As part of a tradition that has been carried out in the Haute-Garonne
village of Bessieres, near many of our south of France villas, for the last 43
years, the villages bakers and chefs got together to prepare the annual giant Easter
Over 15,000 eggs were cracked for the giant dish which is
made every Easter Monday, with 10,000 people from the south-western region
gathering in the village to try some.
It took an hour and a half just for all of the eggs to be
broken ready for cooking, with 50 volunteers taking on the mammoth task. These
were all placed in a giant pot measuring four metres in diameter, alongside
several kilos of duck fat, as well as plenty of salt, pepper and Espelette
peppers the famous variety of pepper grown in this area of France.
The omelette was then cooked for 30-40 minutes, taking much
longer than usual due to its enormous size, before being shared out to the
hungry crowds who gathered to see the culinary spectacle. While everyone was
fed, there wasnt enough for seconds, showing just how popular this unusual
event has become over the decades.
The very first giant omelette was made in 1973, when the
shopkeepers of the town decided to create the Brotherhood of the Omelette.
Since then, the Brotherhood has grown every year, with their main task being to
ensure the giant omelette tradition lives on. Legend has it that the tradition
is said to be in recognition of when Napoleon and his army once spent the night
near the town. Upon enjoying an omelette made by a local innkeeper, Napoleon
supposedly ordered the townspeople to gather all of the eggs in the village and
make a gigantic omelette for him and his army to eat the next day.
Another highlight of the event involved former Irish rugby
player, Trevor Brennan, who is now local to the area, being made a knight of
the omelette brotherhood during the event.
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