A very British tradition
Invented in Great Britain to whet the appetites of late-sleepers who missed breakfast after a late-night party, the French quickly took a liking to brunch.
Served on weekends between 11 a.m. and 3 p.m., this 'big breakfast’ appeared in restaurants and hotels in Paris, Bordeaux and Lyon before becoming a meal also made at home. In growing numbers, French people are getting into the swing of it and hosting these gourmet buffets which combine sweet breakfast items with more filling dishes.
All the rage today, the brunch is now a French culinary tradition and a new way to showcase French specialities.
The ingredients of a good French brunch
British and American people can't imagine brunch without eggs and bacon, but the French can't say no to a tasty pastry.
Croissants, pains au chocolat and brioches are served together with light, savoury items. Omelettes are a popular feature. Plain, or with herbs or mushrooms, they’re perfect for this festive type of meal. French brunch spreads also include different types of bread, deli meats and ham and terrines, and, of course, cheese. Camembert, Saint-Nectaire, goat cheese, Roquefort...enjoy France’s national cheese treasures on a hot, crisp chunk of baguette.
The tasty mix of sweet and savoury offered at brunches varies from region to region. In Brittany, you can try buckwheat crepes or a kouign-amann – a buttery, multi-layered puff pastry and local specialty – and butter salted with Guérande sea salt.
In Alsace, you’re likely to find an assortment of hot and cold dishes, including kouglof and bredele cakes, traditionally prepared for end-of-year festivities, as well as pretzels and flammekueches.
In Provence, brunch is an opportunity to explore southern flavours such as vegetable salads drizzled with olive oil, tapenade, pistou omelettes and sun-drenched fruit tarts.
Simple and succulent local specialities give infinite variety to brunches across France.
Hurry to discover the regional delicacies of this “big breakfast” at our Accor hotel restaurants.