Collaboration: Chef Stelio Perombelon

Easter brunch is no small affair! After being stuck inside all winter, now is the perfect time to get out of hibernation and celebrate with your family. After all, who wouldn’t want to take advantage of brighter spring days and maybe even open the patio door to let a light breeze of fresh air inside?

Setting the stage

Setting the stage of the perfect Easter brunch is simple: opt for soft colours that are soothing and anything but brash. Consider a tablecloth with delicate embroidery. When it comes to the menu, aim for a balance between colourful, springtime cuisine and the comfort
of warm dishes that fill the room with
delectable scents.

1. Joie XL ice cube tray, Archambault, $4,99
2. Provencal tablecloth in grey, Gluckstein Home, 
Hudson’s Bay, $54,99


For a fresh take on a classic aperitif, I made an original syrup using herbal teas from DAVIDsTEA to create an extraordinary kir. The beauty of these syrups is that they can also be mixed with sparkling water to make lovely mocktails.

1. Alpine Punch Rooibos Tea, DAVIDsTEA, $7,98/50 g
2. Hibiscus Splash Herbal Tea, DAVIDsTEA, $8,98/50 g 
3. Teal Stick Infuser, DAVIDsTEA, $15 
4. Parés Baltà Organic Cava Brut, SAQ $16,80

Kir with DAVIDsTEA Herbal Tea Infusion 

For 800 mL of syrup: 
- 500 mL water 
- 500 g (2 1/2 cups) sugar 
- 25 g (1/4 cup) Hibiscus Splash or Alpine Punch tea 

Combine the water and sugar and bring to a boil. Remove from heat and add the tea (previously strained in an infuser or cheesecloth). Infuse for 10 minutes, then remove the tea and cool.

To make the kir, pour 1 tbsp of cold syrup into a champagne flute and top with champagne or sparkling wine, pouring gently.

The trick

Since there is no such thing as a brunch without eggs, I often like to make a classic egg sandwich using waffles instead of bread. It’s the perfect mix of hot and cold, creamy and especially unique! It also makes for an ideal canapé.

The classics

The carrot soup with Nordic shrimp is a perfect choice, thanks to its pretty colour and velvety texture. The chicken legs simmered in mushrooms and cream also make for a winning combination—who doesn’t like a saucy chicken, especially when it’s served with a nice loaf of fresh bread you can use to mop up leftover sauce?

1. J.A. Henckels meat knife, Centre du rasoir, $55 set of 6
2. Matty small soup bowls in beige, Think Kitchen, $2.39 each

The best pie

Don’t let all the maple products out there go to waste, either, because in my opinion, sugar shack season is always too short. This maple syrup pie has long been one of my favourites. The recipe comes from Île d’Orléans, and I am very happy to take this opportunity to share it with you.

1 - Emile Henry tart plate in blue, Hudson’s Bay, $56,99

Maple Syrup Tart 

Serves 8–10 people: 
- 1 cooked pie shell (26 cm in diameter) 
- 375 mL maple syrup 
- 250 mL 35% MF cream 
- 50 mL water 
- 1/3 cup corn starch

Mix the water and cornstarch in a small bowl and set aside. Heat the maple syrup and cream in a medium saucepan. While the syrup mixture boils, add the starch mixture and boil for 3 minutes, stirring with a whisk. Remove from heat and pour the hot mixture into the pie shell with a ladle. Let cool for 30 minutes at room temperature, then refrigerate for a minimum of 6 hours before serving.

For young and old

Given that it’s Easter, let’s not forget about chocolate! There are just as many great options for adults as there are for children. Then again, we’re all well aware that adults can’t resist those little chocolate eggs ;)

1. Jord pasta bowls, Think Kitchen, $7.99 each
2. Chocolate eggs, Laura Secord, $7.99/pack for 160 g 
3. Fine chocolates, Chocolato, $10.50 for 6