Our savoury recipes: brunch, lunch and homemade daily specials

There is that smell of butter melting in a pan, on a Sunday morning in April when no one is checking the time. The table isn’t set — it fills up as the mood takes you. A fresh salmon toast resting beside a still-warm cheese scone. Scrambled eggs that spill softly across the plate, toasted bread that crunches under the tooth. Savoury brunch is exactly that: a moment that refuses to choose between breakfast and lunch, that stretches out and welcomes everyone around the same table.

At Marlette, our savoury recipes don’t play for spectacle. They bet on simplicity and goodness: freshly prepared ingredients, artisan know-how, and the conviction that a shared meal doesn’t need to be complicated to be memorable. Here are our favourite recipes — the ones we make in our coffee shops on the rue des Martyrs and the rue des Abbesses, and that you can recreate at home with a few good ingredients and a little time on your hands.

🥑 Avocado toast, the classic that never gets old

Why it works every single time

Avocado toast is not a passing trend. It’s a simple base on which a thousand variations are built. Good toasted bread, a ripe avocado crushed with a fork, a drizzle of olive oil, a pinch of salt — and there you have it. What makes all the difference: the quality of the bread and the freshness of the avocado. No shortcuts possible.

We like to add:

• Toasted sesame seeds for crunch
• A soft-boiled egg on top (the runny yolk is the detail that changes everything)
• Sometimes crisp radishes, sliced thin
• Always a turn of the pepper mill

The Marlette version, the one we serve at the counter

In our coffee shops, avocado toast can be ordered at any hour. The bread is toasted just before serving — never in advance. The avocado is roughly crushed, not blended into a smooth purée. We add a squeeze of lemon, a whisper of Espelette pepper, and fresh cheese for those who want a little extra softness. Everything prepared by our hands, served on a ceramic plate chosen for its pale colour. Nothing forced — just what’s needed.

🍳 Scrambled, soft-boiled, soft-set: the perfect triptych

Slow-cooked scrambled eggs

Forget the quick, high-heat scramble. Good scrambled eggs are made over low heat, with patience. Allow 8 to 10 minutes, stirring gently with a wooden spatula. Add a knob of butter at the end of cooking — not the beginning. The result: a creamy, almost mousse-like texture that bears no resemblance to the rubbery eggs you find elsewhere.

At Marlette, we serve them with:

• Toasted sourdough country bread
• A little freshly chopped chives
• Sometimes smoked salmon, sliced thin

The soft-boiled egg, a technical gesture made simple

Six minutes in boiling water. No more, no less. Take the egg out, plunge it into a bowl of iced water to stop the cooking. Peel carefully — the white should be set, the yolk still runny. On toast, in a salad, or alone with a little fleur de sel: it transforms any dish.

Soft-set eggs, the breakfast of childhood

Three minutes of cooking. An egg cup. Buttered bread cut into soldiers. That’s all. You dip, you eat, you start again. Nothing sophisticated — just that simple pleasure you never tire of returning to. In our coffee shops, some customers order this every morning. Same ritual, same smile.

🥐 Savoury pancakes: when sweet turns indulgent

The base batter, the one that changes everything

Savoury pancakes start from a classic batter (flour, eggs, and milk) from which you remove the sugar and add a pinch of salt. The trick: fold in a little grated cheese (comté, parmesan) directly into the batter. It gives character without heaviness. The cooking stays the same: hot pan, a small ladleful of batter, wait for the bubbles before turning.

Our favourite toppings

At Marlette, we serve savoury pancakes with:

• Fresh marinated salmon, crème fraîche and dill
• Pan-fried mushrooms with garlic and parsley
• Cooked ham, fried egg and rocket
• A vegetarian version: crushed avocado, roasted cherry tomatoes, fresh cheese

At the Abbesses, it’s THE speciality on the brunch menu. Customers come for it specifically. We stack them three high, add the topping between each layer, and serve hot.

