The different types of brunches

The “classic” brunch

On va commencer par la version « classique » qui est carrément rentrée dans la carte de certains restaurateurs. La formule Brunch servie à partir de 9 h jusqu’à environ 13/14 h. A la carte (et là ça peut vite flamber côté prix), ou en buffet, (plus raisonnable mais on a tendance à perdre un peu en qualité). Le concept est plutôt « commun », vous venez en famille, ou entre amis, et vous mangez. C’est un peu comme le petit déjeuner à l’hôtel, mais en version un peu plus longue. Tout est généralement très bon, et cette formule convient bien à un créneau horaire, un temps déterminé. La notion de partage est en revanche moins présente. Après tout ça reste un restaurant, et il faudra sans trop s’attarder laisser la place aux clients suivants. Cette version cadre d’ailleurs bien avec le milieu professionnel.

The festive brunch

The second type of Brunch is a much more festive version that you don’t necessarily want to meet your boss at… It has somewhat replaced the midday-midnight or the rustic lunch with a hut atmosphere of yesteryear. It takes place during the day and is generally announced from 10 am to 4 pm even if in reality it ALWAYS overflows. Yes yes I assure you it never ends on time. A menu is generally served which is like a mix of breakfast and lunch. With in the first part crepes pancakes waffles fresh fruit local juices with of course the usual hot drinks: tea coffee chocolate. We find all the elements of the “classic” breakfast: butter bread pastries but also savory with eggs cold cuts cheese chiktaï souskay and other small local delights. After this very breakfast first part come the more traditional hot dishes. These parade from colombo to grilled chicken passing by fish in sauce. All accompanied by pasta rice country vegetables or fries. This kind of brunch is an event in its own right that may require having bought an outfit associated with the theme (I still remember the bohemian chic epidemic at one time). We took the entrance ticket on bizouk or monipass it most often only includes soft drinks and gives access to a real day of fun. All rhythmically by a DJ in charge of raising the atmosphere of the improvised dance floor in a pretty villa reserved for the occasion. We go there with a group of friends or the good girlfriend with whom you never get bored. And unless the DJ was replaced at the last minute by Uncle Albert who had fun passing his entire collection of compasses you will have very little chance of regretting this day. Little tip or good plan avoid professional appointments early in the morning the next day.

The personalized brunch

The third type of brunch erases the two limits that I find in the previous ones. Namely the impersonal side and time constraints. This is the personalized brunch. Not complicated to organize and for good reason you only take care of indicating the delivery location. Let’s take two examples.

This weekend for the anniversary of our seventh week as a couple. So I booked an “ecolodge” with my lover. To have nothing to do except imagine the specialty that our future children will choose after high school I ordered brunch boxes. These are delivered in a transport-friendly case adorned with a few flowers. We will be able to quietly enjoy pastries hot drinks freshly cut fruit and maybe a piece of pig and cabbage ké around the pool. We will open the box when we are hungry and take as long as we want to enjoy it.

Example number 2 with some relatives we decided to climb Morne Larcher. Since not everyone is sporty at heart I decide to close this event with a well-deserved bath at Diamant beach in reward for all the efforts provided. To enhance everything I order for 10:30 am a brunch for eight people that will be waiting for us when we get out of the water. With lips still salty from seawater I can assure you that this meal will mark minds and taste buds. I will have succeeded in creating a real moment of sharing and even better a memory.

Why I fell in love with Gigi’s Caribbean Brunch

As you may have guessed, my heart chose the third version of the brunch. And because we should always listen to our hearts, I went to meet Gigi from Bold Brunch. Her story is charming. During the lockdown, Gigi decided to keep herself busy by cooking. She then started sharing her dishes on social media. A colleague contacted her and asked her to organize a brunch because everything she saw looked delicious. This idea had already been in the back of Gigi’s mind, so she took advantage of this idle time to launch her business. Gigi grew up between Saint Martin and Canada, where brunch is almost a religion, so she decided to draw inspiration from her experiences and offer something different.

On the menu of Gigi’s Caribbean Brunch :

• Crispy chicken breaded with cassava flour, which is similar to a recipe we see in the United States with chicken on top of a waffle with syrup. • Turmeric buns like those we enjoy in English-speaking islands. • Salt cod salad from our neighbors in Saint Lucia. • Pastels originating from Haiti, which are savory beef patties. • Some Cinnamon Rolls like those you may have already tasted in England or Saint Lucia. • Fried plantains that need no introduction and are found throughout the Caribbean.

Gigi was categorical: you cannot have brunch without tea. So she chose a tea with basil, ginger, mint, and cinnamon.

She started her business out of love for cooking and wanted to create an alliance between flavors from elsewhere and those of Martinique. Gigi even represented Europe with her freshness through the addition of salmon, cucumber, and tomato. Her juices are made with fresh local fruits.

As a nod to her origins, she offers fried pork with djondjon rice and pikliz (a mix of grated carrots and white cabbage, onions, and lampion peppers, seasoned with lemon juice and chili) as a hot dish.

Gigi focuses on group formulas for 15 to 40 people and takes care of the setup in Martinique for brunch at the location you indicate (river, beach, at grandma’s, small wedding or baptism…). Everything is provided, cutlery, dishes, recyclable cups, she has thought of everything.

Instead of just reading about it, and before you know it, try Gigi’s cuisine, I suggest you take a look at her Instagram page and if you feel like taking the plunge, don’t hesitate to let us know what you thought of it. Gigi’s little extra: if you stay connected, you may have the opportunity to participate in the type 2 brunch she organizes two to three times a year. With the Be Bold during which she will take you on a culinary and musical tour of the Caribbean with mostly Soca sounds.