The Omelette

After three months on the larder section I was moved to vegetable and garnish. It was the most feared section in that kitchen. It was blood, sweat and random tears.

We made the pomme sauté for the saucisson de lyon blanch, green beans for the salad niçoise, fries for the steaks, sautéed spinach for the salmon and beurre blanc sauce.

The one dish, though, which was the make all or end all for every chef was the seasonal omelette.

This may sound absurd, but if you could not master this dish then you would end up going down every service without fail. You’d also lose the respect of the kitchen.