Hubert Keller wanted to do something different from the expected Champagne brunch, and having a remarkable selection of beers on hand helped. “I started doing events at Fleur where, if we had six or eight wine pairings, I started including a beer,” he says. “The idea really trickled down when I set up the brunch here at Fleur."
Images not showing? Click here to view the web browser version |
|
