Sofitel Buenos Aires Recoleta presents its new gastronomic proposal
Brunch au Sofitel takes place every Saturday in November, an ideal option for those who choose to rest until later or have activities early in the day
The Brick Kitchen, the Sofitel Buenos Aires Recoleta restaurant, presents its new gastronomic proposal. Brunch au Sofitel takes place every Saturday in November, the best way to start the weekend: sharing the table.
For those who choose to rest until later or have activities early in the day, with no time for a powerful breakfast, and for those who prefer to advance lunch, brunch is the ideal alternative. Originated in England, this tradition (born from the union of the terms breakfast and lunch) gained strength in the United States and spread throughout the world. In Buenos Aires it is a gastronomic trend with many followers who go out every weekend in search of a new brunch.
“In Brunch au Sofitel we devised a proposal by seasons, in which each guest can choose their favorite preparation of each classic,” says Javier Marrone, Executive Chef of Sofitel Buenos Aires Recoleta. Thus, for example, in the egg station they can be ordered scrambled, poché or Benedict, among others. There will also be a cold table, (with cheeses and charcuterie, among others), a hot season (with recipes that take advantage of the best seasonal products), a fish space - with trout, different pieces of sushi and salmon - and, to begin with or finish, according to each taste, a candy sector.
"This is a brunch with the philosophy of The Brick Kitchen: there will be classic preparations and own recipes, with the best flavors of the season and the French touch," says Marrone.