Watch Bill Buford demonstrate his technique for making an omelette in the French style, with some help from the family cinematographers.
with chicken livers and mushrooms. The omelettes that my children discovered in France, at their school canteen, were—i.e., just egg. When my son, Frederick, first saw me cooking omelettes—they served as both breakfast and practice, because I was still trying to nail my basics—he was surprised. By then we had been in Lyon six months, and he associated the dish so completely with our new French home that he never imagined his American father would know how to make it.
and co-author, with his daughter, Sylvie, of “Le Livre de l’Oeuf” , says that the important thing isn’t which herbs you use but their freshness. They should taste of a spring garden—is a seasonal preparation—and be greenly vibrant, like the first young leaves of a garlic plant or even wild dandelions . Lenôtre particularly loves spring parsley.
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