The omelet available in San Juan Capistrano’s Délice Breton restaurant is unique for a number of reasons. It most probably does not resemble any other omelet that you might have previously consumed. It is fluffy to such an extent that you might not even feel its weight. The product is so rich and moist at the center that you may feel that it is full of molten cheese despite ordering it in plain form.
For many, it does not make sense to term it an omelet. They feel that doing so is like describing Notre Dame as a church. That is to say, a more suitable name would be ‘puff omelet’ or ‘souffle omelet’.
The basic version of the product without fillings comes at an affordable price. You would like to consume it in that form before trying any other variants here. Many customers find fillings to be a nigh-needless inclusion.
It is popular among the people of the Brittany region in France. There, it is not unusual to consume the product for dinner or lunch, alongside a salad as a side dish.
It is among the main draws at the Mont Saint-Michel island situated in Northwest France. A woman known as Anne Boutiaut Poulard was an islander in the 19th century, and she developed this dish. The success of it gave birth to the La Mère Poulard hotel and restaurant on the island. The business establishment has been offering it to customers as a specialty food item for a long time now.
Popular French people such as Claude Monet, Coco Chanel, Georges Pompidou, Jacques Chirac, and François Mitterrand consumed the omelet. French chef Paul Bocuse said this once: “Le Mère Poulard: it is France”. That is due to the way in which Poulard turned the egg into a product that some customers deservedly describe as ‘ethereal’.
The trade secret behind the product is in how long the restaurant chefs whip the eggs in a bowl made of copper before cooking these over a fire with much butter. As for the popular chef David Lebovitz, the restaurant staff whips those for 5 minutes. To discover it, Lebovitz secretively watched a chef of the restaurant preparing the product. It requires that much time to make numerous microbubbles that cause the end product to rise like a souffle.
You may notice the effort that goes into it in the event of visiting the Orange County restaurant and ordering the product. You may also notice that it has a browned crust that is different from a fully yellow omelet in Paris. The crust occurs because the staff only flips it just ahead of serving the product to the customer. Due to its fluffiness, you could put a fork through the product like it is some shampoo foam. The product is airy, light, as well as creamy at the center.
Unsurprisingly, the crepe producer Audrey Marquier, plus the owners of the affordable restaurant hail from the origin of their omelet itself. For that reason, Jean-Michel Ochsenbein, Marie-Charlotte Le Villain, and Marquier could meticulously recreate the food item.
The galette here is a good doily made from buckwheat, so it has a flavor similar to that plant. There is no better way to consume the galette than with a covering of vegan-friendly Breton sausage alongside onion confit and stinky and stretchy cheese. The product would be like a hot dog in New York even if that sausage is a Beyond Meat product.
If you would like cheese, the restaurant has a quiche with Swiss, Tomme de Savoie, Mimolette, and Shropshire Blue. That quiche is almost identical to Fromage, plus it has a small amount of egg content, so it is very rich and dense. A slice of it for breakfast may be all you need in a day.
As a dessert option, Marquier prepares what many people regard as perhaps the finest crepes available in the nation. It is so delicate, buttery and eggy. Marquier also makes a chocolate and banana variety of the product. She mashes the banana into a form of paste that would be spread below the crepe to allow having fruit, chocolate sauce, and pancake in equal parts for all bites.
The only issue with consuming the crepe is that you may no longer accept another one with carelessly spread Nutella and lazily sliced bananas. The same could also be said about its omelet; if you consume it once here, then you may find omelets available elsewhere to be comparatively underwhelming.
