Matthias Marc's wild garlic omelette

Say goodbye to boring omelettes ! Discover Matthias Marc's flavorful recipe for a wild garlic omelette featured in his newly released book, "In Situ," from Editions du Chêne. Explore the poetic and authentic world of Matthias Marc, a Top Chef semi-finalist from Jura, as he shares the secrets behind his culinary creations, including the renowned "Candle of White Chocolate Trout Rillettes with a Hint of Chili," which catapulted him to fame on M6. Elevate your cooking with this exquisite wild garlic omelette recipe !


The ingredients to shop

For 4 people :

  • 6 eggs
  • 100g wild garlic
  • 200g smoked farmhouse bacon
  • 200g brown button mushrooms
  • Olive oil
  • Salt
  • Pepper

The recipe

Crack the eggs and whisk them with a fork. Season with salt and pepper. Cut the smoked bacon into lardons and brown them in a hot, dry skillet. In the same skillet, sauté the sliced mushrooms (optionally adding a drizzle of olive oil). Chop the wild garlic and mix it into the beaten eggs.

Heat a skillet over medium heat, pour in the eggs, and stir continuously until they begin to set. At this point, stop stirring and let it cook undisturbed for 1 minute. If you have the technique, tap the handle of the skillet to roll the omelette. Otherwise, use a wooden spatula; it will be just as good ! Transfer to a cutting board, slice into pieces, and enjoy immediately.


Also, discover honey, zaatar, and rose madeleines for a snack and Yves Camdeborde's veal carpaccio.

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