A plate with two sunny-side-up eggs on yogurt, garnished with herbs, red onions, and spices sits on a marble table. A glass vase with small yellow flowers is in the background.

Breakfast

Turkish Eggs

New

A vibrant and comforting dish featuring silky poached eggs nestled in creamy garlic yoghurt, finished with rich tomato sauce, warming chilli oil and tangy pickled onions. Served with toasted sourdough for dipping, it’s a satisfying, protein-rich choice with a delicious balance of creaminess, spice and freshness.

Ingredients

Two poached eggs served on garlic yoghurt with tomato sauce, chilli oil, pickled onions and toasted sourdough bread.

Simplicity According to Alain

Our founder

Alain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…

A man in a blue shirt stands smiling in a golden wheat field, holding a round loaf of bread. Tall trees and green foliage are visible in the background under a cloudy sky.

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