I’ve been having a craving for a Tunisian dish that I used to have in the South of France: Brick à l’oeuf. It’s a crisp fried crepe (different batter than a french crepe – rice?) filled with egg, onions... (7 replies, last updated by noblejay September 24, 2006)

30 years ago in tunisia i got addicted to a street food called bric a l’oeuf (spelling?) does anyone know where i can get this in ny. (3 replies, last updated by THM October 10, 2002)

A couple of years ago we were going to a performance at Usine C and we had time to kill, so we went for some lunch to place on the south side of Ontario a few blocks east of Usine C. I think the place had l’oeuf in its... (1 reply, last updated by kdas June 25, 2009)

Thanks Luis, I checked MENUS ET RECETTES POUR TOUTE LA FAMILLE by Francoise Bernard, Hachette, 1996 and it was Pate Brisee for the quiche lorraine, however for the quiche roquefort, it required pate brisee a l’oeuf (with... (3 replies, last updated by Nazerac September 15, 2001)

I heartily second this. L’oeufs en meurette could almost become my reason for living. With a nice rose... Scary good. (6 replies, last updated by laurahutch March 24, 2007)

We just ate there on Monday. I believe they only accept two seating reservations — 11:30 am (which was what we had) and 6:00 pm. They actually didn’t bother opening until 11:50, which was a bit annoying, but I... (3 replies, last updated by fai jay November 9, 2005)

of me, I can’t remember the name (l’oeuf something..) it is located on Notre-Dame st., just east of Atwater. They make a great eggs benedict and have a number of choices on the menu. I’ll get back with the name... (6 replies, last updated by Lyon August 9, 2005)

, (323) 954-0755 Price: Appetizers, $6 to $12; sandwiches, $7 to $12; entrees, $9 to $27; desserts, $5 Best dishes: Brik a l’oeuf, merguez sandwich, steak Diane, acorn squash soup Details: Open for lunch, noon to 2:30 p.m.,... (3 replies, last updated by mc michael March 9, 2005)

and the food was like nothing I have ever had before. To start, I had the l’oeuf frit with artichauts and haricourts vert, and my husband had the foie gras. They were both tremendous. For the main, I had the veal head and... (1 reply, last updated by ChefJune June 14, 2008)

Someone requested this recipe over on the International board...and the Chowhound folks asked me to post it here as well as sending it to the requester via email. So here it is for anyone interested: Joel Robuchon’s “... (0 replies, last updated by wyf4lyf February 13, 2006)

: Poached Baby Kumamoto Oysters With Salted Butter. I don’t even care for oysters, but these were excellent. (2) L’Oeuf: Egg Cocotte Topped With a Light Mushroom Cream. Served in a martini glass. In the bottom, some... (5 replies, last updated by Molto E July 10, 2006)

specialty beignet-like items with black truffles, and lard of "Colonnata" (2) Toast melba de Saint-Jacques et basilic — Melba toast with scallops and basil (3) L’Oeuf a la truffe et jeunes epinards — Egg with... (5 replies, last updated by cabrales February 28, 2004)

Not sure if what we had were the best the restaurant had to offer, but here’re what we ordered: Appetisers - Soft-boiled organic egg, crayfish and cep mushrooms, Nantua sauce. Ducasse’s version knocked L’Atelier... (14 replies, last updated by food.snob December 3, 2008)

of green asparagus with parmesan) - Again, a lick the bowl dish. Topped with thin parmasan shards. Perfect. 5) La Sole (Dover sole filet with zucchini and mushrooms) - The brown butter sauce was simple yet rich – very nice.... (4 replies, last updated by lblau July 5, 2008)

of the quite wonderful sauce, too. L´oeuf is an egg mushroom creme which is a specialty of Robuchon. It consists of 4 layers in a martini glass: parsley, mushrooms, an egg which is poached by the heat and a mushroom foam on top. This... (3 replies, last updated by Jay Santos January 19, 2006)