One chef, one ingredient: eggs by Jean-François Piège

By Relaxnews | Published on November 06, 2013
  • Jean-François Piège, head chef at Thoumieux in Paris

    Jean-François Piège, head chef at Thoumieux in Paris

    © Stéphane de Bourgies

One chef, one ingredient: eggs by Jean-François Piège 75001 Paris fr

Jean-François Piège, head chef at Thoumieux in Paris, has chosen eggs.

Why did you choose this ingredient? 

Jean-François Piège:  Because it is a universal ingredient that is a cornerstone of cooking all over the world. And personally, I love eggs.

What's your favorite memory or anecdote associated with the product?

J-F.P: It's a childhood memory: my mother's jellied eggs. It's one of my favorite ways to prepare them!  

When is the ingredient in season in France?

J-F.P: Eggs are always in season.

What's the best way to prepare or cook it? 

J-F.P: There are so many ways to cook eggs. They can be used to create an endless number of sweet and savory dishes.

What other foods and ingredients does it pair best with?

J-F.P: They can be fried with a little grated black truffle.

What are the most common mistakes people make when cooking/preparing this ingredient?

J-F.P: Overcooking is possible, as is inappropriate seasoning.

Do you serve them in your restaurant and in what dish?

J-F.P: It depends on the season. I tend to focus on desserts like bergamot custard.

What wine or alcohol goes best with this ingredient?

J-F.P: Eggs are one of very few foods that don't go well with wine. However, they can work together with the right accompaniment.

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