The Giant Omelette of Bessières: When Folklore, Fire, and 15,000 Eggs Feed a Town
A French village doubles in size each Easter Monday to cook one massive, not-quite-an-omelette—born in the 1970s, dressed in legend, and stirred with paddles.
Every Easter Monday, the small town of Bessières in southwestern France turns itself over to a wonderfully absurd tradition: the Giant Omelette Festival, or Fête de l’Omelette Géante. In the town square, locals crack 15,000 eggs into a custom-made, 13-foot pan and cook up one massive, communal dish over an open flame. What began in 1973 as a playful tourism stunt has become a full-fledged annual ritual, complete with robes, music, and a global omelette society. It’s less about culinary finesse and more about community, folklore, and putting on a show that’s as much about togetherness as it is about eggs.
The town doubles in size, but it’s not such a big town to start with.
Considering the current mess around egg prices, avian flu, and whatever else might shake up the food supply next, it feels like the perfect time to talk about a 15,000-egg “omelette.”
The event is coming up in just a few weeks in Bessières, where the French, known for their precision when it comes to food—names, techniques, textures—suddenly get a little loose.
The people of Bessières call it an omelette, but it’s not, really. It’s closer to a frittata, cooked in what looks suspiciously like a giant paella pan.
Compare that to the classic French omelette: just eggs, butter, and salt with delicate handling - no browning, no fillings, no fluff. It’s pale, smooth, barely set, and always folded into a perfect oval.
Bessières isn’t even known for eggs. It doesn’t seem like any one place is. There are chickens everywhere in this country.
In Bessières, they’re stirring eggs by the thousands over open fire with wooden paddles the size of canoe oars. Not quite the same thing. It might be a fritatta. Or a scramble, but it does look tasty.
According to Jacques Pepin, it might be a country omelette. I love his classic omelette technique - in the second half of the video.
a good story
Like a lot of traditions, this one’s mostly made up. Well, now it has some history after 50 years, but really, to start with they just picked a story and stuck to it.
This kind of thing happens a lot in history.
Thanksgiving, for example—despite the charming story of Pilgrims and Wampanoag sharing a meal—was largely the result of one woman, Sarah Josepha Hale, lobbying five presidents over 17 years until Lincoln declared it a national holiday.
The real history is darker: epidemics had already devastated Native communities, and the Pilgrims saw abandoned villages as divine gifts, not signs of loss. What followed was war, displacement, and erasure.
But the myth stuck—and now, it’s tradition, but one more born out of late 19th century American branding than anything that happened over 400 years ago.
That said, it is one of my favorite US holidays.
Another thing that didn’t happen: Napoleon never demanded a giant omelette in Bessières.
Born in the 70s
The festival started in 1973, not the 1800s, launched by the launched by a local local Chamber of Commerce , more or less: the Amicale des Commerçants et Artisans de Bessières, led by Bernard Beilles, who wasn’t trying to honor Napoleon so much as boost local spirit—and tourism. It’s generally a better story if you credit it to someone famous.
Beilles later helped spread the concept abroad, founding sister festivals in other countries, although it’s not clear why these towns have any kind of eggy attachment to the city that started it.
Today, the event in France is run by the Confrérie Mondiale des Chevaliers de l’Omelette Géante (the Global Brotherhood of the Knights of the Giant Omelette – their website is being updated) , with ceremonial robes, rituals, and oversized omelette-stirring paddles.
The 13-foot pan is treated like sacred equipment as volunteers crack and stir 15,000 eggs in the town square. They muster some pageantry, a bit of a parade, while music and dancing create the spectacle.
It’s got charm, ritual, and just enough repetition to feel timeless.
A lot of tradition seem to be like this.
C’est Bon, Les Oeufs (Scrambled Egg Song) - 1949 (this recording)
Lead Belly, born Huddie William Ledbetter in 1888 in Louisiana, was one of the most influential figures in American music, known for his raw, deeply lived songs about injustice, prison, and working-class struggle.
A master of the 12-string guitar and an exceptional lyricist, his music has shaped nearly a century of American folk, blues, and rock. Much of his repertoire was recorded while he was in prison, captured by folklorists John and Alan Lomax, who recognized the cultural power of his voice and storytelling.
This recording of “C’est Bon, Les Oeufs” is a rare chance to hear Lead Belly not as the weary troubadour, but as a master entertainer and a man reveling in the everyday - singing with warmth and humor about the simple pleasure of eating eggs.
Because eggs are nice.
how to feed a crowd
Roughly 2,000 attendees show up to eat, dance, and celebrate, effectively doubling the population of Bessières for the day. The event is free, but between tourism, local dining, and media buzz, it gives the town’s economy a solid springtime boost.
Most of the ingredients in France are donated by local farmers, but the total cost of the eggs might be €2500, if you bought them where I do, at roughly €2 per dozen. Where we lived in New York, that same 15,000-egg order, organic and free-range, could cost up to US$11,000, or about $8.80 per dozen.
Even in Louisiana, where Bessières’ sister city hosts a smaller version of the festival, scaling it up would hit around US$9,000, with eggs averaging $6 per dozen.
And that is just in the cost of eggs, not counting butter and all of the other things they put in.
The (possibly AI) speaker needs a synonym for “omelette,” but good footage.
Read on for the recipe!
Make your own Giant Omelette of Bessières at home!
Just in case you want to join the Knights of the Omelette
Giant Omelette (Serves roughly 2,000)
Ingredients:
· 15,000 eggs
· 20 kg (44 lbs) unsalted butter
· 39 cups salt (to taste, but around 2–2.5 kg total)
· 10 cups black pepper (approx. 1 kg)
· 464 cups fresh chives or herbs (optional, 25–30 liters chopped)
Method
Assemble about 50 volunteers:
15–20 to crack and whisk eggs
10–15 to season and prep the cooking area
20+ to stir and cook with oversized wooden paddles
· In a 13.8-foot (4.2 m) pan, lightly greased with 44 lbs of butter, pour in egg mixture and 25 L of fresh chives or herbs, if using.
· Cook over a wood fire, stirring constantly for 30–45 minutes until just set. Serve while to entire village while hot.
Introducing Contributor, Keith Christiansen
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I've read about this festival both here and in the regional press -- there seem to be a number of these "giant food festivals" in France. I've read about giant aligot, giant raclette, a giant strawberry tart, and probably more. It certainly takes a lot of community spirit and motivation.
A fascinating tale Keith