This recipe comes straight from the menu at Cathédrale Restaurant in New York City’s Moxy East Village. It was created by chef Jason Hall, and while it may look and taste quite luxe, it’s something any confident at-home chef can pull off.
"While doing research for the Cathédrale Menu," Hall says, "I had a version of this dish at chef Eric Frechon’s restaurant in Paris called Lazare. I always wanted to find a home for it on a menu back in NYC. The mark of any good chef is the preparation of a simple omelet, which is why it has its place on many great French restaurants.”
The chips add a crunchy texture to balance the fluffiness of the eggs, while the caviar adds a level of refinement and bold flavor to the dish that is unlike any omelette you've ever tried.
While the name of the dish may sound intimidating, the steps to create this luxe omelette are more simple than you might think. The recipe does call for a specific brand of herb cheese, but feel free to play around with that and make this omelette your own.
1 cup plain potato chips (chef Hall recommends regular flavor Cape Cod kettle chips)
1 nice tbsp fresh Kaluga caviar, or caviar of choice
Fresh watercress, for garnish
Begin whisking your eggs, making sure they are at room temperature before adding them to the pan, ensuring a more tender omelette. Chef Hall recommends whisking with a fork to avoid letting air into the eggs and slowing down the cooking process.
Heat a 4-inch nonstick pan for a few minutes, and add your eggs once the pan has been sufficiently warmed up.
After adding your eggs, add cold butter. Adding the butter at a colder temperature will result in fluffier, creamier eggs.
After your eggs have been cooked to completion, top the result with crispy chips, cheese, crème fraiche and caviar.
Visit Cathédrale Restaurant at 112 East 11th St New York, NY, and online for more delicious menu items and inspiration.