Being a Grand Chef Relais & Châteaux, Emmanuel Stroobant is a man who knows his eggs. This new weekend brunch menu retains the popular Classic Brunch option ($38 for watermelon juice, a bread and pastry basket, a choice of main plus tea or coffee), but now offers much more variety.
We loved his eggs Benedict smothered in Champagne Hollandaise sauce, piled with top-notch Iberico Bellota ham ($24). We swooned over the new scrambled eggs with black truffle and foie gras terrine ($34). We cooed over a Japanese eggplant puree topped with tender uni, ikura, pumpkin seeds and micro-cress ($24), almost too beautiful to eat.
Sweet options include an extravagant waffle with fresh berries and crème fraiche ($16), avocado with chia seeds, organic honey and toasted coconut ($16) and super-fresh juices ($6 to $10).