Chef Patrick O'Connell of the three-star Michelin restaurant Inn at Little Washington emphasizes the importance of the French omelet as a benchmark for culinary talent. The restaurant's elaborate menu contrasts with the simplicity of a perfect omelet, which is fundamental to demonstrating a chef's skills. O'Connell critiques the American diner version of the dish, describing it as unrefined compared to the French culinary approach. He cites Julia Child's definition, highlighting the technique's intricacy that allows it to stand alone without toppings, showcasing finesse in egg cookery.
"Americans have a very different sense of what an omelet is because they eat it in a diner on a griddle, and it's a sponge with one texture," O'Connell told Business Insider.
"Julia's description for it was the best scrambled eggs encased in an envelope of egg, rolled and turned out onto the plate," O'Connell said. "It's luscious and absolutely wonderful, even without a filling."
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