In Europe, the tradition of brunch, that is, breakfast smoothly flowing into lunch, dates back more than a hundred years. British writer Guy Beringer first spoke about this phenomenon in detail in an essay "Brunch: Justification", published in 1895 in the magazine Hunter's Weekly. In particular, Beringer wondered why not replace England's traditional early Sunday dinners, that "post-church ordeal of heavy meats and savory pies," with a new meal served around noon and starting with tea, coffee, marmalade and other breakfast items. and then moves on to something more substantial. “Brunch is fun, sociable and exciting. It encourages communication, gives a good mood and a feeling of contentment with oneself and one’s loved ones, it sweeps away all the worries and intricacies of the work week,” wrote Guy Beringer. In the 1930s, thanks to the light hand of Hollywood stars, who were accustomed to getting up late after wild parties, brunches became popular in the United States. In Moscow, this format began to appear about ten years ago, but mainly in hotel restaurants - for example, in the restaurant "A park" hotel Ararat Park Hyatt Moscow brunches have been held since the mid-2000s. “For a long time, we were faced with the opinion that brunch, in general, is an exclusively Western European heritage, which is honored mainly by foreigners who moved with their families to Russia,” says the hotel’s general manager Stephen Ansell. “Now I can definitely say that brunch is a favorite format for long family feasts for many Muscovites.” Recently, brunches have begun to appear in many establishments - from Saxon+Parole And OliOli before Bao+Bar And Beer Happens. In some restaurants, these are simply separate menus for those who woke up at one o'clock in the afternoon and want to combine both breakfast and lunch, but do not want to cook. In others there are entire social events. But in any case, this format has already firmly taken root in Moscow: according to the general director "Turandot" Artem Sibiryakov, on average 400-450 people come to the restaurant for brunch over the weekend. Brunches in Ararat Park Hyatt Every Sunday about 100 guests visit, and the hotel "Metropol"— from 170 to 220 people. Anna Demyanova, head of F&B department "Metropol" notes that most visitors are not hotel guests, and only 25-30% of guests are foreigners.

"Southerners"

Time: Sundays from 12:00 to 17:00

The restaurant, which opened this summer on Academician Sakharov Avenue, serves brunch on a southern scale. Children are treated for free, and adults for 1,500 rubles. provide unlimited access to the brunch menu, which includes about 25 items: salads, appetizers, specially prepared pastries and hot dishes. In addition, every time the restaurant's chef Roman Shubin prepares a special menu: for example, fish and seafood, baked veal or suckling pig. This year, the last Sunday brunch will be held on December 4, as the remaining weekend is already booked for corporate events. And from January 2 to January 8, late breakfasts leading into lunches will be served daily to the delight of everyone who has already finished their homemade "Olivie". After which brunches will begin as usual.

© press service of the restaurant “Yuzhane”

© press service of the restaurant “Yuzhane”

© press service of the restaurant “Yuzhane”

© press service of the restaurant “Yuzhane”

It is not surprising that this format is growing in popularity. Firstly, residents of the metropolis wake up late after Saturday parties and go to breakfast around noon. Secondly, brunch is a good reason to go out with the whole family or meet with a large group if you don’t want to host friends at home. “In our restaurant, brunches are popular with guests of all ages, however, as a rule, these are still families with children,” says Artem Sibiryakov. “But this is not just a Sunday family trip to a restaurant, but an opportunity to taste the traditional restaurant menu in unlimited quantities for a fixed and affordable fee. And the availability of unlimited alcohol makes brunch a very popular format for birthday celebrations. In this case, you don’t need to worry about the final cost of the feast (it is known in advance), and you don’t have to burden yourself with finding animators to entertain the children.”

