There’s a new way to enjoy Sundays in Deerfield Beach, the Royal Blues Hotel launches its Sunday Bubbly Brunch.
Located on the beach, the Royal Blues Hotel is the first and only Relais & Chateaux affiliated hotel in Florida. Known for their world class boutique hotels and restaurants around the world, they spared no expense when it came to the Royal Blues. The beachfront property features just 12 rooms, (all with an ocean view), and is home to Chanson Restaurant, spearheaded by celebrated Chef Sylvain Noel, formerly of the iconic Pearl on South Beach.
Guests will enjoy a spectacular view while enjoying an amazing brunch overlooking the ocean and kicking back for the day. For just $39 per person, guests can indulge in a 3 course meal that includes a delicious patisserie basket with fresh fruit, yogurt, warm croissants and followed with an appetizer of your choice and main course, then add the $15 champagne package available from 11 a.m. to 3 p.m. to –talk about mimosa heaven!
A deal this great, I decided to take a little trip to Deerfield and check it out for myself and all I have to say is, I fell in LOVE! The view, the food, the hospitality; it was the total package and well worth the drive and of course I had to take advantage of the Bubbly Brunch package.
Before I even get in to the meal, let me first explain the beautiful view, a front row seat to the ocean and pier with gorgeous palm trees along the sandy edge and crystal clear blue water- it was picture perfect. The setting was certainly more than ideal for a day of relaxation with good food and of course my mimosa. I had to take this all in and really admire the serene beauty of the ocean. I felt as though I was on vacation.
Then it was time to eat. One of the best parts of my experience was the service, the entire wait staff was very knowledgeable, friendly, and you could tell they were passionate and felt a sense of pride in the food they were serving. As per the suggestion of my server I chose to upgrade my $39 brunch package for an additional $5 to include the Lobster Eggs Benedict as my main course.
To start we had the fresh fruit and pastry basket which included a delicate chocolate croissant and fresh baked danishes along with fresh seasonal fruit, house made jam and Vermont butter. For appetizers we chose the the Key West shrimp cocktail served with a fennel salad and a house-made cocktail sauce and the Italian Buratta and Florida heirloom tomatoes salad. Both dishes were light, seasoned just right, and perfectly portioned. You could taste the freshness of the ingredients in every bite.
Finally it was time for the main course, we chose the Maine lobster eggs Benedict and Eggs Duck Confit served with heirloom carrots and purple potatoes. In a word it was exquisite! The lobster was sweet and savory served over a homemade biscuit served with spinach and a beautiful tomato hollandaise sauce. The lobster literally melted in my mouth and the eggs were poached just right. As for the Eggs Duck Confit, it was a perfect balance of the fresh vegetables and the delicate duck.
Nothing was too heavy or overpowering, the flavors blended together beautifully. I tied it all together with a refreshing signature cocktail, the Mandarin in the Moonlight made with Ocean Vodka, Napoleon Mandarin Orange Liqueur, fresh passion fruit and lime juice. Fair warning, so good you won’t have just one- it’s that good!
It was a perfect day, dining beach side, relaxing with cocktails in hand and even making some new friends. The Chanson Restaurant offered the fine dining experience and “Cuisine du Monde,” featuring fresh seafood, inventive and inspired dishes at a reasonable price. Each dish embodied the best local ingredients like organically-grown produce and seafood from Florida’s very own coast. Next time you’re brunchin’ make sure to head over to the Royal Blues Hotel and take advantage of the Bubbly Brunch.
For a look inside the Royal Blued Hotel click here.
Chanson Restaurant located at the Royal Blues Hotel
45 S Ocean Way, Deerfield Beach, FL 33441; www.royalblueshotel.com
Be the first to comment