Brunch Exchange Berlin // 29.3.2014 // Effizienzhaus

Menu:

– Farmer’s breakfast, or traditionally and locally known as Bauernfrühstück

– Asparagus tarte with elderflower syrup

– Apple pancakes with rhubarb syrup

– Herb-Quarks

–  Baked pears wrapped in bacon and pierced with walnuts

Thanks to Violetta Engelien, Charlie and Joanne Mbaga, Carlo Held and Eckehard Mewes.

Asparagus tarte - minutes before its transformation in the oven.

Asparagus tarte – minutes before its transformation in the oven.

Colours; incidentally those of the Cameroonian flag.

Colours; incidentally those of the Cameroonian flag.

Cutting onions for the farmer's breakfast. If Benetton needs inspiration...

Cutting onions for the farmer’s breakfast. If Benetton needs inspiration…

Joanne and Violetta - kitchen  dynamics around 10 pm.

Joanne and Violetta – kitchen dynamics around 10 pm.

Carlo.

Carlo.

Exercise in dexterity: filling profiteroles with Quark and jam.

Exercise in dexterity: filling profiteroles with Quark and jam.

Our pear creation.

Our pear creation.

More aesthetic pleasures.

Close-up: farmer’s breakfast in  the making.

We made 100 pancakes - this is 1 quarter.

We made 100 pancakes – this is 1 quarter.

Famer's breakfast.

Farmer’s breakfast.

15°C, Berlin City. Our first brunch in the garden.

15°C, Berlin City. Our first brunch in the garden.

Relaxation: the guests enjoy the sun and the food.

Relaxation: the guests enjoy the sun and the food.

Private corner under the trees.

Private corner under the trees.

Team.

Team.

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