Brunch Around the World

It’s hard to say no to brunch. The slow pace and endless variety of this meal – enjoyed mostly at the weekend – are what has made it so popular the world over. What’s more, because it’s not an everyday occurrence, brunch feels more fun, more sociable, more decadent.

Brunch is a portmanteau of breakfast and lunch, coined by the British in the late 1800s and later popularised by Americans. But it wasn’t simply another meal. With the rise of the weekend, factory and office workers were able to stay up late on Friday and Saturday nights. The next day, when they inevitably woke up past the traditional breakfast hour, they sought out heartier fare that not only satisfied their hunger, but also continued the celebratory mood.

The beauty of brunch is the quality and quantity of delicious options. The fare centres around a full English or American breakfast, with meats like sausage, bacon, ham and smoked salmon, along with sweet fare like pancakes, waffles, French toast and pastries. A must for brunch are egg dishes, especially Eggs Benedict: toasted English muffins topped with sliced ham, poached eggs and warm hollandaise sauce. Hash browns and other fried potato dishes nicely round out the meal. For those seeking a lighter touch, there are fresh fruit, yoghurt and granola. The most important aspect of brunch? That it offer a variety of sweets and savouries that taste wonderful together and is plentiful enough for two meals.

Of course coffee and juice are ubiquitous at brunch. But what sets this meal apart from regular breakfasts are its traditional tipples. The mimosa, a combination of champagne and orange juice, adds sparkle to any brunch. Try one at L’ArTdoise the next time you stay in Reims, France’s Champagne region capital. Mimosa’s Italian cousin is the Bellini – peach juice and Prosecco. It‘s the perfect cocktail when enjoying a poolside brunch at La Veranda restaurant in Villasimius, Italy. Another brunch favourite – and popular hangover cure – is the Bloody Mary, a tomato juice and vodka cocktail served with a celery swizzle stick.

Brunch is tailor-made for later-risers. As such, restaurants that offer Saturday or Sunday brunch usually open their doors around mid-morning. And since it’s leisurely, brunch can extend until mid-afternoon, especially if you find yourself lounging on a panoramic terrace like the one at Gaya Pierre Gagnaire restaurant. Weekend brunch is your permission to stay up late and sleep in – because this is one meal that refuses to be rushed.