Designing Brunch with Villeroy & Boch

A "Flavor Agent" Chef Assignment: Create a brunch menu, original recipes and a buffet design inspired by legendary Villeroy & Boch tableware (est. 1748) using magnificent Miele appliances. 

(Are you kidding? Assignment accepted! Yes, please. )

Oh, one more thing: the event host will be none other than Isabelle von Boch herself, a world-renowned brand ambassador, international celebrity and eighth generation member of the founding family.

(No problem, no pressure...)

Where to begin? How about a farm to table spring buffet on the Artesano line featuring their Three Tiered Stand with a plated egg recipe inspired by the gorgeous Amazonia design? I quickly sketched my plan and began testing my recipes. 

Imagine the excitement of unwrapping 99 pieces of tableware as they arrived a few days in advance, some casual and simple, many in stunning, jewel-toned designs. It was plate ware, everywhere. 
We washed, polished and prepped for Isabelle's arrival, not quite knowing what to expect. Would she be pleased? Is she demanding? How could she not be? On the morning of the class, as she strode into our culinary center (on fabulously long legs), I was just finishing my buffet display.

And? She just, absolutely, totally, unabashedly loved it. Her comments and compliments will stay in my soul forever. As I stood there with a happy tear in my eye, our lucky guests arrived. Class began. 
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Isabelle was one of the most dynamic, inspiring, hilarious and mesmerizing speakers I have ever worked with and I have worked  with the best. Her philosophy of "casual elegance" and her love of food, design and entertaining was captivating.  She showed us dozens of ways to mix and match sizes, patterns and colored place mats to create striking table-scapes. We were all captivated.

I was thrilled to demonstrate my "Eggs in the Clouds with Black Forest Ham & Brioche" to the class. I customized the classic egg concept, adding ham and brioche for a much more satisfying entree. The entire dish was made magic by using the Miele Combi Steam oven. I toasted the brioche rounds in the Max Broiler Setting, topped them with the whipped egg mixture, dropped the yolk back in and cooked the eggs with the asparagus (at the same time!) in the Combination Mode which uses both the Convection Oven setting and Steam. This remarkable setting makes the eggs come out fluffier, whiter (no brown, hard edges) and more tasty than any other method. The yolks were perfectly runny. Just wow. 

After the class and buffet, the photos and laughter, it all seemed to be over too soon. We had shared a incredible meal, an amazing experience and we all missed her the moment she strode back down the stairs to her awaiting cab. ("Isabelle, come back.") 

Lucky for us, as she whisked out of the door she promised us that this would be the just the beginning of a long and fruitful relationship. I think so too. 

For that, I am deeply grateful.

Until the next adventure, this is your Flavor Agent, chef Rachelle signing off...

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