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Our Son Hates Eggs. Could a Dozen French Chefs Change That?

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Our Son Hates Eggs. Could a Dozen French Chefs Change That?

Food Voyages: Six journeys in search of a single bite.

Text, photographs and video by PEDEN+MUNK

Sept. 26, 2024

The next morning, we woke up early to meet our friends Édouard Vermynck and Geoffroy Langella at their chic eatery, the Bistrot des Tournelles, the site of many great meals.

We told Geoffroy, the chef, about our earlier failure with the oeufs mayo. Geoffroy took this as a personal challenge.

Over the course of a week, we kept introducing Ollie to many more new egg dishes. Our chef friends tried to help our mission however they could.

We even drove to Normandy, where Ollie helped prepare secret-recipe omelets using high-end French butter and lots of eggs. The insides were so fluffy and airy, they almost became soufflés.

By the end of the week, we had visited 14 incredible restaurants, and Ollie had tasted 18 dishes with egg in them:

We rounded out our trip with a visit to the source: Le Doyenné, a very special farm-to-table restaurant and hotel 20 miles outside Paris run by the Australian chefs Shaun Barney Kelly and James Henry.

Taylor Peden and Jen Munkvold are a director and photography duo focused on food and lifestyle based in New York.

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