"Metropol"

Time: Sundays from 13:00 to 17:00

In a hotel "Metropol" They host, perhaps, the best brunches in Moscow. Firstly, there is a very large menu: you can start with traditional pancakes, continue with soups and all kinds of appetizers, including salad, which is close to the Russian heart and stomach "Metropolitan" and jellied meat, and persimmon with goat cheese, and finish with hot stuff - dumplings with pike or veal teriyaki. In addition, the menu is updated every week. Secondly, guests are not only fed, but also entertained: adults are given a tour of the hotel, and children are given interactive quests. Thirdly, a visitor celebrating a birthday at the brunch is given a selection of cakes made by the hotel's pastry chef Atilla Szabó. Fourthly, there is a system of discounts: if a guest prepays 7 days in advance, the discount is 7%, and if 14 days in advance, the discount is 14%. Children under 6 years old are treated free of charge. The cost of brunch with alcohol will be 5,400 rubles, without alcohol - 4,450 rubles, for children over 6 years old - 1,600 rubles. Brunch "Premium" with premium varieties of champagne, whiskey and cognac will cost 8,400 rubles.

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

© press service of the Metropol Hotel

Saxon+Parole

Time: every weekend from 10:00 to 16:00

IN Saxon+Parole There is a proper brunch menu: items for those who want to have breakfast are combined with appetizers, salads and main courses. There is no buffet system here: all dishes must be ordered separately. Which does not in any way detract from the merits of cheese pancakes with lemon sour cream (390 rubles), hummus with pickled sockeye salmon (390 rubles), pastrami with confit potatoes and eggs (490 rubles) and stewed beef cheeks with polenta and chimichurri sauce (750 rubles) . A hit in the soup section is Singapore laksa with rice noodles and Thai basil, the recipe of the brand chef Saxon+Parole Brad Farmer took from the menu of his New York restaurant Public(1*Michelin). Children are treated to burgers: Mac&Cheese with sauce of three types of cheese (330 rubles) and a mini version of the signature S+P burger with double cheese and fries (550 rub.). For fun, guests can create their own version of the famous cocktail "Bloody Mary": on a special stand Bloody Mary Bar They will make a base of vodka and tomato juice, to which you can add about 40 spices, as well as pickled and fresh vegetables.

© Saxon+Parole press service

© Saxon+Parole press service

© Saxon+Parole press service

© Saxon+Parole press service

© Saxon+Parole press service

© Saxon+Parole press service

© Saxon+Parole press service

"Turandot"

Time: every weekend from 13:00 to 17:30

The restaurant's traditional brunch menu includes cold and hot appetizers, Chinese, Japanese and Italian dishes and all kinds of desserts. Once a month, themed brunches are held: for example, oyster weekends or gastronomic tours of chefs from around the world. Young guests are entertained here with puppet shows and culinary master classes, so adults can calmly drink sparkling wine and enjoy small talk. The cost of brunch with alcohol is 5200 rubles, without alcohol - 4350 rubles, for children - 1450 rubles.

© turandot-palace.ru

© turandot-palace.ru

© turandot-palace.ru

© turandot-palace.ru

The traditional Sunday breakfast, which gradually turns into lunch, is usually called brunch. The name was formed from two English words: “breakfast” and “lunch”. This meal is served between 11:00 and 15:00. This time interval is not accidental. Traditional English breakfasts start at 8am. But after a fun Saturday night, no one wants to get up early, so Sunday breakfast turns into brunch.

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Features of organizing a brunch

It has become a good tradition to organize a brunch in a buffet format. All food is served on buffet lines; there is no change of dishes. The highlight of the event is often the animation station. Guests watch the food being prepared and can participate in the process themselves: mix drinks or toast.

The basic rules that combine brunch with lunch include:

• the predominance of light dishes on the menu;
• relaxed communication between guests;
• short duration.

Organizers should remember that a brunch is not a party, so it should never be extended throughout the day without prior arrangement.

Family brunches on weekends

Brunch is a great occasion for all family members and close relatives to get together. Therefore, following European and American restaurants, Russian ones have also developed special menus for Sunday brunch.

But going to a restaurant is not the only way to organize an event. So, you can prepare traditional treats for guests at home or order dishes from a catering company.

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• A special occasion. Initially, Sunday brunches were held for special occasions. It could be a wedding, anniversary, business negotiations. Today it is also a family format that can add color to an ordinary weekend.
• Dress code . Brunch just begs for the ambience of wealth and luxury. There is no clear dress code for this event, but it is customary to dress festively.