🧀 Savoury scones, a British comfort revisited

Why they work so well at brunch

Savoury scones bring that comforting, almost childlike quality without ever feeling heavy. The ideal texture: crumbly outside, soft within. Eat them warm, with salted butter, or plain if the dough is already full of flavour. At Marlette, we make them with lardons and cheese — a recipe we’ve been refining for years.

The Marlette recipe (lardons and cheese)

Ingredients for 8 scones:

• 250 g flour
• 1 sachet baking powder
• 50 g cold butter, diced
• 100 g smoked lardons, cooked
• 80 g grated comté
• 15 cl milk
• 1 pinch of salt

Mix the flour, baking powder and salt. Work in the butter with your fingertips until the mixture resembles breadcrumbs. Add the lardons and cheese, then the milk gradually. Knead as little as possible — the dough should stay rough. Roll out to 2 cm thickness, cut into rounds, bake for 15 minutes at 200°C. You can also discover more homemade recipes on our website.

🍞 Tartines & toasts, the art of simplicity

The bread makes all the difference

A good tartine begins with good bread. Sourdough, country loaf, multigrain — it doesn’t matter, as long as it has character. Toast it just enough: golden on the surface, still soft in the centre. Too toasted and it turns dry; not enough and it goes limp under the topping.

Our seasonal combinations

Spring–summer:

• Toast with crushed peas, fresh mint, crumbled feta
• Tartine with fresh tomatoes, mozzarella, basil, olive oil
• Toasted bread, ricotta, crisp radishes, fleur de sel

Autumn–winter:

• Toast with pan-fried mushrooms, thyme, parmesan
• Tartine with roasted butternut squash, goat’s cheese, walnuts
• Wholemeal bread, homemade hummus, grilled vegetables

In our coffee shops, the tartines change according to what arrives from the market. We never force it — if the tomatoes aren’t good, we don’t use them. It’s as simple as that.

🐟 Salmon, the understated star of brunch

Fresh or smoked: two approaches

Smoked salmon needs nothing else. A few slices on toast, a little crème fraîche, some dill or chives, a turn of the pepper mill. No need to overdo it. Fresh salmon calls for a little more attention: gentle cooking in a pan, skin crisped up, flesh still pink. We serve it with scrambled eggs or on a bed of rocket.

The salmon-avocado tartine, the duo that always works

Toasted rye bread, avocado crushed with lemon, smoked salmon in ribbons, capers, red onion sliced paper-thin. This tartine concentrates everything we love: the richness of the avocado, the saltiness of the salmon, the acidity of the capers, the crunch of the onion. It’s one of our most ordered dishes — especially on Saturday mornings, when the neighbourhood regulars come to take their time.

🧇 Beyond the classics: focaccia & empanadas

Soft focaccia, for those who want a little more

Our focaccia stands apart for its airy texture and its scent of olive oil. We top it with cherry tomatoes, olives and fresh rosemary. It’s cut into generous squares and shared among friends. A more indulgent, more convivial alternative to classic bread. In our coffee shops, it often accompanies a salad or is enjoyed on its own with a coffee.

Empanadas, a little taste of elsewhere

Empanadas bring a street food spirit — that pleasure of eating with your hands, without any fuss. Flaky pastry, a filling of meat and onion or a vegetarian option (spinach and ricotta), baked in the oven until the crust is golden. We serve them hot, sliced in two to let the steam escape. They pair beautifully with a small green salad and a homemade hot sauce.

☕ How we put together a full brunch at Marlette

The balance between savoury, sweetness and drinks

A successful brunch doesn’t pile up dishes — it measures them. We usually start with a specialty coffee (cappuccino, latte, flat white) or something more original: Ube latte, Matcha latte, Chai latte. Then comes the savoury: avocado toast, scrambled eggs, pancakes or scones. In between, a fresh juice (squeezed orange, apple-ginger). And to finish on a sweet note — but that’s another story — a homemade pastry.

