Hi, I'm Josh.
I'm Ollie.
And this is Jollibee!
We're back, baby!
Wow, it’s been a long time!
We're on a quest...
The ultimate throuple has reunited.
Reunited...
For a brunch date.
For our united love, which is not for each other, it's for food.
Well, it is!
It’s also for each other.
We've come to Buvette, quest to find the best brunch in London.
I don't know if I've told you this,
But we actually did secretly come here recently on a date,
And it is very, very good.
I am touched that you would feel that something was missing,
And that you have to come back.
It is so good that we...
It's so good that we need to share it with him.
Right?
Yeah.
Yeah...
So, for pastries, we've got madeleines, financiers,
Chocolate and a regular almond croissant, and some regular croissants.
Oh, thank you so much.
Is this my day?
This is your day?
How long have you been doing JOLLY?
You've waded through a lot of disgusting food to get here.
Five years of disgusting food...
Okay, well, look, let's put that all behind us.
Yes.
- Far behind us. - We're now at one of your favourite places.
I'm so addicted to this part of the croissant these days.
It's called the crab meat of the croissant.
So this is really good when you dunk it.
Oh, look at that.
The crab meat.
It's good, huh?
That is really good.
The French know how to start the day.
They really do.
One of these is almond and one of them is almond and chocolate.
Oh no.
What do you mean oh no?
Too much flavour.
No.
Too much.
Wow.
A bunch of almond dust just exploded out of your mouth.
That is stunning.
Is that good?
That's stunning.
Try the chocolate, naysayer over here.
I'm not going to like this.
Sometimes I just really crave a pain au chocolate and an almond croissant.
Okay.
I can't have both.
It's delicious, but I think I just prefer the almond croissant on its own.
Luke and Andy, you need to try that.
Give that a go.
That's right up your alley, Andy.
Oh, that's good.
It's so good.
It's really good, right?
Way too much fun for a vegan.
I'm not vegan!
Is that a little muffin?
Homemade English muffins!
Oh my gosh, more! Yet more!
Croque ma-damn.
That looks incredible.
What?
Sorry.
Was that an expression?
I mean, it's not.
I just made it up.
This is Eggs Royale on English muffins cooked in a French kitchen in England.
Is that treason to make English muffins?
Should we?
Go for it.
Look at that.
Basically eggs Benedict, but with salmon.
Wow.
Look at that!
I like how, often they'll just give you a little bit of Béarnaise sauce.
Is that Béarnaise?
No, that's Hollandaise.
Hollandaise.
Sounds very similar.
This is basically in a soup of Hollandaise sauce.
Yeah, so Hollandaise sauce is made with egg yolks.
Is it from Holland?
Oh...?
Because really, it should be called Dutch-aise.
At the culinary school they didn't tell us where it originated from.
But anyway...
Well, you would guess it would be Holland.
It would be pretty strange if it was from anywhere other than Holland.
Right?
Dutch sauce!
Okay.
There you go.
Consider yourselves educated.
Fact attack.
Look at this.
Wow.
The muffin looks like it's sourdough.
This is ridiculous.
That's good.
It's so creamy.
Taste alert!
That is too good.
Yeah.
Your mouth has just been attacked by something.
It's literally my palate going...
- It's extremely good. - ..."action stations, guys".
Wow, that's easily the best eggs anything I've had.
Next up...
Oh my gosh, this one.
Ham. X3
Now, we have just come off the back of an Italian road trip,
Where we ate just an obscene amount of ham.
We didn't say in the series I actually vomited at one point because I had eaten...
SO much ham.
Maybe that’s a world first.
Day one.
I'm going in with the croque madam.
Oh yes!
Look at that.
That is a dribbly yolk.
Dribbly is not a word I would have used, but okay.
It is dribbling.
Gosh.
I actually need to not look at the ham.
Are you serious?
No, I'm not...
You can't handle the ham.
I'm not joking.
You don't want the ham?
Okay.
Oh, wow.
Look at that though, that cross section.
You can see just the layers of melted cheese.
So this is the croque monsieur.
Right?
No, croque madame.
Croque madame.
Yeah.
It's a lady croque.
Oh, what's the difference?
The croque madame has fried egg on top.
Oh, because the lady has the eggs.
I thought it was more about fashion.
It’s more like a hat.
Oh, more like a hat.
