Saturday Brunch! What Happens When a Fusion Chef Feels Like a Little French, American, & German?

Good morning! Bonjour! Guten Morgen! Okay! It was Saturday morning when I was wrapping this up. Some grace, please. Today, I’m sharing a brunch menu that blends the best of French, American, and German traditions. This is a brunch experience that brings together familiar comfort and innovative twists.

This article is dedicated you and your family, Jan Christoph Thomsen

Our Menu

Truffled Croque Madame with German Black Forest Ham

Bavarian Pretzel Benedict with American Corned Beef Hash

Crêpes Suzette with a Touch of Maple Syrup

German Potato Pancakes with American Bacon and Herb Sour Cream

French Apple Tarte Tatin with German Spiced Whipped Cream

Coffee: French Press, Costa Rica/Guatemalan

German Apple Spritzer

Truffled Croque Madame with German Black Forest Ham

Ingredients

- 4 slices of brioche bread

- 4 slices of German Black Forest ham

- 1 cup Gruyère cheese, grated

- 2 tablespoons truffle butter

- 2 eggs

- 1 cup béchamel sauce (butter, flour, milk, nutmeg)

- Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Spread truffle butter on each slice of brioche bread.

3. Layer the ham and Gruyère cheese between the slices, creating sandwiches.

4. In a pan, lightly toast each side until golden.

5. Top each sandwich with a spoonful of béchamel sauce and transfer to the oven to bake for 10 minutes.

6. While baking, fry eggs to your preferred doneness.

7. Place the fried eggs on top of the sandwiches and serve hot.

Chef’s Note

I’ve always loved the simplicity of a good Croque Madame, but adding the truffle butter and German ham takes it to next level awesome on the palate – some say it’s a happy dance for the mouth – authentic definition of “amuse-bouche.”. It's a dish that reminds me of lazy Sunday – Saturday mornings in Paris, with a modern, luxurious twist.

Fun Fact

The Croque Madame originated in French cafés and bars as a quick snack in the early 20th century. It’s said that the name "Croque Madame" comes from the poached egg resembling a woman’s hat. Famous fans of this dish include Salvador Dalí and Julia Child. Hmmm.

Bavarian Pretzel Benedict with American Corned Beef Hash

Ingredient

- 4 Bavarian pretzels, sliced in half

- 8 slices of American corned beef hash

- 4 eggs

- 1/2 cup mustard hollandaise sauce (egg yolks, butter, Dijon mustard, lemon juice)

- Fresh chives, chopped (for garnish)

Instructions

1. Warm the pretzel halves in the oven at 300°F (150°C) for 5 minutes.

2. In a skillet, sear the corned beef hash until crispy on both sides.

3. Poach the eggs to your preferred doneness.

4. Assemble by placing the corned beef hash on each pretzel half, followed by a poached egg.

5. Drizzle with mustard hollandaise and garnish with fresh chives.

Chef’s Note

The first time I tried a Bavarian pretzel, I was hooked. Using it as a base for Eggs Benedict was a no-brainer. The combination of the soft pretzel, savory hash, and tangy hollandaise is simply unbeatable.

Fun Facts

The pretzel is a symbol of good luck and prosperity in Germany, traditionally eaten on New Year's Day. Eggs Benedict, originally an American creation from New York's Waldorf Hotel in the late 19th century, has been enjoyed by the likes of Frank Sinatra, John F. Kennedy, and yours truly. wink.

Crêpes Suzette with a Touch of Maple Syrup

Ingredients

- 1 cup all-purpose flour

- 2 eggs

- 1/2 cup milk

- 1/2 cup water

- 1/4 teaspoon salt

- 2 tablespoons butter, melted

- 1/2 cup fresh orange juice

- Zest of 1 orange

- 1/4 cup sugar

- 1/4 cup unsalted butter

- 1/4 cup Grand Marnier (optional)

- Pure maple syrup for drizzling

Instructions

1. In a bowl, whisk together flour, eggs, milk, water, and salt until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter, creating thin crêpes.

3. In another pan, combine orange juice, zest, sugar, and butter. Cook until the sauce thickens.

4. Add the crêpes to the sauce, fold them, and flambé with Grand Marnier if desired.

5. Drizzle with maple syrup before serving.

Chef’s Note

Crêpes Suzette always takes me back to my first taste of France at age six, at a little cafe in Carson City where I was mesmerized by the technique and flavors the Chef created. Adding a touch of maple syrup gives it that perfect balance between French elegance and American warmth.

Fun Fact

Crêpes Suzette was supposedly created by mistake in 1895 by a 14-year-old assistant waiter, Henri Charpentier, at the Café de Paris in Monte Carlo. It became an instant hit, adored by the Prince of Wales (later King Edward VII). The flambé technique adds a dramatic flair that has captivated audiences ever since.

