Caravelle Logo

Brunch

When we first opened Caravelle, it was all about brunch. Saturdays and Sundays were crazy busy, yet the evenings took a little longer to get going.

In an effort to boost night time trade we came up with a plan to tap into the Barcelona obsession with brunch, and decided to turn pretty much everything into brunch. So we came up with all kinds of dishes, from lamb shanks with French toast and mint hollandaise, to smoked salmon crumble with hollandaise ice cream. We even had a tapa of deconstructed hollandaise. Whenever we came up with a new dish, we would all sit down and work out how we could “brunch it the fuck up.” We would often high five for hours after these sessions. Soon, the lines between dinner-brunch and brunch-brunch became blurred. We even got confused about what to call lunch-brunch. It took over our lives. Friendships splintered under the weight of all that brunchification. And then, just before the birth of our second child, half the kitchen walked out. Then we realised it. We hadn’t so much as burned out as brunched out. And then there was that word. Brunch. Is there a lamer word in the english language? If ever a word wore a Ralf Lauren jumper draped over both shoulders, it would certainly be “brunch.” So we entered a period of de-brunchification. Hollandaise came off the menu, and I mean off everything from the menu. But to this day, we still struggle to assign the correct dishes to the right meal times. This, for instance could be dinner in some parts of France. But it’s not. It’s brunch. 2 leeks, trimmed, chopped 3 cloves garlic chopped Grated zest of half a lemon 1/4 grated nutmeg 150g Parmesan finely grated 500ml double cream 4 eggs 1 bunch of spinach Salt pepper Pre heat oven to 200c. Slowly sauté the leeks until soft and lightly caramelised. Add the garlic and cook for another couple of minutes. Add cream and bring to a very gently simmer. Keep scraping the bottom of the pan to make sure it doesn’t stick. Add the nutmeg, lemon zest and continue to cook until the cream is reduced by 1/4 to 1/3. Add 100g grated Parmesan and season with salt to taste. Set aside until you are ready to cook. Finely shred the spinach and stir into the cream mixture. Half fill a casuela or shallow baking dish, crack in the eggs, then gently pour the rest of the mixture in, making sure the eggs are covered. Sprinkle the rest of the Parmesan over the top, and if you’re feeling sparky, some chunky breadcrumbs as well. Drizzle with a little oil and bake at 200c for 8 to 12 minutes, depending on how you like your eggs. Eat, then go back to bed and make slow, thoughtful love. Soda stream of consciousness

Find Us

Carrer Pintor Fortuny 31
08001 Barcelona

CALL US + 34 933 17 98 92

MONDAY 9.30 – 17.30
TUESDAY - FRIDAY 9.30 – 01.00
SATURDAY 10.00 – 01.00
SUNDAY 10.00 – 17.30

MAIL US

We Smoke Cure Bottle Brew Pickle Ferment