Sunday, 9 November: Discovering Pad Thai<\/h3>\n
Head to Thailand, a country where balancing flavours (sweet, savoury, sour and spicy) is a true philosophy.<\/p>\n
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- Requirements for the <\/strong>recipe: Beyond the famous Pad Thai<\/strong> (prepared according to tradition, with homemade tamarind sauce and just the right amount of peanuts and chilli), we explore the richness of curries and spicy salads. Authenticity lies in the use of fresh herbs (lemongrass, galangal, kaffir leaves) that we strive to incorporate into our dishes.<\/strong><\/li>\n
- On the <\/strong>t<\/strong>able:<\/strong> Expect fragrant soups, fresh spring rolls, and desserts made with sticky rice and mango, just like you’d find at the street stalls in Bangkok.<\/li>\n<\/ul>\n
Sunday, 30th November: Australia, a wild land?<\/h3>\n
Australia offers a cuisine as vast and diverse as its territory, combining British heritage and Asian influences.<\/p>\n
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- Recipe Requirements:<\/strong> We pay homage to classic bush tucker (desert cuisine) dishes as well as revisited comfort foods. The key is to use ingredients that are often unfamiliar in Britain, such as certain berries and spices. Not forgetting the essential Lamington (coconut and chocolate cake), prepared with the required lightness.<\/li>\n
- On the <\/strong>table: A surprising mix of hearty savoury dishes typical of Australian brunch, iconic sweet treats, and local ingredients (from our network of producers) taking centre stage.<\/strong><\/li>\n<\/ul>\n
Sunday, 28 December: Hej Hej Denmark<\/h3>\n
End the year in the spirit of hygge<\/em> (cosiness and conviviality) with a Scandinavian brunch.<\/p>\n
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- Recipe requirements: Danish cuisine focuses on high-quality fish, rye bread (Rugbr\u00f8d) and pork dishes. The centrepiece of the brunch will be Sm\u00f8rrebr\u00f8d<\/strong>, artistically garnished slices of black bread. We respect the balance between sweet and savoury flavours and fermentation, which are characteristic of Nordic cuisine.<\/strong><\/li>\n
- On the <\/strong>table: Assortments of marinated herring, salmon, local cheeses, cold meats and, of course, the famous Wienerbr\u00f8d<\/strong> (Danish pastries) for a comforting sweet treat.<\/strong><\/li>\n<\/ul>\n
Practical information for your gourmet trip<\/h3>\n
Each World Cuisine Brunch is served from 11 a.m. onwards.<\/p>\n
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- Price:<\/strong> Adults \u20ac29<\/strong>, Children \u20ac15<\/strong> (excluding drinks).<\/li>\n
- Location:<\/strong>\u00a0Mama Tr\u00f8tter<\/strong>, 13 Rue du Coll\u00e8ge, 38200 Vienne.<\/li>\n
- Reservations:<\/strong>\u00a0Essential!<\/strong> Our brunches are often fully booked. Be sure to reserve your table to guarantee your visit.<\/li>\n<\/ul>\n
- Location:<\/strong>\u00a0Mama Tr\u00f8tter<\/strong>, 13 Rue du Coll\u00e8ge, 38200 Vienne.<\/li>\n
- On the <\/strong>table: Assortments of marinated herring, salmon, local cheeses, cold meats and, of course, the famous Wienerbr\u00f8d<\/strong> (Danish pastries) for a comforting sweet treat.<\/strong><\/li>\n<\/ul>\n
- On the <\/strong>table: A surprising mix of hearty savoury dishes typical of Australian brunch, iconic sweet treats, and local ingredients (from our network of producers) taking centre stage.<\/strong><\/li>\n<\/ul>\n
- On the <\/strong>t<\/strong>able:<\/strong> Expect fragrant soups, fresh spring rolls, and desserts made with sticky rice and mango, just like you’d find at the street stalls in Bangkok.<\/li>\n<\/ul>\n
![\"MT-brunch-25-26\"](\"https:\/\/www.mamatrotter.com\/wp-content\/uploads\/2025\/11\/MT-brunch-25-26.jpg\")
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