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We Tried The Controversial Puff Omelette At La Mère Poulard And Have The Verdict

La Mère Poulard’s puff omelette has gotten a lot of attention these days. It was first given raves by Kris Aquino (who may or may not have been tapped as endorser). Shortly after, it was panned by “Masarap Ba?” the Instagram account that gives critiques on a variety of food establishments, and either gives the food their stamp of approval with one word—“Masarap;” or two, “Hindi Masarap.”

Kris Aquino is who I want to be in the future—someone who still dabbles in showbiz but who has an enviable Instagram following—1.4 million followers at last count. Her audience ranges from mothers her age to millennials who aspire to be like her. Masarap Ba has a cult following, and is allegedly run by just one person. Whoever is behind the account likes to take field trips around the country to review food items ranging from upscale chicken-and-waffles and Japanese fare, to culinary-school desserts, eateries in Mindanao and lechon restaurants in Cebu. Sometimes critiques are also given to the latest concoctions of fast food chains and even cup noodles and canned goods.

Confused by the conflicting reports, a friend and I decided to try the omelette for ourselves. We ordered the bacon and potato puff omelette, and headed to the cooking station to see how it was prepared. We watched as the eggs were whisked in a copper bowl, poured over a deep, non-stick pan, cooked on a stove for a couple of minutes, then taken in and out of an open oven until the outside was firm.

 

 

A few minutes later, the omelette reached our table, fluffy as a cloud and looking like a dream. Halved baby potatoes and small chunks of bacon were served on the side.

 

 

On closer inspection, the omelette was spongy but dry on the outside (like French toast!). Most of the taste lay in the froth and in the egg’s runny interior. The omelette was bland in and off itself, but tasty when eaten with the bacon chunks, as well as with the potatoes that were seasoned with parsley, butter, and bacon fat.

 

 

The verdict: Puwede na sa sarap. Not my first choice, but maybe my second choice if I were looking to try something new, and the restaurant I wanted had a waiting line until September.

They don’t serve the stuffed omelettes I’m used to eating, rather, they serve their airy eggs with the filling served on the side. It turns out La Mère Poulard is a French restaurant known for deviating from traditional French omelettes. Their method renders their “omelettes” closer to soufflés.

For the gourmand behind Masarap Ba, this daring did not translate to an objectively good dish. Perhaps, like me, they associated certain textures and flavors with omelettes, and preferred their ingredients inside the egg. The dish itself would have tasted much better as a traditional omelette, with all the herbs and viands serving as filling and not as side dishes. But Kris Aquino might not necessarily agree.