The slunch, a contraction of the two words Supper and Lunch, has crossed the Atlantic and become chick in Paris. For those busy families who go away to the country for the weekend the way to meet up with city friends is to join them for slunch late Sunday afternoon in town.
On the menu – often set up buffet style – will be cold soups ( avocado/basil, artichoke/lemon, squash/vanila), salads, mixed greens or often with cold fish or meat, Smoked fish in any variety, a pot stew ? (duck with pineapple, veal with turnips and olive, ) and possible one or two classic gratins served lukewarm such as gratin dauphinois. Tres chick is of course if guests bring local farm produce and add that to the buffet. Sweet desserts are not normally part of the slunch but healthy herbal tea?s are much appreciated to finish off.
The slunch trend is predominantly seen in private homes, but as happed with the brunch savy restaurateurs are bound to catch on to this soon.
