How and why of the success of the Brunch?

One of the tendencies gastronomic most on the rise in hospitality establishments is the brunch.

This practice of Anglo-Saxon origin that is based on the fusion of a breakfast late or a lunch Early on, the growing demand of hospitality customers is consolidating, and establishments are already taking good account of it.

It has spread like wildfire throughout the world, since, by being held on Saturday and Sunday mornings, the places that offer it can take advantage of low traffic hours to generate business in their premises. One more way to apply techniques of gastronomic marketing in an original, profitable and different way.

This proposal of gastronomy It has become strong in Spain in recent years. Although New York City has been the one that has popularized the brunch internationally … In our case, Barcelona and Madrid were the first cities to join this unstoppable trend.

When to have a ‘brunch’?

The usual thing is to celebrate this type of lunch on Sundays. In fact, in one of the versions about the birth of this meal, it is said that New Yorkers began to eat harder after Sunday mass, to counteract the excesses of Saturday night.

What is clear is that a brunch, Like those that have become popular today, it is a meal to enjoy calmly the day, the food and the company, getting culinary experiences, with a wide freedom of schedules.

The hotel offer in English and New York cities has given way for all hospitality establishments to join this trend – a trend that is surely here to stay.

How to prepare a ‘brunch’?

As it is a strong meal in the morning, bread is essential, accompanied by foods high in protein and calories, without neglecting the nutritional and dietary aspects that allow us to accompany them with dairy products and fruit. A good brunch it usually carries several different types of bread, as well as a good board of cheeses and sausages.

Presentation is one of the fundamental characteristics in a brunch. The food should be arranged on the table as tapas, and diners will be able to choose the product that best suits their tastes.

The balance between both sweet and savory products is key. For this reason, we find baskets with jams of varied flavors and artisan pastries. Or sandwiches, like the ham and cheese classics, the Croque Monsieur or the famous Club sandwich.

We can also taste hot and cold dishes, depending on the level of the brunch. An essential classic are eggs Benedictine, a dish that consists of poached egg on toast with bacon, and washed down with hollandaise sauce.

As for drinks, fresh fruit juices, coffees and teas are essential. But a few cocktails shouldn’t be missing either. The classic alcoholic drinks that we can find are “The mimosas”, a glass of orange juice and champagne, or the classic Bloody Mary, with tomato juice, vodka, Perrins sauce and lemon.

The offer of places of all kinds that offer a brunch in Spain it does not stop growing, and normally it adapts to the palates of the local people, but without losing the essence of the original.

In future entries of the magazine, we will inform you of the best corners of the cities of Madrid and Barcelona to enjoy an authentic late breakfast or early morning lunch …