Standout Breakfast At Clos De Sens

They structured the morning menu like another meal: “As the house is slowly awakening from its tender dreams, nature, full of excitement, is ready to present your breakfast.” How can you not wait in anticipation? They had thought carefully about it—the first meal of your day. This is not just a plate of scrambled eggs with some toast on the side (nothing wrong with that). Rather, it was served in a small cocotte, where you are tasting, not scoffing, with the option of mushrooms, goat cheese, or plain. I went for plain, as there was already fresh cottage cheese on the table among other cheeses I wanted to try.

I saw this as another tasting session: small portions of everything, with an array of breads and pastries, many of which were made gluten-free. For all the kitchens that can’t be bothered and offer nothing, it’s official—you are lazy and need to do better. Sweet and savoury options were available, the opportunity to fulfil both cravings! The lake fish appeared again, smoked in their own garden, alongside a lake fish rillette, both sitting subtly and smugly on the plate. And if this fish were a person, it would have every right to go around telling people, “I’m kind of a big deal.”

This is an extension from the night before at the restaurant; it matters, and attention to detail prevails here as well—which, if it didn’t, you would notice straight away. Fruit extraction, the addition of sage into their yoghurt, fruit compotes that wow, even a croque champignon made with Beaufort. The choice is enough, but not too much. You don’t often come across proper breakfasts that allow you to slow down with the producers, the makers, bakers, and everyone in between who share the same ethos. This is how the best breakfasts are created: no deviating to the easier route, too scared to change or try to be better. Take a leap, because when you do, it’s all worth it in the end.