Sunday Tribune, Sunday Food
12 January 2014
Being on holiday recently with family, we did breakfasts quite a lot as it’s not a meal we get to try often. Parc, which was packed over the festive season, is offering a new breakfast item I can highly recommend: toasted rosemary and potato bread topped with green asparagus, topped with two poached eggs and a sprinkling of toasted almonds. Over all this was drizzled browned butter. Different and delicious.