In a classic brunch menu, breakfast items predominate over lunch items, but there are no clear boundaries that would narrow down the choice. Typically, guests are served egg dishes, hearty snacks, pastries, bacon, toast with jam, fresh fruit and desserts. If desired, you can include milk porridges, casseroles and ice cream in the menu. Let's see what dishes are on the traditional brunch menus of Moscow establishments.

Saxon + Parole, restaurant on Patriarch's Ponds

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• Eggs Benedict, ham, Parmesan hash browns, poached eggs, spinach.
• Poached eggs, yogurt, grilled baguette.
• Waffles with chicken and maple syrup.
• Waffles with Nutella, grilled meat and whipped cream.
• Flatbread with chicken, tomatoes, jalapenos and homemade cheese.
• Pear pudding with pomegranate seeds.
• Cornbread with honey.

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• Eggs Benedict with smoked salmon, capers and salsa.
• Sandwich with chicken, cucumbers and French fries.
• Cheesecakes with raisins, raspberry sauce and sour cream.
• Ravioli with fish and lemongrass sauce.

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• Rye flour toast with haddock and cod liver.
• Barley porridge with mushrooms and poached egg.
• Omelet with cauliflower.
• Oatmeal with ginger and pineapple.
• Blood pudding with pork tongue and poached eggs.
• Cheesecakes with sour cream and raspberry jam.

What kind of alcohol is appropriate for brunch?

The brunch menu includes alcohol. This practice does not cause condemnation from others. But there are some rules. For example, they mainly serve drinks that include coffee, tea and juices. The most popular cocktails are:

• "Mimosa" (champagne and orange juice);
• “Bloody Mary” (vodka/tequila and tomato juice, Tabasco sauce);
• Bellini (sparkling wine with peach puree).

The menu also includes improvisations with hot drinks. This could be Irish Coffee and coffee with cognac.

Hosting a brunch is an exciting event. Due to its variability, brunch can take on a variety of forms. And CaterMe will help you realize your ideas. Choose a contractor and surprise your guests with delicious dishes and creative presentation.

In general, yes, they are everywhere. And, most likely, your favorite bar will soon have brunch too.

But what the hell is this, where did it come from and why is brunch so popular now? Let's figure it out. Well, let’s add the bartender’s point of view, of course. We are here, we also explain about drinks.

Let's start with the official definition. Here's what Wikipedia tells us:

“Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.”

wikipedia

Translation: Brunch is a combination of breakfast and lunch (dinner), which is usually served from late morning to early lunch, usually from 10 am to 2 pm. Typically, brunch is served with some kind of alcoholic drink (usually champagne or cocktail). The name itself is a combination of the English words breafast (breakfast) and lunch (lunch). Brunch originated in England at the end of the 19th century and became popular in the United States in the 1930s.

So, let's figure out how it appeared, why it became popular, and what does champagne and cocktail have to do with it.

How did brunches come about and what for?

Like any decent cocktail, there are several legends surrounding the birth of brunch.

Some say that the origins of brunch are in England and are closely connected with hunting dinners, which differed from picnics in the abundance of assorted snacks and drinks. In fact, everything was put on the table (or rather, a tablecloth that was spread on the edge of the forest): meat and cheese, vegetables and boiled eggs, sandwiches, sweets, fruits. Naturally, such dinners were accompanied by a variety of drinks, from tea and coffee to beer and something stronger.

Another version connects the emergence of brunches with the Catholic tradition of not having breakfast before morning mass in church, and, accordingly, having a late family (and necessarily hearty) breakfast after visiting church.

Another version is this: brunch appeared in New York (who would doubt it) as a Sunday tradition in the Jewish quarters, because Jews do not go to church on Sundays (they don’t go to church at all), and to start the day off with the whole family, they gathered for late leisurely breakfast in a cafe near the house. Supposedly, this is why brunches are associated with a leisurely start to the weekend with family or friends. But this version says nothing about why alcohol began to be served at brunches. We'll come back to New York-style brunches, though.

The term “brunch” itself appeared thanks to Guy Beringer, an author in the British magazine Hunter’s Weekly in an 1895 publication. The very name of the magazine seems to hint that the legend with hunting breakfasts is more plausible.

