Who put the “French” in French toast?
I’m always surprised there is not more brioche served in the Maldives at the high end resorts. It is a truly elegant bread. A staple with the delicacy of foie gras. And often the way the trendy London gourmet burger bistros decadently dress up their ground beef in order to charge $30 for it.
Or for breakfast – well, any time really, slathered with Nutella. Four Seasons Landaa Giraavaru’s breakfast features a brioche French toast garnished with candied orange peel. More “Pain Doré” than “Pain Perdu” (Both are the French words for “French Toast – I guess they don’t call it “Our Toast”. “Pain Doré” translates to “Golden Bread” while “Pain Perdu”, the more prevalent name, means “Lost Bread” referring the dishes ability to resurrect old or stale bread). Maybe just a little dollop of Nutella…
A bit of research found that Gili Lankanfushi also serves brioche French toast, but I will give this nosh nod to Landaa for their mouth watering treat tweet.
“In my day, we had fantastical feasts when I lived in the palace.” – Ursula, The Sea Witch
I’ve seen a lot of fare offered up on the smorgasbord that is the Maldives buffets. But first time I encountered fresh, octopus sashimi (or as our young son called it “Sea Witch” from Ariel) was at Velaa’s expansive breakfast banquet. Fantastical.
Witch food are you eating for breakfast??
If you want to celebrate today’s national day of the land of the Rising Sun straight from the rise of the sun, then Sun Siyam Irufushi offers a fresh a Sashimi Bar at its breakfast buffet. Our Japan blogging son Chase (chip off the old block) would have loved this option. He savours Japanese culture, adores sushi and sashimi, and ordered it the most often when we visited the Maldives as a family. The profusion of fresh fish in the neighbourhood make this culinary favourite a treat the whole day long.
The Maldives is full of colour and that includes colourful individuals. At LUX Maldives, you can get these characters on your plate, and I don’t mean in a Sebastian “Under da’ Sea” way. Their pâtissier du pancake Rahmat has taken griddle art to a new level of virtuosity. To celebrate yesterday’s Pancake Day, his portraits included Teenage Mutant Ninja Turtle (directly below) and Iron Man (next photo down). At bottom you can see him working on Flipper. But, especially being LUX, the big star of the show was Whale Shark (see above).
Flippin’ fine fritter critters!
Often it is the little touches that turn the ordinary into the extraordinary. I had to start off my Best of the Maldives posts on Coco Bodu Hithi with their creative pancake station. I already featured the special Maldivian flag pancake made for the 50th anniversary celebrations a fortnight ago. But that was just a sample of the creative concoctions the chef Endro (see photos below) makes.
He uses three types of pancake batter – (a) Red (strawberry), (b) Brown (chocolate), and (c) White (plain). He made the above “Love” heart for me to give Lori and a special “Maldiv” flapjack for me.
In fact, this post made me realise that I didn’t have a “Breakfast” category tag…yet.
One of my most memorable exotic breakfast concoctions has been Huvafenfushi’s tropical twist on a breakfast crepe. They also infused their batter with coconut, but then added carmelised banana, palm sugar and lime syrup.
Waffle, waffle, waffle! There’s a day for everything, it seems, and today happens to be Waffle Day (a Swedish tradition).
I always wonder why more resorts don’t add a touch of the exotic to ordinary dishes. Which is why when I like to fuss over the exotic soupcon added to the soup, or the delicate tropical ingredient added to the delicacy.
One example is Vilamendhoo’s coconut waffles. All resorts have a breakfast buffet and most serve have a pancake and waffle station. Just a touch of coconut turned Vila’s from an ordinary offering to an extraordinary extra.
Let them eat eggy bread! A toast to Bastille Day today.
I’m a bit of a breakfast aficionado. Most important meal of the day. My tastes range from the refined (eg. Eggs Benedict) to the profane (eg. grits with maple syrup). Lori makes a superb version with cinnamon and vanilla. Most resorts will have variation on ‘French Toast’ on their menu or buffet. But One & Only Reethi Rah’s was truly sublime. Coconut Banana Pain Perdu sprinkled with powdered sugar and served with whipped butter and a fruit coulis.
And what goes with peanut? Jelly!
It is also a tasty spread for one’s morning toast and a regular fixture on all Maldives breakfast buffets. But Constance Halaveli stands out with 12 varieties on offer including – Passion Fruit, Strawberry, Apple & Cinnamon, Lemon Marmalade, Apricot, Banana, Pineapple, Mango & Papaya, and Mango.
As Apple announced today, sometimes you just need a little iPad.
Even sequested on an exotic ‘no shoes, no news’ island. Some people do miss their daily news tidbits, sports scores, and Facebook cat pictures over coffee in the morning. Lily Beach has its own offering for people who need a little iPad fix with their ‘iPads at Breakfast’ offering. They keep a selection of iPads at the restaurant that guests can borrow and use in the dining area in the wifi hot spot.