Okay, yep.
That is more appetising.
Overthought it. Definitely overthought it.
Ohlalalala!
Is there more Hollandaise sauce inside that?
No, that's bechamel sauce.
Bechamel sauce.
All these sauces, I didn't even know I needed in my life until this.
That's the real deal.
Melted cheese just soaked through.
Bread crispy on the outside.
The cheese on the outside, crispy as well.
The ham too is really good quality.
Wait, there was ham in there?
Yeah.
Dammit.
That, amazing.
The fact that we don't have that regularly is abracadabra-ontesque.
Very good.
I know that this will taste good, but it does not look like it's going to taste good.
What do you mean?
I mean, it just looks like it's something on the floor of a bus stop.
It's so wet
It's so fluffy and wet.
Oliver Kendal.
It does.
Oliver John Kendal.
What did you say?
I'm pretty sure I stepped in some of that the other day.
No!!
I'm just going to take it over here.
You have this talent where you can make a food look bad by just describing it.
Where you can just ruin it.
You always do this.
What she means, you can ruin anything.
I'm going to take the ham off for your sake.
I feel like I'm really going to be missing out with no ham.
You are.
Just give me a tiny bit of ham.
Here.
I mean, it's basically just scrambled egg on toast, right?
Yes.
But like the scrambled egg, it's like gold.
It literally is incredible.
What are you doing?
I did nothing.
I was just trying to pick up after myself.
What are you doing?
Very simple.
But very good.
Scrambled egg is really buttery.
Wet.
Very buttery.
It's not the sourdough bread where it's like impossible to cut it.
Light, airy, toasty.
And the crunchiness, it kind of like contrasts with the sloppiness of the scrambled egg.
Now, I know I did just say sometimes simple is best.
We're throwing that out the window for this course.
More is more.
Two perfectly grilled little bits of waffles.
We've got a runny yolk fried egg.
We've got these caramelised bits of bacon.
That are like baked into the fried egg with the cheese.
Drenched and drowning in maple syrup.
Alright, let's do this.
That's good.
Sweet and salty.
Major sweet and salty vibes.
Oh, in the best way.
It's crunchy and sweet.
There's maple syrup everywhere.
Which is exactly how you want your maple syrup.
Extremely good.
Oh Pain Perdu.
Fantastic.
I love the look of this.
Pain perdu is translated as lost bread.
So it's like the bread is sunk in to the cream.
It's been lost.
Let's find the lost toast.
And that's not hollandaise, is it?
No.
This is double cream with orange zest.
It is zesty!
Italian-aise.
It's very zesty.
Spagnolaise.
Taste it damn it, I want to taste it.
Because cognac goes really well with oranges.
It's really zesty.
Look at the size of that blackberry as well.
I mean, what on earth?
We should soak all of our French toast with that cognac cream.
Because that's really...
That's another level.
Genuinely.
Yeah.
Wow, that's like a massive cake made of waffles.
Guys, this is amazing.
You know what, I'm sorry.
For giving you so much crap food over the years.
Oh, me?
Why didn't we just do this?
We could have been doing this.
Why didn't we do this sooner?
When you guys were doing Michelin star takeout.
I prepared it, but I never got to eat it.
So waffles.
Okay, we'll have to sort that out.
Wow.
It's amazing.
It's more savoury.
Yeah.
Because it's crème fraîche, right?
Yeah.
It's acidic, it's sweet, it tastes a little bit of the jam,
The creaminess and the tanginess of the crème fraîche,
The crispness of the waffles.
Wow.
Last up.
It smells like pure chocolate.
Okay.
You know what that's like?
That's like condensing all chocolate bars that I eat in a year.
Into a single slice of cake.
It's literally like a neutron star of flavour.
Sublime.
You look like you're thinking deeply.
I just feel like I just ran a marathon.
What do you mean?
I think that was my favourite brunch I've had in London.
If anyone in the comments knows of a brunch better than that, let us know.
Link us up because we want to go there.
I think this could be a Jollibee mini-series,
To atone for the fact that we have fed Gabie some terrible things over the years.
Let's find the best brunch in London.
JOLLY Brunch.
JOLLY Brunch!
JOLLY-bree-unch!
Oh, that doesn't sound good!
In the meantime...
We'll see you JOLLY soon!
See you later, guys.