A menu for a summer breakfast like at a hotel

Drinks side

Between cold and hot, no need to choose, we take both! To rehydrate after our night’s sleep, we forget the classic tea and coffee, and we rely on cashew milk with cocoa, guaranteed lactose-free.

For the cold drink, as it’s summer, we play tradition with a blueberry smoothie made with yogurt. Obviously any seasonal fruit can be adapted to this preparation: peaches, nectarines, raspberries, strawberries, melon, etc.

The art of salty

For breakfast, two teams fiercely stick to their positions: those who can’t do without sweets, and those who only swear by savory. We invite you to play mediator, playing for both camps!

On the savory side, the egg and bacon croissants, with their deliciously runny fried egg, take our iconic pastries to the other side of the ocean.
For dairy and cereals, Carrie Solomon takes the reins with her recipe which combines savory and sweet. On the menu, a yogurt breakfast richly garnished with homemade muesli, all topped with tahini. Surprise on the plate, everything we love!

A touch of sweetness

In closing words, Jean-François Piège invites us to taste one of the treasures of summer, namely the mirabelle plum, in a tasteful brioche tart. Chubby, generous, comforting, this summer fruit tart is simply perfect.