Mr. Beringer suggested a fun fusion of breakfast and lunch as an alternative to the tradition of eating a lot after going to church on Sunday. In those days, after church it was customary to eat a lot. Meat pie, fried meat, bread, cheese, etc. were put on the table. It was really hard to call it a “snack.”

As an alternative, the author suggested serving a variety of light snacks, sandwiches and what was usually served for both breakfast and lunch, and to further lift the mood and guarantee a positive attitude for the whole Sunday - it was proposed to replace traditional coffee and tea with beer and whiskey pure or with soda.

The main idea of ​​brunch was not so much satiety, but an opportunity to communicate with loved ones without being too distracted by food.

This is how the tradition of brunch appeared in England. It all started with light, and most importantly, varied snacks accompanied by “fun” drinks.

In general, let's wrap it up - brunch appeared as a light but long snack on Sunday. Its goal is to gather everyone at one table in an atmosphere where you can not only eat but also communicate. To do this, you could drink something alcoholic, such as beer or a simple drink mix.

Brunches in the USA

How and why did brunch appear in the States? First of all, thanks to the economic boom and industrialization. Secondly, because restaurants in the USA were not open on Sundays, and people wanted to eat.

With the development of the economy, the welfare of the population and the development of infrastructure, families in which both spouses worked were less and less able to gather the whole family at one table. And family dinner is an important part of American family culture. Surely each of you can remember at least a few episodes from American films where there is drama over the fact that one of the family members does not make it to the family dinner. This is as much an obligatory part of family traditions as the presence of both parents at the child’s first performance at school or graduation.

So, what's going on then? Americans are beginning to live better, earn money and travel for work reasons. There is less time for food (hello, fast food) and... brunches appear.

Brunch made popular by Hollywood stars. Due to filming, they often had to travel from city to city by train, and, finding themselves in the city not so early in the morning, they looked for places to eat. Breakfast time was already over, and lunch was still far away. That's how brunch came about. And, most likely, since we are talking about movie stars, they were not averse to drinking a glass of champagne right at breakfast.

Ordinary working people also liked the brunches. It all started as usual, on Sunday. Brunch at your favorite cafe near home is the perfect option to spend time with your family. It’s a day off, you can sleep, get ready, get into your dad’s Buick and go to breakfast. Again, on a weekend, at brunch, dad can afford a glass of beer, and mom can indulge in champagne. In general, it turns out to be an ideal combo for both guests and restaurateurs.

By the way, about the latter. There is a version that brunch in the USA initially appeared in the “take-out” format, because restaurants were not open on Sundays, but in order not to lose potential profits, they began to offer ready-made brunch sets for those who “stayed late” at Saturday parties. And what? It’s convenient to stop by your favorite restaurant after the party, take a lunch box with you and go home.

Bagels!

Well, the popularity of these “donut-shaped rings with an eggy flavor and a glossy crust” (as one journalist described them in their early days) is closely tied to the popularity of brunch. Some bagels with cream cheese and thinly sliced ​​smoked salmon were sold as a ready-made “to-go” set not only in cafes, but also in gourmet food stores.

And also, in the fifties, it was nice to feed military personnel with such sets for free in a cafe. So it's no surprise that bagels have become popular in the military. By the way, they were popular in army canteens before, but not in the “sandwich” format with cream cheese and salmon.

Thinly sliced ​​smoked salmon, by the way, was called belly lox. Most likely, these were scraps from the belly of a red fish. Therefore, in fact, stores selling meat and fish served bagels.

By the end of the fifties, brunch became a common theme in both casual cafes and high-end restaurants. For many, brunch has become an excuse to have a couple of cocktails in the middle of the day. The occasions were different - from a standard snack during brunch to concerts of local bands. Live soul and jazz in the middle of Sunday, with a couple of screwdrivers or sours? Nice.

Of course, over time, many establishments began to exploit the popularity of brunches and offer a “regular” menu under their guise. Many restaurant critics of that time complained - you come to brunch, and they offer you club sandwiches and steaks, and none of the traditional egg dishes for brunch: Benedict, pancakes, waffles.

But there were also places that were true to tradition. With waffles, bagels and bloody marys.

Modern theme with brunches.

