L’Association du sauvegard de l’oeuf mayonnaise
Here in New Orleans when we need a bit of mayo to slather on our tomato sandwiches or po boys we just reach into the fridge for a jar of Blue Plate or possibly Duke’s depending on how you were raised.
In late fall of last year a group of mayonnaise devotees gathered in France for a sort of mayo shootout similar in spirit, one would imagine, to a US chili cook off.
It was the seventh year of ‘The World Egg-Mayonnaise Championships.’
The championship was organised by the L’Association pour la Sauvegarde de l’Oeuf Mayonnaise (ASOM), in Saint-Ouen near Paris
A superior egg mayo featuring organic eggs, a mustard mayo upgraded with Martin-Pouret vinegar (an Orléans forte), and a touch of celery remoulade was created by chefs Maud Boksebeld, Marie Gricourt, and Maëlle Jambou of Gric located in the capital Of The Centre-Val De Loire Region.
When the dust had cleared the ladies had defeated all comers. What I would not give for a basket of expertly-cooked french fries dipped in their fine emulsion.
How did this wonderful gathering come to pass?
Claude Lebey (1923–2017) a prominent French food critic and author best known for founding the influential restaurant guide Le Guide Lebey together with journalist Jacques Pessis, co-founded L’Association du sauvegard de l’oeuf mayonnaise, or The Egg Mayo Protection Association. (ASOM) in 1990.
Following the death of his grandpa in 2018, Lebey’s grandson Vincent Brenot revived the association under a rallying cry of “Time passes but eggs remain.”
In a just world I would be flying to France each fall to judge this magical event.
As of August 2, 2025, ASOM has not released the competition date for the next World Egg-Mayonnaise Championship. I will issue a breathless update as soon as I know more.