How to host a french-approved Boxing Day brunch

The team at café and bakery Maman Toronto are known for their aesthetically pleasing and deli

cious blending of Michelin-level cooking with home

style recipes from the South of France, so naturellement we asked them for

tips on how to master an effortless epicurean feast on

December 26. Make it a buffet. This makes it easier to cater

to your guests and allows everyone to eat at their own pace. Decorate outside the box. Create some elevation among the dishes using cake stands or upside-down wooden crates or salad bowls. Add some natural elements, such as tree branches, candles, holly and pine cones. Christmas-dinner leftovers are your friend. Has the cheeseboard been finished? How about the turkey? Think of all the elements that

can be incorporated into your brunch menu. Drinks should be fresh and light. Like a French 75. ( Psst: Maman’s recipe is on the next page.) h

Champagne 1 oz. (30 mL) dry gin 3/4 oz. (22.5 mL) lemon juice 1/4 oz. (7.5 mL) simple syrup 1 rosemary sprig 4 or 5 ice cubes Put gin, lemon juice, simple syrup and ice in a shaker and shake for 15 to 20 seconds. Pour into a coupe, leaving room for the champagne (at least half of the coupe’s capacity). Top up with champagne, garnish with rosemary and serve.