelette on the menu at the restaurant is € ...
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