Every year, for the last 26 years, on Easter Monday, a giant omelette is made -- not only to retain the title of the biggest omelette in the world, but also for everyone to enjoy an excellent meal.
In case you are not lucky enough to come to the Chateau next Easter and want to try this at home, the 2006 recipe was as follows:
5006 eggs (fresh farm eggs are best)
40 litres of oil
40 kilos of bacon
20 kilos of garlic and onions
3 kilos of salt and pepper
2 hours cooking time
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