For most us, a typical brunch might be scrambled eggs on toast, but at Hotel d’Angleterre in Geneva, Sunday brunch is a three-course event, complete with a cheeseboard and dessert buffet. Taking place from midday until 2pm, the Sunday brunch at Hotel d’Angleterre is a weekly institution for both guests of the hotel and gourmet minded locals.
Be sure to arrive hungry, as Hotel d’Angleterre’s brunch offering, arranged buffet-style, is a sight to behold. Begin with a traditional continental breakfast selection of fresh pastries and breads served with butter and preserves, or satisfy a savoury tooth with delicious charcuterie, seasonal salads, beef carpaccio or a trio of salmon. Eggs are a brunch staple and here they are cooked to order, whether you prefer them fried, scrambled, poached or served as eggs Benedict.
Leave room for the main event, which includes flavourful plates like roasted leg of lamb, served with carrot and potato gnocchi, an exemplary carbonara or delicate seabass served with a barley and vegetable risotto. The gastronomic experience continues with a selection of cheeses in addition to a spectacular dessert buffet full of favourites such as crème brûlée, lemon tart and panna cotta.
Recreate your indulgent brunch at Hotel d’Angleterre at home with this delicious recipe for French toast from Michael Coquelle, Executive Chef at the hotel. Comforting and satisfying, this classic brunch dish is the perfect accompaniment to a lazy Sunday morning.
- 2 slices of good quality brioche bread
- 1 egg
- 10ml milk
- 20 grams of butter
- 50 grams of sugar
- In a large bowl, mix the egg and the milk.
- Heat a frying pan and, in the meantime, dip the brioche bread into the mixed eggs and milk.
- Melt the butter in the frying pan and add the brioche bread slices.
- Cook until the bread is golden, flip the slices and sprinkle with sugar before flipping again.
- Cook until the slices are caramelized and serve on a warm plate with some red berries.
Experience Hotel d’Angleterre’s wonderfully extravagant brunch for yourself every Sunday from midday to 2pm.