THE OMELETTE POULARD.

New Zealand Herald, Volume LXVIII, Issue 20922, 11 July 1931, Page 6 (Supplement)

THE OMELETTE POULARD.

POETRY OF FOOD. - A POULET FOYOT. There are, it is said, over a hundred ways of cooking eggs —but not in this, country, writes an Englishman. To find the artist with eggs we must go to France, where we are at least sure of an omelette. Even so, there are omelettes and omelettes, and some of their makers are geniuses. r » I am reminded of this by the death, at the age of eighty, of Mere Poulard, who won fame as the Omelette Queen of France. She had a restaurant at Mont St. Michel,-' where her omelettes became world-famous, i . Such is the . charm of French cooking that many a restaurant specialises in a certain item on the menu and it takes the name of the house. . To have enjoyed an Omelette Poulard at Merit St. Michel, a Poulet Foyot at the famous eighteenth-century restaurant on- the Left Bank in Paris, the sort of trout they offer at the Reserve at Beaulieu on the Riviera, is to know a little about the poetry of food. Mere Poulard is gone, but, like a creative artist, she has left her work behind for us t£ admire. For there are more arts than the four arts of sculpture, painting, architecture and the drama.