Omelette Géante
Place de la Poste Saint-Aygulf 83600 Fréjus
Since 1986, the Saint-Aygulf district has celebrated the omelette during a big festival which takes place every second Sunday in September.
Saturday is devoted to the preparation of a giant omelette for the children as well as an onion soup, also giant. Sunday is therefore the time for the preparation of the official giant omelette. Preceded by a parade of brotherhoods, the preparation of the omelette is followed by a tasting.
For the little story…
This tradition was born near Toulouse, in Bessières to be precise, in 1973. Honoring an ancestral custom from the South-West, wanting an omelette to be shared with family or friends every Easter Monday, a group of artisans and shopkeepers from Bessières then built a giant frying pan and made the first giant omelette in it.
Thus was born the brotherhood of the Knights of the Giant Omelette. The tradition then spread to Dumbéa, in New Caledonia, then to Fréjus, inducted by the president of the twinning committee at the time, Gérard Ferraïoli. Today, there are seven brotherhoods throughout the world…
In Bessières, Dumbéa, Fréjus, Abbeville in Louisiana, Granby in Quebec, Malmedy in Belgium and Pigüé in Argentina. In Saint-Aygulf, the first omelette was made on September 27, 1987.
And the recipe?
"Five kilos of salt to be distributed in the buckets where the 15000 eggs will be poured beforehand! 15 liters of oil, pepper and a bucket of herbs... then we beat the eggs, we tip them into the very hot pan at the right time and at the right temperature..."
Once the ingredients are integrated, you will have to successfully prepare the omelette: that is to say, obtain a good mix using "giant spatulas". "It is very hot near the giant frying pan, the exercise is tiring and the "stirrers" take turns until they obtain a perfect omelette".
For the little story…
This tradition was born near Toulouse, in Bessières to be precise, in 1973. Honoring an ancestral custom from the South-West, wanting an omelette to be shared with family or friends every Easter Monday, a group of artisans and shopkeepers from Bessières then built a giant frying pan and made the first giant omelette in it.
Thus was born the brotherhood of the Knights of the Giant Omelette. The tradition then spread to Dumbéa, in New Caledonia, then to Fréjus, inducted by the president of the twinning committee at the time, Gérard Ferraïoli. Today, there are seven brotherhoods throughout the world…
In Bessières, Dumbéa, Fréjus, Abbeville in Louisiana, Granby in Quebec, Malmedy in Belgium and Pigüé in Argentina. In Saint-Aygulf, the first omelette was made on September 27, 1987.
And the recipe?
"Five kilos of salt to be distributed in the buckets where the 15000 eggs will be poured beforehand! 15 liters of oil, pepper and a bucket of herbs... then we beat the eggs, we tip them into the very hot pan at the right time and at the right temperature..."
Once the ingredients are integrated, you will have to successfully prepare the omelette: that is to say, obtain a good mix using "giant spatulas". "It is very hot near the giant frying pan, the exercise is tiring and the "stirrers" take turns until they obtain a perfect omelette".
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