Brunch
The best all-you-can-eat buffet brunch in Jouy-en-Josas
Enjoy an all-you-can-eat brunch in the heart of the Yvelines, prepared by Chef Benoist Rambaud and Pastry Chef César Chavepeyer. Savour savoury and sweet dishes, pastries and other delicacies in a luxurious and friendly setting.
Information and bookings
Date of next brunches :
- 21 Décembre (brunch de Noël)
- 4 January (Galette des rois)
- 15 February (Valentine's Day Brunch)
- 22 March
- 6 April (Easter)
- 31 May (Mother's Day)
- 21 June (Father's Day)
- 12 July (National holiday)
- 1 November (Halloween)
- 13 December (Christmas)
From 12pm to 3pm
80 €/person
95 €/ person with glass of champagne
-50% for children aged 6 to 12.
+33 (0)1 73 95 60 00 | restauration@dolcehotelversailles.com
Brunch counters :
Cold counter Seafood, Fines de Claire n°3 oysters, langoustines, whelks, smoked salmon, local charcuterie, Quercy salad, verrines...
Hot counter Scrambled eggs, cocotte eggs with foie gras, bacon, butcher's cut, grilled fish, seasonal vegetables, Dauphiné gratin, undergrowth fricassee, chicken gyoza...
Cheeses Selection of the Master Cheesemaker
Bakery counter breads, pastries, spreads and butters
Sweet counter pastries, homemade tarts, sweet verrines
Drinks homemade lemonade, various coffees, teas, herbal teas, hot chocolate
... and much more, for a complete gourmet brunch.
Enjoy an all-you-can-eat brunch in the heart of the Yvelines, prepared by Chef Benoist Rambaud and Pastry Chef César Chavepeyer. Savour savoury and sweet dishes, pastries and other delicacies in a luxurious and friendly setting.
Information & Booking:
Dates of the next brunches :
- 14 December (Alpine brunch)
- 21 December (festive brunch)
- 4 January (Galette des rois)
- 15 February (Valentine's Day Brunch)
– 22 March
- 6 April (Easter)
- 31 May (Mother's Day)
- 21 June (Father's Day)
- 12 July (National holiday)
- 1 November (Halloween)
- 13 December (Christmas)
From 12pm to 3pm.
80 €/person
95 €/ person with glass of champagne
-50% for children aged 6 to 12.
+33 (0)1 73 95 60 00 | restauration@dolcehotelversailles.com
Comptoirs du Brunch - An explosion of flavours
Cold counter Seafood, Fines de Claire n°3 oysters, langoustines, whelks, smoked salmon, local charcuterie, Quercy salad, verrines...
Hot counter Scrambled eggs, cocotte eggs with foie gras, bacon, butcher's cut, grilled fish, seasonal vegetables, Dauphiné gratin, undergrowth fricassee, chicken gyoza...
Cheeses Selection of the Master Cheesemaker
Bakery counter breads, pastries, spreads and butters
Sweet counter pastries, homemade tarts, sweet verrines
Drinks homemade lemonade, various coffees, teas, herbal teas, hot chocolate
... and much more for a a complete gourmet brunch.
