If you happen to find yourself close to Toulouse on Easter Monday, it is well worth taking a trip to the historic French town of Bessières, where you will find approximately ten thousand people, gathered together to make a giant omelette. In true French style, this omelette is of course, accompanied by equally giant loaves of bread, roughly 1.5 metres in length and weighing close to 30 kilos. For those that may be wondering why folklore has it that Napoleon and his army once spent a night close to the town and a local innkeeper made him an omelette. He enjoyed it so much that he immediately ordered the villagers to gather all of the fresh eggs in the area so that a giant omelette could be made for his army.
Today they have 40 chefs, a forklift truck and an enormous especially made pan which is 4 metres in diameter. The ingredient list includes 15,000 eggs, 25 litres of oil, six kilos of seasoning and many dozens of bunches of chives all of which are painstakingly chopped by hand. They do say that you have to break a few eggs to make an omelette, but it is not normally 15,000 of them - we do hope that it's all its cracked up to be!
Celia's, extraordinary backgound in the world of design ranges from Tiffany and Sotheby's to the Bond Street Christmas lights! Her skill, exemplary taste and vast experience spanning all spheres of professional design gave her the ability to reach outside of the box and follow her heart and dreams to create Celia Lindsell Lavender.