Congratulations: BrunchButler.com on KTLA – Bravo Raphael and Herbie!

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Swiss green card lottery winners, entrepreneurs Raphael and Herbie’s Hollywood dream come true. Here they are, introducing the already mega-successful Zürich-born concept to West Angelenos on KTLA’s morning show.

“Impress your date with a flawless breakfast the next morning with Roomservice by BrunchButler.com“

Bravo guys!

#SwissBizLA: A new Star in LA’s culinary firmament: Switzerland’s BrunchButler comes knocking at your door… “Roomservice!…”

Fresh from the heart of Europe, BrunchButler is on a mission to redefine “brunch culture” and provide Angelenos with a first-of-its-kind, luxury experience.

Established in Switzerland in 2008 and launching March 17th, 2012 in Los Angeles, BrunchButler offers brunch access 24/7, 365 days a year through a unique brunch delivery and catering service.

Among many other choices, BrunchButler’s signature item is a traditional, nutrient-rich Swiss Birchermüesli made with rolled oats, fresh fruit and berries, nuts and seeds and commonly served over milk or yogurt.

Brunch is served chilled in sleek, white and silver presentation boxes fit for two (or more), with a wide variety of gourmet menu items to pick from. Each BrunchButler box is customizable with combinations of 3 – 4 courses each.

Visit www.BrunchButler.com on Facebook and Twitter.

Congratulations to Angeleno-Swiss Raphael Monsch and Herbie Eigler on today’s launch of BrunchButler.com!

LA Foodbitch Recipe: Steve’s Fabulous Duck Breasts

Once again, I had the privilege of having been served a wonderful home-cooked meal prepared by our friend Steve in the cozy Silverlake cottage-style house he shares with his wife Danielle. Steve impressed me with the most amazing duck breast I had in a long time. Marinated in a herb-infused blood orange ‘bath’ and cooked to perfection, it was a very happy experience for my palate. And how refreshing to find, for once, something different than beef or chicken on my plate!

That’s how he prepared the duck breasts (for 4 people):

Trim 4 breasts and place, skin side up, in a dish. Squeeze
the juice of three or four blood oranges over them so the the meat underneath is immersed. Then zest the oranges over the  breasts, and sprinkle with a few fresh thyme leaves, and some chopped fresh rosemary. Let sit in the fridge for a few hours.

Spark up your grill. Drain the marinade. Season both sides with good-quality sea salt and fresh-cracked pepper (especially the skin). When the coals are red but not too hot, place the breasts, with the skin side down on the grill. Let the skin brown and crisp up, but try not to get them too close to the heat — you don’t want them to blacken. Don’t be afraid to move the breasts around, since there’s a lot of fat in the skin that will cause the flames to leap up.

Cook about 6-7 minutes on both sides. Remove and let rest for at least five minutes.

Steve served the duck breasts with vegetables braised in olive oil.

Thanks for sharing, Steve!