Origin of briocheFrench
A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.
Origin of briocheFrench from Old French from broyer, brier to knead of Germanic origin ; see bhreg- in Indo-European roots.
- Load up before a long morning hike with vegetarian-friendly breakfast choices such as brioche, omelettes and croissants.
- Brunch items feature a tofu scramble as well as egg sandwiches, wraps, frittatas and benedicts, and classics including French toast (made with brioche and Wisconsin apple compote), buttermilk pancakes with local maple syrup, and a malted Belgian waffle.
- The Sunday brunch menu offers an extensive selection of French inspired items such as house-made pates, escargot, cheese plates, and a brioche bread pudding.
- Past offerings have included Achatz's version of peanut butter and jelly, a peeled grape dipped in peanut puree and wrapped in brioche, or a bowl of duck topped with mango and yogurt served on top of a lavender-scented pillow.