Chef Dominique has launched a brunch menu for London which features his take on a number of classics including Basque Shakshuka, Florentine Breton Crêpes and Smoked Trout Salad.
The 12 new brunch dishes have been created using high-quality, carefully-sourced British ingredients, from the spring asparagus from Wye Valley Farm in Herefordshire to the Breckland Brown free-range eggs from chickens reared at Highfield Farm in Norfolk.
Now and ongoing
8am until 7pm (from 9am on Sunday)
New York–Style Eggs Benedict, peppered beef pastrami, buttered kale, soft poached eggs, and hollandaise, served on our homemade English muffin (TA £10.80 / EI £13.50)
Smoked Salmon & Scrambled Eggs, with smoked Scottish salmon, scrambled eggs, crème fraîche, herbs & caper berries served on toasted sourdough (TA £11.60 / EI £14.50)
Basque Shakshuka, baked eggs with Basque flavours, roasted piperade, smoky aubergine, crème fraîche, & espelette, served with garlic-rubbed sourdough toast (TA£10.00 / EI £12.50)
Classic Omelette aux Fines Herbes, a classic omelette with freshly–picked & chopped herbs, roasted vine tomatoes (TA £7.60 / EI £9.50)
Smoked Trout Salad, hot smoked trout rubbed in honey whole grain mustard, with mixed greens, toasted sourdough, watermelon and Easter Egg radishes, crème fraîche, dill and a soft boiled egg (TA £11.60 / EI £14.50)
Eggs & Asparagus, steamed English asparagus, Dijon vinaigrette with shallots & herbs, toasted sourdough finished with a fried egg on top (TA £9.20 / EI £11.50)
Florentine Breton Crêpes, buckwheat crêpe filled with Gruyère cheese, oyster mushrooms, butter kale, and a fried egg (TA £8.50 / EI £10.50)
Ham Hock & Streaky Bacon Muffin, ham hock ballotine, crispy smoked streaky bacon and Bramley apple maple butter served on a toasted English muffin (TA £6.90 / EI £8.30)
Avocado Toast, fresh avocado, whole-milk ricotta and pickled pink radishes, served with a garden salad on the side (TA £9.00 / EI £10.80)
Croque Monsieur, Chef Dominique’s favourite, with sliced Black Forest Ham, Gruyère cheese, and béchamel (TA £11.00 / EI £13.20)
Turkey Croque Monsieur, Chef Dominique’s favourite with a twist, with tender sliced turkey breast, Gruyère cheese, and béchamel (TA £11.00 / EI 13.20)
Perfect Little Egg Sandwich, steamed farm fresh eggs, herbs and Gruyère cheese, served on a fresh-baked mini brioche bun, with a garden salad on the side (TA £6.40 / EI £8.00)
Dominique Ansel Bakery London, 17-21 Elizabeth St, Belgravia, London SW1W 9RP
The store is open from 8am to 8pm and from 9am on Sunday.
About Dominique Ansel
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. He is the Chef/Owner of eponymous bakeries in New York, London and Los Angeles, alongside a restaurant in Los Angeles, and has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, What-A-Melon Soft Serveand many more. For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food &Wine has called him “culinary Van Gogh”, while the New York Post coined him “the Willy Wonka of New York.” He was also named BusinessInsider’s “Most Innovative People Under 40”, one of Crain’s “40 under 40” and was bestowed the prestigious L’order Du Mérite Agricole, France’s secondhighest honour. Prior to opening his own shop, Dominique served as Executive Pastry Chef ofrestaurant Daniel in New York, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in New York’s Soho neighbourhood in 2011 with just four employees. The launch of Dominique Ansel Bakery London in September 2016 marked his first shop in Europe. A brand new concept in London is slated to launch in Covent Garden soon.