This brunch was inspired by the magic of Provence in the summer. It’s elegant but unfussy, layered with soft herbs, sun-warmed stone fruit, and a few shortcuts that still feel chic. Because honestly? Most of us aren’t hosting with a team of prep cooks. And we shouldn’t need one.
There’s something magical about Provence in the summer — the lavender, the light, the slow mornings. That’s the feeling I tried to capture at my table with this brunch.
Andrea
THE MENU
Lavender Lemonade
Party Like a Cateress
Appetizer Plates ( Niçoise Tartine, fresh apricot with honey + salted pistachios, smoked ham with a cornichon)
Zucchini Boursin Galette
Salad Greens with Radish, Herbs, Lemon + Olive Oil
Apricot Clafoutis with Greek Yogurt + Honey
DRINK THE THEME.
PARTY LIKE A CATERESS
LAVENDER LEMONADE
Lavender simple syrup + store bought lemonade and pour over ice. Add a sprig of lavender.
Store Bought Made Chic
APPETIZER PLATES
I love serving a small plate of goodies as an appetizer. Even for a casual brunch like this one, its such an easy way to elevate the meal. To go with the Niçoise Tartine, I kept it simple and French. A slice of smoked ham with a cornichon and fresh apricot drizzled in honey with salted pistachios.
Party Like a Cateress
A great appetizer plate is all about contrast — mix creamy with crunchy, sweet with salty, something rich and something bright
NIÇOISE TARTINE
To keep with the southern French flow, I created a Niçoise Tartine which was the star of the appetizer plate. To Make a Niçoise Tartine:
- Slice a baguette into 1/2 inch pieces and brush with olive oil. Bake at 350 for 5 minutes
- Drain 1 can tuna (with oil) and mix with 1 tbsp dijon, 1 tbsp mayo and season with salt + pepper
- Press 1 -2 tbsp of the tuna onto the bread. Layer with slice of hard boiled egg, arugula, cherry tomato + pitted olive. Season with sea salt + herbs de Provence
- If you’ve got any edible florals or some herbs add those to the plate too
ZUCCHINI BOURSIN GALETTE
directions to follow
1 sheet frozen puff pastry thawed
1 pkg flavoured Boursin cheese
1/2 cup grated gruyère cheese
1 large zucchini thinly sliced
1/4 cup whole mint or basil leaves ( plus extra for styling)
1 tbsp olive oil
Salt + pepper to taste
Honey (optional)
ZUCCHINI BOURSIN GALETTE
- On a piece of parchment, lightly roll out 1 sheet of puff pastry. Poke holes all over with a fork
- Spread one package of Boursin cheese ( I used Basil + Chive) leaving one inch around the perimeter
- Add mint, basil or any other fresh herbs
- Sprinkle on grated gruyère cheese, season with salt + pepper
- Slice one zucchini into very thin rounds and toss with olive oil, salt + pepper
- Lay the slices on top of the cheese slightly overlapping them
- Fold the edges of the pastry over and pinch where the edges meet
- Brush pastry with egg wash (beaten egg + splash water)
- Bake for 35-40 minutes
- Style with more herbs
- Drizzle with honey tableside
APRICOT CLAFOUTIS
It doesn’t need to be fancy- just something that fits the mood. A sweet way to finish the night.
Party Like a Cateress
The way you finish a dish matters. A drizzle, a dollop, a sprinkle- it’s the difference between served and styled.
Party Like a Cateress
Party Like a Cateres
You don’t need much on the table — just good food and beautiful pieces. I love old wood, handmade ceramics, simple linens. It all tells a story without trying too hard
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