German Potato Pancakes with American Bacon and Herb Sour Cream

Ingredients

- 4 large russet potatoes, grated

- 1 small onion, grated

- 2 eggs, beaten

- 1/4 cup flour

- Salt and pepper to taste

- 8 slices of American bacon, cooked

- 1 cup sour cream

- Fresh dill, chopped

Instructions

1. Combine grated potatoes, onion, eggs, and flour in a large bowl. Season with salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Spoon the mixture into the pan, flattening it with a spatula.

3. Fry until golden brown on both sides, about 3 minutes per side.

4. In a small bowl, mix the sour cream with chopped dill.

5. Serve the pancakes with crispy bacon and a dollop of herb sour cream.

Chef’s Note

Potato pancakes are a family favorite that remind me of my Scottish/Bavarian roots. Pairing them with American bacon and herb sour cream adds a familiar, comforting touch that makes them even more irresistible.

Fun Fact

Known as "Kartoffelpuffer" in Germany, these potato pancakes are a staple at Christmas markets. They’ve been enjoyed by everyone from German chancellors to Hollywood celebrities like Marlene Dietrich, who loved them topped with applesauce.

French Apple Tarte Tatin with German Spiced Whipped Cream

Ingredients

- 5 medium Granny Smith apples, peeled, cored, and quartered

- 1/2 cup sugar

- 1/4 cup butter

- 1 sheet puff pastry

- 1 cup heavy cream

- 1 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1/4 teaspoon cloves

- 1 tablespoon powdered sugar

Instructions

1. Preheat the oven to 375°F (190°C).

2. In an ovenproof skillet, melt butter and sugar over medium heat, cooking until caramelized.

3. Add the apple quarters, cooking until softened and coated in caramel.

4. Lay the puff pastry over the apples, tucking the edges into the skillet.

5. Bake in the oven for 25-30 minutes until the pastry is golden brown.

6. In a bowl, whip the cream with cinnamon, nutmeg, cloves, and powdered sugar until soft peaks form.

7. Flip the tart onto a plate, serve warm with a dollop of spiced whipped cream.

Chef’s Note

There’s something extra-amazing about flipping a Tarte Tatin. The caramelized apples and buttery pastry are a marriage made in heaven -- and the spiced whipped cream brings a warm, festive flavor that’s perfect for a cozy brunch.

Fun Fact

The Tarte Tatin was created by accident by the Tatin sisters at their hotel in Lamotte-Beuvron, France, in the 1880s. It became a favorite of French royalty and is rumored to have been a personal favorite of Queen Elizabeth II.

Coffee: French Press, 50% Costa Rica, 50% Guatemalan

For a Standard 32-ounce French Press:

• Coffee: 10-12 tablespoons (around 60-70 grams)
• Water: 32 ounces (about 950 milliliters) of water.

This ratio will give you a rich, full-bodied brew, allowing the flavors of those origins to hit beautifully.

Instructions

1. Add the coffee grounds to your French press.

2. Pour in the hot water and stir.

3. Place the lid on the French press and steep for 4 minutes.

4. Slowly press down the plunger and serve immediately.

Chef’s Note

This coffee is the perfect complement to our brunch menu. Its bright acidity, smoke, dark chocolate and floral notes cleanse the palate, making each bite feel like the first. Layers of flavor hit each and every time.

The temperature of the water is paramount in brewing the perfect cup of French press coffee, and here’s why:

Why Not Less Than 195°F:

• Under-extraction: If the water is below 195°F, the coffee grounds won't extract enough of the flavorful oils and compounds, leading to a weak, underwhelming brew. The coffee might taste sour, as the acids in the beans are extracted first, but the deeper, richer flavors aren't fully developed.

Why Not Hotter Than 205°F:

• If the water is hotter than 205°F, it can extract too many of the bitter compounds too quickly. This results in a coffee that’s overly bitter and lacks the nuanced flavors that make a great cup of coffee so enjoyable.
• Water that's overly hot scald/scorch the coffee grounds, especially if they're finely ground. This imparts a burnt, bitter, harsh taste to your brew – even a 100 point coffee like Cup of Luxury.

This temperature control ensures that your French press coffee has that mind bending flavor profile we all crave – full, rich, and bursting with complexity. It’s like the perfect dance between heat and flavor.

German Apple Spritzer

Ingredients

- 1 cup fresh apple juice

- 1 cup sparkling water

- Ice cubes

- Apple slices for garnish

Instructions

1. Fill a glass with ice cubes.

2. Pour in the fresh apple juice and top with sparkling water.

3. Garnish with apple slices and serve chilled.

Fun Fact

In Germany, the apple spritzer is known as "Apfelschorle," a popular drink at Oktoberfest and a favorite of celebrities like Diane Kruger. It’s? often served as a non-alcoholic alternative to beer.

There you have it! One of my favorite menus of 2024. Brunch is all about family, friends, good times and great food. Get together as often as you can, and celebrate everything -- every win -- big or wee bit -- laugh, talk, and enjoy being together. Think of this: by gathering with the ones you love, you are creating memories that will carry you a lifetime. Love to you all!

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Bryan-David Scott