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How to Throw a Champagne Brunch

It’s time to celebrate! What better way than with a bubbly brunch?


  • Step 1: Invite your guests a month in advance. Spare yourself from being inundated with calls by marking the invitation 'Regrets Only.'
  • Step 2: Plan your menu. Because brunch is a meal that serves as both breakfast and lunch, it can be anything from a simple selection of breads and pastries to steak and eggs.
  • Step 3: Pick wines that go with your menu. As long as you have enough champagne for a toast, you needn’t be a slave to champagne if other kinds of wine would better complement your meal. Your local wine merchant can advise you.
  • TIP: Plan on one bottle of wine or champagne for every two or three people.
  • Step 4: Have orange juice on hand for Mimosas; peach nectar to make Bellinis; and tomato juice and vodka for guests who might like Bloody Marys or Virgin Marys.
  • TIP: Sparkling wine, which is less expensive than the wine that gets its name from the Champagne region of France, works fine.
  • Step 5: Keep dessert light, especially if your brunch includes lots of breads and pastries. Consider putting out bowls of berries and arranging fine chocolates on a tiered platter.
  • Step 6: Whip some fresh cream to serve with coffee. Offer rock candy stirrers and chocolate spoons. Have a variety of teas on hand. Decorate plates with edible flowers and vegetable garnishes, like radish roses.
  • Step 7: Do as much food preparation as you can ahead of time. Don’t forget to chill the champagne!
  • Step 8: Give yourself plenty of time to get ready before your guests arrive. Careful planning will let you relax when your guests arrive. Cheers!
  • FACT: Brunches first started in Britain around the 1890s but didn’t catch on in the U.S. until the 1930s.

You Will Need

  • Champagne
  • Orange juice
  • Peach nectar
  • Coffee
  • Tea
  • Food
  • Tables
  • Champagne flutes and juice glasses
  • Plates
  • Flatware
  • A coffee pot
  • A teapot
  • Coffee and tea cups
  • Chairs
  • Invitations
  • Flowers

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