If we're talking about modern brunch, then most likely we're talking about a modern version of New York brunch. Bagels, eggs benedict (there is a version that this cooking method was invented in New York), that's all.

The “set menu” style for brunch originated in New York. Cafes in the center began to offer a brunch option for party-goers after Saturday. The idea is as simple as the world - have a quick and hearty meal and go home. After all, each of us has a favorite place where the party ends. And this is not a place for drinks, but for food.

There, in New York, alcoholic and non-alcoholic brunches have become popular. Those who wanted to get in shape after the party were offered a non-alcoholic version of a bloody mary, and those who planned to continue the fun were offered an alcoholic mary, beer or mimosa.

Over time, the tradition of going to brunch on Sunday mornings also formed. Fresh and well-rested guests mixed with still drunken revelers. New York style, what can I say?

But, still, how does brunch differ from breakfast or lunch?

The main difference between brunch is the variety. Often, brunches are organized in a buffet style - with dishes traditional for both breakfast (eggs, sometimes porridge) and lunch (meat, sandwiches). Plus - alcohol. The result is brunch: this is when you can eat porridge, parma with chorizo ​​cheese, and polish it all off with a glass of sparkling wine and a bagel. Combo!

What do we see in modern brunches?

Or New York style - a combo set of a bowl or a sandwich with a drink and some other little things. Or traditional style - buffet with snacks and prosecco bar.

Judging by the Internet, the first option with a separate brunch menu is more common in St. Petersburg. Fashionistas, New York style, everything is clear.

Moscow pleases with a variety of brunch buffets. Disappointed with the price. But this is Moscow, heavy luxury. All clear.

We have an interest in brunches, and it is growing a bit. And why all? Because, firstly, a new format - this topic usually works out well for us. Secondly, a no longer fashionable lunch can be disguised as a new fashionable brunch. One letter in the menu and you're done. Thirdly - alcohol. For brunch, there is no shame in offering drinks of varying degrees of “efficiency”, from a glass of sparkling wine in fashionable resto-gourmet places, to a simple and tasty cocktail in establishments with a drinking theme.

By the way, about drinks.

Their evolution into the brunch format is also quite remarkable. We remember that it all started with the replacement of coffee and tea with beer and whiskey. If in England beer retained its position on the brunch menu (they make, for example, beer-based shandy and don’t sweat it), then in the USA, closer to the sixties, beer gave way to wine. But it all started in the States at war with mocktails and beer, beer for a man, a mocktail for a woman. Because traditions and she generally had to prepare this whole brunch at home, for example.

In the sixties, morals became more unbridled and wine became more popular. That's why bubbles burst into brunch in all their glory. Although, of course, the sufferers were not denied a Bloody Mary or a bottle of beer.

Not much has changed since the sixties - bubbles in their pure form have been replaced by cocktails based on them (hello to mimosa lovers), bloody marys in variations with or without alcohol have not gone away, and beer has returned. Craft brewers are not averse to offering some kind of juicy IPU for a bagel, or a refreshing weiss. Gastronomy, everything.

So what's next?

What can regular imbuers expect? Far from English and American delights? Come to terms with it.

Brunches are here and they're not going anywhere. Restaurateurs have realized all the benefits - driving away stale wine and stale baguette with avocado on Saturdays and Sundays is a sacred thing. Expect all kinds of brunchers - after all, the tradition of a slow weekend feast is in almost every culture.

We have a seemingly harmless tea party. You start with tea with lemon and before you know it, there’s sausage, lard, sprats, and the remains of the cake on the table. A day off, maybe. In Asia there is a separate dim sum theme, tea and dim sum, dim sum and tea, and a palette of sauces. Europe has its own brunches, France has its own buffet, that is, an after-breakfast buffet. Cheeses, wine, fruits and all sorts of things. Well, England and the USA - of course, there is a ton of brunch there: sausages and pancakes, cereals and bagels, sparkling wine and beer, everything is good and good for everyone.

How to make yourself love brunch? Think of it as the coolest version of a business lunch: cough up questions over bacon and avocado and a glass of beer? Nice.

And remember the main rule - brunch is about communication, snacks and drinks. Without drink, lunch will do, even a tray in the dining room.

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