Ecstatic about eggs? Mais oui et oui, if they come from Beillevaire.
Beillevaire eggs are stamped "1", which means free-range.
The bright orange-yellow yolk color already tells you you're in for a different taste. In fact it is so tasty, so much more so than rôturiers eggs that in order to appreciate it, you should use it in recipes that do not take too much cooking, in order to get the full taste and texture of rich egg-ness: making mayonnaisie, or soft-boiled egg, or sinking it raw into Carbonara, or a gooey runny omelette…
And below is the EU eg-stamp ranking:
0 = organic egg production
1 = free-range eggs
2 = deep litter indoor housing
3 = battery cage farming
The only other time I had eggs as good as - or slightly better than - Beillevaire's was when we bought them from a lock-keeper on a Burgundy canal.
Here is another secret of délices of the French: The canals are not only beautiful, but each lock-keeper (éclusier) has his own side-business of a terroir. That's how we got awesome Sancerre, in the shadow of the selfsame village, at weepable prices. And walnuts somewhere else, and … whatever they propose.
We once wanted to make an omelette for lunch, and asked the éclusier to sell us half a dozen eggs. He: "Let me go see the hen," and left.
And came back shortly, apologizing: "there are only 5."
And they were still warm !
That day I realized that in this world there are eggs and there are eggs. If what we tasted was called egg, we should call the other stuff a different name.
Conclusion: I recommend that all those in Paris, locals or visitors, get beillevaire eggs. I got mine at Beillevaire up the street on rue des Martyrs. There's another one in the Marais, I believe.