Raymond Blanc talks breakfast

February 12, 2015 3:57 pm Published by Leave your thoughts

“I aim to offer my guests the best breakfast experience, reflecting both our commitment to organic holistic values and also the need for celebration and enjoyment. For me, I am tempted by the flakiest baked croissants and pain au chocolat, the freshest newly laid eggs and the finest dried cured, locally farmer bacon. For a wholesome and lighter breakfast I will make Museli, based on the original recipe created by a Swizz Naturopathic doctor Dr Maximillian Oskar Bircher-Benner in the early 19th century. By soaking the muesli you re-hydrate and soften the ingredients rendering them more digestible and making the nutrients more available.”

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This post was written by Gemma Harris

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