There’s something wonderfully civilized about a French brunch: a sparkling glass in hand, warm brioche on the table, and eggs cooked with the care the French are known for. Chef Melissa Pelkey-Hass brings the charm of a Parisian weekend morning to The Cook’s Warehouse with an elegant menu that’s easy to make at home and lovely to share.

Chef Melissa will teach you the techniques behind classic French egg cookery, from a tender, custardy oven-baked omelet that rolls up beautifully, to soft-boiled eggs with perfect jammy yolks every time. You’ll learn to make a bright, balanced vinaigrette, how to give simple brioche a bakery-worthy finish, and how to whisk together a no-fuss clafoutis batter. You’ll go home ready to host a brunch that feels special without keeping you in the kitchen while your guests enjoy themselves.

What’s on the Menu:

• Fleur de Maman Spritz: A light, floral sparkling cocktail to toast the occasion. It’s refreshing and pretty in the glass, and the perfect way to start.
• Brioche Toast with Vanilla Sugar: Thick slices of buttery brioche, toasted until golden and finished with fragrant homemade vanilla sugar. It’s simple, indulgent and impossible to stop eating.
• Omelette Roulée au Four: A classic French rolled omelet baked in the oven for an extra-tender, custardy texture. It’s an impressive technique that makes it easy to serve a crowd.
• Asparagus and Leek Vinaigrette with Soft-Boiled Eggs: Tender asparagus and silky leeks dressed in a bright mustard vinaigrette and topped with soft-boiled eggs. Their rich, golden yolks become part of the sauce.
• Clafoutis: A rustic French dessert of fresh fruit baked in a light, custardy batter, then dusted with powdered sugar and served warm. It’s the sweet finale every brunch deserves.

Come hungry and ready to linger. You’ll taste every dish, sip the spritz, and leave with recipes for your next weekend gathering. Skip the brunch lines on the Westside and bring a little Paris home to your own Atlanta table.

Sunday, December 20th - 10:30am to 1:30pm

Prices listed per person.