The next morning, we woke up early to meet our friends Édouard Vermynck and Geoffroy Langella at their chic eatery, the Bistrot des Tournelles, the site of many great meals.

We told Geoffroy, the chef, about our earlier failure with the oeufs mayo. Geoffroy took this as a personal challenge.

By the end of the week, we had visited 14 incredible restaurants, and Ollie had tasted 18 dishes with egg in them:

We rounded out our trip with a visit to the source: Le Doyenné, a very special farm-to-table restaurant and hotel 20 miles outside Paris run by the Australian chefs Shaun Barney Kelly and James Henry.