Thursday, July 10, 2014


We had a lovely Brunner last weekend.

Brunner is the meal you have when you have planned a brunch for 1:00pm but realize that the Wimbeldon finals are on TV so you push it to 2:00pm. You then realize that the game is getting longer than expected so you push it again to 2:45pm. Finally, you make it to the restaurant at 2:44pm with your stomach singing the feed-me-now chant because you refused to eat a decent breakfast to leave room for the delicious hollandaise sauce-drenched goodies to come. You sit and wait for the fashionably late while chugging down coffee to stop the stomach-chanting that is quickly turning into stomach-chanting-and-dancing. At last, the "fashionable" arrive and a big plate of calorific goodness is placed in front of you at almost 4:00pm. You think to yourself "I got this!" and attack.

Starving, you suddenly feel like you have the special talent of unhinging your jaw and start hoovering up the food on your plate (and a little off your neighbor's plate). A little more than halfway through your giant meal, feeling like an abundantly stuffed Thanksgiving turkey, you notice that your now silenced stomach chants will turn to stomach pains if you keep eating. Nevertheless, you keep picking at the remaining food on your plate thinking you should take one more bite because it would be a sin to waste such scrumptiousness. (Thankfully, Mr. A gladly volunteered to help me clear my plate.) 

That, my friends, is a Brunner. Brunch that is of such wonderfully epic proportions and deliciousness that it automatically and unintentionally turns into dinner as well. 

Liquid gold

We went to L'Avenue on Mont-Royal; a magical place where Mr. A and I once enthusiastically waited in line for at least 45 minutes in -15 degrees of winter cold (remember those days?); where liquid gold (aka REAL maple syrup) flows in abundance and where the food is as enchanting as the bathrooms.

L'Avenue - Bathroom!

Because my eyes radar in on anything on the menu that has goat cheese, I had the Mr. Séguin: Eggs Benedict with goat cheese, sauteed mushrooms & spinach... and it was well worth the wait.

The Mr. Séguin

If you're a sucker for hollandaise sauce like me, here's the simplest recipe e.v.e.r. It is from Julia Child so you know it's good. All it takes is a blender, a few ingredients and less than 5 minutes.

Julia Child's Blender Hollandaise Sauce

- 3 egg yolks
- 1/4 tsp salt
- a pinch of pepper
- 2 tbsp fresh lemon juice
- 1/2 cup unsalted butter (melted)

1- Place the egg yolks, salt, pepper and lemon juice in a blender and blend for 5 seconds at top speed.
2- Uncover the blender and (still on top speed) add the melted butter in a thin stream.
3- Season to taste. You're done! Serve immediately or place the jar in lukewarm (not hot!) water to keep it from solidifying. 

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