Brunch every Sunday actually evolved very organically. Brunching was still an unknown phenomenon at the time. A few classy hotels had one but for the rest ……. We Dutch eat at home or at work during the day.
However, it was Easter when we had opened and we thought it would be nice to thank the people who had helped with an Easter brunch. A few of them were unable to attend, so we did it again the following Sunday and then some customers said, we want that too and that’s how one of the Cor-rupt traditions started.
Cor-rupt’s brunch was basically a combination of an English breakfast (scrambled eggs, bacon, English sausages, tomatoes) supplemented with a specialty of the week, such as chicken livers or tortilla or meatballs in tomato sauce. Furthermore, a salad, vegetables, tart, cake, whipped cream, fresh fruit and of course fish. Always a ‘dead fish‘ (smoked mackerel) shrimp and halibut / salmon and herring in season. Bread from the Jewish baker (shops were still closed on Sundays), fresh orange (still special at the time) and coffee and tea. Most of them also enjoyed a beer or a glass of wine.
Dead Fish
Smoked mackerel was very popular with the English-speaking guests, but they kept forgetting the name; So it became the “dead fish” and oh woe if this was missing. Every Saturday I went shopping for brunch and therefore also to the fish hall. Depending on the number of reservations, I bought a quantity of salmon, herring, shrimp and also a dead fish. I said that once …….. by accident, “a dead fish please.” After a moment of silence, the fishmonger said… “now then miss, they’re all dead today”.