Like Zinédine Zidane in 1998, a young chef from Nord-Isère dreams of one day hearing the words “world champion” attached to his name. Discreet sous chef in a Michelin-starred restaurant, Augustin Baizet chose an unexpected playground: a simple egg mayonnaise. Behind this classic served at the counter, however, he prepares a challenge that goes far beyond bistro cuisine.
In Saint-Alban-de-Roche, at the Michelin-starred restaurant L’Émulsion, this young sous chef is rehearsing his gestures for the final of the egg mayonnaise world championship, organized at the end of 2026 in Paris. Among the 15 finalists qualified by ASOM, the Association for the Safeguarding of Egg Mayonnaise, he will already wear his title of Auvergne-Rhône-Alpes egg mayo champion and the colors of Nord-Isère.
World egg mayonnaise championship: the challenge of Augustin Baizet
In L’Émulsion’s kitchen, the timer displays precisely 8 minutes and 40 seconds, the ideal cooking time he has set for his eggs. While they spin in the simmering water, Augustin Baizet prepares his mayonnaise, repeats each gesture, adjusts each detail, convinced that the slightest approximation could cost him a world title.
The competition imagined by ASOM to defend this emblematic dish obeys a strict charter: melting yellow, tender white, creamy sauce, generous quantity and clean presentation. Addresses like Bouillon Pigalle in Paris or the Le Gric restaurant in Orléans have already seen customers flock in after a victory, proof that this meeting can change the destiny of an egg and mayo and a house.
A precise egg mayo recipe to aim for the title
To put all the chances on his side, the young sous-chef systematically weighs each ingredient. , he explains to France 3 Régions. This rigor inherited from haute cuisine is combined with real indulgence: artichokes, walnuts and parsley surround the egg and bring relief and seasonality to the plate.
For Augustin Baizet, egg mayo must also tell its story. He insists on the choice of ultra-local products: Behind this apparently simple dish, he claims a short circuit approach which fits the spirit of L’Émulsion.
A world egg mayo champion title for Nord-Isère
Augustin Baizet is participating in the competition for the second time, but this is the first time he has reached the grand final. Its boss, Romain Hubert, hides neither his pride nor his humor: , smiles his boss, Romain Hubert, before Augustin blurts out in a burst of laughter: .
Behind the joke, the stakes remain concrete for this winner, already crowned champion of Auvergne-Rhône-Alpes of egg mayo. , wishes the sous-chef. His boss even saw him, later, on the road to the title of best worker in France, carried by this dish which was both modest and closely monitored.
Who is Augustin Baizet, finalist of the egg mayonnaise world championship?
Augustin Baizet is sous chef at the Michelin-starred restaurant L’Émulsion, in Saint-Alban-de-Roche in Nord-Isère. Auvergne-Rhône-Alpes egg mayonnaise champion, he is one of the 15 finalists selected for the 2026 final of the egg mayonnaise world championship in Paris.
Which egg mayo recipe is Augustin Baizet presenting in the competition?
Its recipe is based on eggs cooked for 8 minutes and 40 seconds, a mayonnaise in which each ingredient is carefully weighed, and a side dish of artichokes, walnuts and parsley. He uses eggs from the Noiret farm and oil produced locally, about ten kilometers from the restaurant.
When and where will the 2026 Egg and Mayonnaise World Championship final take place?
The final of the egg mayonnaise world championship in which Augustin Baizet is participating will take place at the end of 2026, in Paris. Fifteen finalists will present their dishes in front of a jury attached to the egg mayonnaise charter defined by ASOM.