The rhythm of a Sunday morning on the rue des Martyrs

At 10am, the first tables fill up. The neighbourhood regulars order their coffee without being asked — we know them. Around 11am, the atmosphere gently rises: groups of friends, couples settling by the window, mothers with pushchairs finding their quiet corner. By 1pm, things calm down. We clear the tables, smile, and prepare for the lunch service. We love this rhythm. It matches the way we see things: let time take its time.

The daily specials, because brunch doesn’t stop at Sunday

During the week, we also offer seasonal dishes at lunch: composed salads, homemade sandwiches, quiches, soups in winter. Everything is freshly prepared by our hands, in the same spirit as our brunch recipes. No preservatives, no shortcuts. Just good ingredients, put together with care.

🎯 Recreating these recipes at home: our kitchen tips

A few simple rules for getting it right

You don’t need to be a chef to recreate these recipes. You simply need to respect a few principles:

• Use fresh ingredients — one ripe avocado is worth more than three hard ones
• Don’t salt eggs too early: it makes them rubbery
• Taste as you cook: it’s the only way to adjust
• Let batters rest (pancakes, scones) for 10 minutes before cooking
• Invest in a good non-stick pan — it changes everything

The equipment we use (and that you probably already have)

A crêpe pan, a wooden spatula, a good kitchen knife, a chopping board, a mixing bowl, a whisk. That’s all. No food processor, no complicated machine. The kind of cooking we believe in is the kind where your hands are in the flour — not machines doing the work for you.

« The best recipes are the ones you make again without needing to look at the recipe. The ones you make your own, adapt with the seasons, and share with the people you love. »

— Marlette philosophy

Where to find good ingredients

We won’t pretend otherwise: a good cheese, artisan bread, farm eggs — they make a real difference. Seek out neighbourhood markets, small producers, cheesemongers who know their products. In Paris, they’re everywhere — you just need to look up from your phone to find them. And if you find yourself in the 9th or 18th arrondissement, push open the door of one of our coffee shops. We’ll be delighted to share our favourite addresses.

Frequently asked questions

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“text”: “Yes, some recipes lend themselves well to this. Savoury scones keep for 24 hours in an airtight container and reheat in 5 minutes in the oven. Pancake batter can be made the night before and kept in the fridge (take it out 30 minutes before cooking). Eggs, avocado and fresh salmon, however, should be prepared at the last moment to keep their texture and freshness.”
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“text”: “A balanced brunch brings together a source of protein (eggs, salmon, cheese), fresh or seasonal vegetables (avocado, tomatoes, mushrooms), and quality carbohydrates (sourdough bread, pancakes, scones). At Marlette, we love to start with a specialty coffee, follow with a main savoury dish (avocado toast or savoury pancakes), and finish with a little something sweet. Don’t forget fresh juices or wellness drinks like a Matcha latte.”
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“text”: “The key to perfect scrambled eggs: slow cooking over low heat. Allow 8 to 10 minutes, stirring regularly with a wooden spatula. Don’t salt at the start (it toughens the eggs), but at the end of cooking. Add a knob of butter just before taking off the heat for an even silkier texture. Remove the pan from the heat while the eggs are still slightly underdone: they will continue to cook in the residual heat.”
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“text”: “For brunch with a crowd, favour recipes that scale up well: focaccia (cut into squares), savoury scones (double the quantities), savoury pancakes (keep them warm in an oven at 60°C). Prepare platters of smoked salmon, cheeses and toasted bread that each guest can assemble to their liking. Eggs can be cooked to order or made scrambled for everyone at once. The idea: reduce kitchen stress and enjoy your guests.”
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“@type”: “Question”,
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“text”: “We have two addresses in Paris: the original coffee shop at 51 rue des Martyrs (9th arrondissement) and our newer space at 45 rue des Abbesses (18th arrondissement, Montmartre). Both offer our homemade savoury recipes, specialty coffees and signature drinks (Ube latte, Matcha latte, Chai latte). A relaxed atmosphere, natural light, and that unhurried pace we believe in. No reservations: come as you are, we welcome guests in order of arrival.”
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