Italian brunch at the Bvlgari Hotel Paris: a prestigious gourmet experience

Just a stone's throw from the Champs-Élysées, the Bvlgari Hotel offers a brunch with an Italian accent by chef Niko Romito. In a prestigious setting, this gourmet interlude combines elegance, generosity and characterful cuisine.

If you're a fan of Italian cuisine, chef Niko Romito's brand-new brunch at the Bvlgari Hotel is sure to please. Nestled on the prestigious Avenue George V, this five-star hotel elegantly combines contemporary refinement with delicate nods to the Italian Renaissance, a harmony that can be found both on the plate and in the atmosphere of the place.

Offered exclusively on Sundays, the all-new brunch is built around a five-part menu, conceived as a gourmet Italian stroll. It begins with a choice of eggs cooked to your liking, followed by a generous assortment of antipasti, before giving way to a pasta creation inspired by the moment, then a carefully prepared main course, and finally a refined selection of desserts. The experience alternates between elegant table service and self-service buffet, offering a balance of comfort and freedom.

The menu comes in a choice of two formulas: one at 140 euros, including a hot drink, a fresh fruit juice of your choice and waters, the other at 170 euros, enhanced bya glass of Moët & Chandon Grand Vintage 2015 Champagne. Once you've selected your formula, you can personalize your experience by choosing the way your eggs are cooked, as well as your hot drink and fruit juice.

The eggs are served with a focaccia to share, both soft on the inside and subtly crispy on the top and edges. This moment of sharing continues with a crudo, composed of different varieties of fish such as sea bream or salmon, providing an ideal touch of freshness as an accompaniment.

Throughout the brunch, plates can be accompanied by an assortment of antipasti from the buffet. Mixed salads, vitello tonnato, Italian cakes, Italian-style club sandwiches: the diversity of offerings means there's something for everyone. For fans of charcuterie and cheese, two dedicated buffets offer a wide choice of products from Italy, with a specialist on hand to explain the specificities and differences between each product.

Then it's time for the hot dishes, with the pasta of the moment as a transition. The current menu features penne rigate with basil sauce, and risotto delicately flavored with balsamic vinegar. A gluten-free alternative is available for the pasta, allowing everyone to enjoy this step to the full. The creamy, flavorful risotto is a perfect match for the acidity of the vinegar, while the penne offers a generous plate, even if the absence of fresh pasta is regrettable.

Once the pasta has been tasted, the service continues with two small hot plates: cod with spicy tomato and potatoes, and a Montbéliard beef tagliata with rosemary. The cod is a subtle match for the tomato, although the latter could use a little more intensity. The tagliata, for its part, seduces with its tenderness and perfectly controlled cooking, offering a fine conclusion to savory dishes.

To round off this gourmet journey, the dessert buffet is an immediate eye-catcher. Carefully arranged, it combines Italian classics with more original creations: airy tiramisu, tangy lemon tart, beautifully soaked strawberry baba, fluffy crêpes ready to be filled, pistachio maritozzo with generous cream, a refreshing fruit salad... The abundance and aesthetics of the buffet make it a real highlight, as pleasing to admire as it is to taste. A gentle, refined conclusion that matches the rest of the brunch.

Brunch is characterized by its great generosity, so it's a good idea to moderate your selection of antipasti at the beginning of the meal, so as to fully enjoy the dishes served at the table, and above all to save room for the dessert buffet, a real grand finale. The experience appeals to families, couples and groups of friends alike, in a setting that is both convivial and elegant. The price, though high, reflects the quality of the welcome, cuisine and decor, as well as the richness of the offer. One thing's for sure: you'll leave the table satiated, both by the diversity and the abundance.