You already bought my book, Bethesdabasics, so you know I do a sort of poor-man’s brioche, Brioche au fromage de brebis aux figues. It’s not as artery-hardening as the classic French brioche which is awash with butter and eggs but it’s still light with a buttery taste. (You haven’t bought the book yet? Strike now while there are still a few copies left!)
I also do sweet brioches such as Brioche Provencale which you can make by adding about 30g of honey and substituting crystalised fruits (papaya, pineapple, glace cherries) for the cheese and figs:
But, back to savoury. In France in May, a local restaurant had reopened under new management with a modern brasserie theme including burgers. I always think a burger is a good test of a restaurant because simplicity and the finest of ingredients makes a good burger and this is likely to be reflected in their other cooking. So I was disappointed to see a Millennium Dome of a bun, like an exagerated Big Mac bun covered in sesame seeds, approaching the table. Nothing is more off-putting than huge stodgy buns that certain food outlets seem to think demonstrate the generosity of their portions.
However, this bun turned out to be brioche so, while it comfortably contained the meat and its acompaniments and didn’t collapse when handled, it was light and not too filling.