Maison François, the modern-day French brasserie in the heart of St James’s in London SW1, is to launch breakfast and brunch menus, adding an early morning start to the all-day brasserie experience.
As Londoners return to business, founder François O’Neil and the team will be championing the mid-week power breakfast throughout the morning, providing an inspiring space and elegant brasserie menu to fuel important conversation.
Welcoming in the weekend, brunch at Maison François will be laissez faire, with the dining room abuzz with the shucking of Loch Ryan oysters, pastries from the famous dessert trolley and the pouring of pet nat, pinot and cocktails.
Opening in September 2020 to critical acclaim, Maison François pays homage to the grand brasseries of Paris, Lyon and Alsace the influence of which is reflected in the breakfast offering.
O’Neil and Head Chef Matthew Ryle have created a breakfast menu that keeps the French brasserie DNA at its core, taking inspiration from the pair’s favourite spots, from breakfast in Paris at Les Deux Magots to the lively brunch scene in New York, with a nod to Two Hands and Pastis in the Meatpacking District.
Classic breakfast offerings such as eggs royale and scrambled eggs with smoked salmon will be joined by dishes with a French accent, such as mushrooms on toast with pistou; fried egg, boudin noir and coal-roasted peppers; and poached eggs, corn fritter, avocado, chilli, dukkah and herb salad.
The menu also sees lighter options including Maison granola with berries and Greek yoghurt; coconut chia, blueberry compote with mixed seeds; and rolled quinoa porridge with poached seasonal fruit and almond butter.
A brunch rendezvous at Maison François will be a longer affair with twists on brasserie classics such as the croque madame flatbread, chocolate pain perdu served with pêche roti and crème fraiche or the signature oeuf en gelee, flatbread with escargots, lardons and bone marrow and generous plateau de fruits de mer.
To drink, O’Neil has introduced his signature early riser cocktails such as the Caesar, a classic take on the Bloody Mary using fresh clamato juice, the Maison Bellini or a Frank’s 75, the team’s take on the classic champagne cocktail with a touch of Epping Good Honey and a spritz of Vielle Prune.
An opulent weekend fête at Maison François is made complete with a visit from the bespoke dessert trolley, winding its way through the tables, for guests to take a pick of the house made breads and pastries.
O’Neil said, “Mornings are my favourite time of the day, it's a time to start afresh, get things done and make decisions about the rest of the day. We want to fuel business, conversation, and gatherings.
'The elegant simplicity of French food works incredibly well for breakfast, and as well as some much-loved classics, Matt and I have had a lot of fun coming up with some new creations.
'Come the weekend, brunch will be a grandiose affair with oysters, Maison’s signature cocktails and music turned up a notch.”
Breakfast at Maison François is available from Wednesday 1st September with weekend brunch launching on Saturday 25th September.