Asparagus Promotion @ The Sunday Brunch

Behind the Scenes: Mise en Place and Peeling Day

At our Banquet Kitchen, we believe that the magic of a great dish starts long before it reaches your Buffet. When Sunday brunch feature asparagus from Switzerland and France, our team is hard at work behind the scenes to ensure every dish is perfect. One of the most important steps in preparing these seasonal delights is the mise en place and peeling day.

Led by our talented chef, Patrice, our kitchen team meticulously prepares the asparagus for each recipe. Peeling and trimming these delicate spears requires skill and precision, ensuring that only the best parts make it to your plate. This attention to detail is what allows us to bring out the full flavor of the asparagus, whether it’s being served in a simple dish or as part of a more complex creation.

Our peeling day is a celebration in itself—a day dedicated to honoring the fresh produce and the care that goes into preparing it. We invite you to experience the results of this labor of love, with dishes that truly highlight the essence of spring.