06.09.10 by Stacy
The Brunch Rager. Morning People Bust a Move.
Fire up the griddle and the surround sound, put on your party gear and get ready to brunch, Bagatelle-style.
We love that notion that your Friday all-nighter can move straight into your next-day party … or conversely, that your Sunday can start at noon the day prior. That is, of course, if you’re brunching at Bagatelle. Fueling your energy will be Bagatelle’s French-trained executive chef Nicolas Cantrel who twists Mediterranean flavors and traditional brunch comfort food into a modern new spread. Add a DJ, some cocktails and a slew of sturdy tables and you’ve got yourself a rager. Check out his tips and recipes to kick-start your own unconventional weekend event.
served raw: how do you make a traditional brunch menu more exciting?
Nicolas Cantrel: By including eclectic items from different countries like bruschetta, huevos rancheros and croque monsieur.
what recos do you have for unique small bites to keep the daytime party energy up?
Cheese gougères for the tables and panier de crudités with dipping sauces like olive tapenade, mint yogurt or aioli.
what about cocktails?
Serve rose sangria instead of traditional sangria. We use Chateau Real Martin Rose, Stoli O vodka, peach purée and lemon juice.
any other tricks to make an event more Bagatelle-chic?
The Bagatelle CD comes out mid-June so people can play the music that gets people dancing at Bagatelle’s brunch at home. People can purchase it at Bagatelle or through our Web site.
Bagatelle Croque Madame
- 8 pieces white bread
- 16 slices Swiss cheese
- 16 slices boiled ham
- 3 tablespoons truffle butter
- 4 teaspoons crème fraiche
- 4 quail eggs
- Fleur de sel to taste
- Black pepper to taste
- Preheat oven to 400 degrees.
- Butter one side of each piece of bread.
- Set half of the slices of bread buttered side down, and cover them with the cheese slices. Put 2 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.
- Grill the sandwiches in a griddle or on a heavy-bottomed pan for 3 minutes per side. Place on serving plates. Spread a thin layer of crème fraiche on top and then add last slice of Swiss cheese. Heat in oven for 5 minutes to melt the cheese.
- Melt half of the butter in a non-stick skillet over medium-high heat, until it starts to bubble. Pour 1 egg at a time into the pan, being careful not to break the yolks. Sprinkle the eggs with fleur de sel. Cook each egg sunny side up, about 3 minutes. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.
- Serve with pomme frites and mâche salad.
- Note: Quail egg shells are harder than chicken eggs. Crack them open by giving them a quick strike with the blade of a sharp knife. Once the shell is split separate the halves.
Bagatelle Rose Sangria
A twist on traditional sangria, courtesy of flavored vodka and fruit purée.
- Chateau Real Martin Rose
- Stoli O vodka
- Peach purée
- Lemon juice