A brunch under a white stretch marquee in the courtyard of the Gut Petronell estate in Austria. We served a generous buffet of fresh bread and croissants, a cheese board, salads and fruit, alongside live cooking stations – grilled chicken skewers in pita, sausages and bacon, fried eggs, beans in tomato sauce, risotto with pumpkin seeds, freshly made pancakes and cured ham carved in front of the guests. We took care of on-site food preparation and service throughout the brunch.
