Luxirare's 'Monk's Head Brunch' packs the best of Parisian snack foods onto a single plate. The post gets at the monotony of midday meals, often the site of banal French toast dishes and basic scrambled eggs.
Freshly shaved bits of Monk's head cheese shake up the brunch lot here. Warmed butter rolls are used as the gooey base upon which sliced figs are stacked. The directions recommend the use of a Girolle to carve the thin slices, a tool that can be purchased at most kitchenware stores.
The Monk's Head Brunch adds an unexpected alcoholic twist to its take on French cuisine. Dried apricots are soaked in a bowl of Grand Marnier with shredded bits of hot pepper, giving way to sweet and savory flavors.
High End Parisian Lunches
The Luxirare 'Monk's Head Brunch' is Delectable and Upscale
Trend Themes
1. Elevated Brunch - The trend of upgrading classic brunch dishes with high-end ingredients and unique flavor pairings presents an opportunity for luxury food brands to innovate.
2. Cheese-based Dishes - The use of high-quality, artisanal cheeses as the main ingredient in dishes, such as the Monk's Head Brunch, presents an opportunity for cheese makers to market their products in new ways.
3. Alcoholic Twists - The trend of adding unexpected alcoholic twists to classic dishes, such as the Grand Marnier-soaked apricots in the Monk's Head Brunch, presents an opportunity for liquor brands to partner with restaurants and caterers for unique flavor experiences.
Industry Implications
1. Luxury Food - Luxury food brands can capitalize on the trend of elevated brunch dishes by creating high-end product lines featuring unique, artisanal ingredients and innovative flavor combinations.
2. Artisanal Cheese - Cheese makers can create niche markets by targeting consumers looking for unique cheese-based dishes, such as the Monk's Head Brunch, and marketing their products for use in upscale and gourmet meals.
3. Liquor - Liquor brands can partner with restaurants and caterers to create unique flavor experiences, such as the Grand Marnier and hot pepper-soaked apricots in the Monk's Head Brunch, and market their products as essential ingredients for elevated dining experiences.