This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


a French classic

Omelet with herbs and mushrooms. A perfectly cooked omelet or omelette has no browning.

A French omelette, made of well-beaten eggs and cooked in butter, has a silky interior and isn’t browned, and is folded into an almond or cylinder shape.

An omelette nature is a basic omelette. In a restaurant you may be asked if you want it baveuse (dribbly or runny), cuit or bien cuit (well done).

In Normandy, the omelette Vallée d’Auge is a sweet omelette filled with diced apples browned in butter and fresh cream, then flambéed with Calvados. An omelette norvégienne sounds like it should have smoked salmon in it, but it means baked Alaska!


Text © Dana Facaros

Image by Valereee