Dish
Omelette vallée d'Auge
French omelette with apples, cream, and calvados
Omelette vallée d'Auge is a rich and decadent French omelette that is perfect for a special breakfast or brunch. The omelette is made by cooking apples in butter until they are soft, then adding beaten eggs and cooking until set. The omelette is then topped with a mixture of cream and Calvados and broiled until golden brown. The dish is typically served with a side of bread and a salad.
Origins and history
Omelette vallée d'Auge is a traditional French dish that originated in the Normandy region of France. The dish is named after the Auge valley, which is known for its apples and Calvados brandy.
Dietary considerations
This dish is gluten-free.
Variations
Variations of this dish may include the addition of bacon or ham.
Presentation and garnishing
Omelette vallée d'Auge can be garnished with fresh herbs such as thyme or parsley.
Tips & Tricks
To make this dish even richer, try adding extra cream to the egg mixture before cooking.
Side-dishes
Omelette vallée d'Auge can be served with a side of bread and a salad.
Drink pairings
This dish pairs well with a glass of Champagne or a light white wine such as Chardonnay.
Delicious Omelette vallée d'Auge recipes
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