Served at
La Bourse et La VieA restaurant in Paris, France, specializing in French cuisine, led by chef Daniel Rose.
A classic French appetizer featuring hard-boiled eggs, often halved or quartered, generously coated in creamy mayonnaise. It can be garnished with herbs or capers.
Oeuf mayonnaise, also known as oeuf mayo, is a French hors d'oeuvre. It is recognized as a classic bistro dish. A recipe for this egg dish appeared in the 1936 cookbook L'Art culinaire moderne.
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A restaurant in Paris, France, specializing in French cuisine, led by chef Daniel Rose.
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