Omelette de la mère Poulard  The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island. It has been described as the most famous omelette in the world and, along with the Mont Saint Michel Abbey, is one of the major tourist attractions in Mont-Saint-Michel, the island itself being the second most-visited tourist destination in France after Paris. Those who have eaten it include European and Japanese royalty, United States presidents, British prime ministers, multiple presidents of France, and celebrities from various fields. It is considered the gastronomic emblem of Mont-Saint-Michel. The omelette de la mère Poulard was created by Annette Boutiaut Poulard, and is a specialty in the Mont-Saint-Michel area of Normandy. In 1873 Poulard and her husband were innkeepers on the island. Because of the changing tides, it was impossible to predict when and how many travellers would arrive, which made planning ahead for service difficult. The omelette was created to solve this problem and was served as an appetizer that could be produced quickly while guests awaited the rest of the meal. The omelette eventually became famous as a gastronomic emblem of the city of Mont-Saint-Michel; a 1932 account described the omelette as being on the menu of all the restaurants in the city. Sources vary on the method of preparation. According to some sources, the yolks and whites are beaten separately, the whites until stiff, and then folded together to form the mixture. According to a contemporary, Poulard told him she "took the eggs and beat them as they were." Depending on the source, butter or crème fraîche is dropped into a hot long-handled copper pan, the pan is placed into a hot oven until the butter is melted, then the egg mixture is added, and the pan placed over a wood-fired flame to cook. Poulard responded to a request for the recipe with Cookbook writer Felicity Cloake in 2019 gave instructions to whisk whole eggs vigorously for four minutes until "almost like a mousse", then pour into a hot oiled pan.