Set your favourite restaurant
for a personalized experience.
Geolocation
Cora Breakfast and Lunch
OpenCurrently openCloses at 16:00 (PST)

Abbotsford


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Acadie - Montréal


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Adelaide Centre - London


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (MST)

Airdrie


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Airport & Queen - Brampton


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Alta Vista - Ottawa


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Ancienne-Lorette


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Barrie


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (EST)

Beauport


Cora Breakfast and Lunch
ClosedCurrently closedOpens tomorrow at 07:00 (AST)

Bedford


Afficher plus de restaurants
Cora restaurants are hiring, be part of the team!
 | 
July 27, 2025

​​​​​​​1990’s harvest

There are some stories I just never tire of telling. I always feel tremendous happiness remembering how each dish was invented. Sometimes, the inspiration came directly from a client’s mouth, like it did for the 10 star omelette, while other dishes, like the Buckwheat blessing, Tuna melt or Samira wake-up, were inspired by our staff at the time, in the first Cora restaurants.

This morning another memory tugs at my mind. I’ve already told you the story, but since my daughter recently celebrated her birthday, I’m treating myself and sharing once again how she concocted one of our most beautiful dishes!

Starting the day my first restaurant opened, my three kids and I worked very hard to dazzle and satisfy our clients. I remember those days like it was only yesterday even though 38 years of delighting our clientele have already gone by. All four of us shared the same creative talent. On a beautiful Saturday morning, Gigi arrived at our second restaurant in an inventive mood exactly at the same time as Monsieur Pom, our baker, who was excited to share a new product with us: a delightfully soft raisin-cinnamon brioche.

My darling Gigi, a discerning food lover who’s as curious as an owl, rushed forward and took the surprise from his hands. She tore off the packaging and, for a few long minutes, examined, pressed and sniffed the magnificent brioche that would eventually become the choice of millions of our customers with a sweet ’n savoury appetite.

Without saying a word, our in-house conjurer of amazing delights, sliced the brioche horizontally in the middle, oblivious to the baker’s baffled gaze. Lost in her thoughts, the young cook surveyed the fruit counter in front of her. The baker, myself and a food-obsessed waitress were all speechless.

My daughter’s mind was turning. Then she smiled and called for silence. For a few moments, you could almost hear her neurons crackling, portending something dazzling to come. Gigi dipped each brioche half into our deliciously spiced French toast batter and gently laid them on the griddle. The bread began to quiver before gradually embracing the warmth and crisping into an unexpected treat.

My daughter’s face lit up the moment she slipped a spatula under the two golden pieces to transfer them to a large oblong plate. Knowing her, I realized that a new star had just joined the Pantheon of our breakfast menu.

Gigi the magician placed a nice sunny-side-up egg and two slices of bacon on one brioche half and garnished the other with a mountain of beautifully cut fresh fruit. “There you go, Mom,” she said rather pleased with herself. “Bravo, my talented daughter! After all the seeds I have been planting in your head, at last, a wonderful harvest.”

We christened the new dish “1990’s HARVEST.” The regulars sitting at the counter were immediately offered a taste, and a few days afterwards, the new dish was the reigning star of the illustrations adorning the walls of the second Cora restaurant.

Elated by the success of her recent creation, my daughter insisted that we print up a proper menu. This way customers wouldn’t have to twist their necks to look at the walls to see what was available. A menu that would provide a detailed description of the tasty 1990’s HARVEST, along with a line crediting its creation to none other than my talented daughter, Gigi.

Of course, one must strike the iron while it’s hot, so I put a few extra hours in each day to put together our first menu. Entirely hand-drawn by myself in black and white, the menu was printed on a single large sheet and folded in four – a source of frustration for our poor customers! Many years later, the 1990’s HARVEST remains one of the most popular breakfasts we’ve invented. This original sweet ’n savoury dish is a fine example of what the morning gastronomic revolution has produced since its start in 1987, with the arrival of Cora restaurants.

Any reason is a good reason to treat yourself to a 1990’s HARVEST. A delicious treat, and a darn good sweet ’n savoury breakfast!

Cora
❤️

chevron-down