Best Pastry Chef/Desserts in Montreal

feedthegut · September 10, 2003

I have to agree. I went for the menu dégustation at Les Chèvres last week. The grape (I believe that's what it was) sorbet on rice pudding came along and rocked my world. My exact words were, "Awesome, best course so far." Which was saying a lot, since every course until that point had been phenomenal.

But the highlight of the evening came in the form of a mignardise. An olive oil chocolate ganache on shortbread, I was told. I've never had anything like it. Nothing short of a culinary orgasm. Moaning, groaning, eyes rolling back, you get the picture. Hard to believe that something so small could pack so much power.

Lesley C · September 10, 2003

Hi feedthegut, welcome to eGullet :smile: .

Overlordofpastry · September 11, 2003

Thanks for all the recommendations, I think I will just go to Les Chevres and try the desserts there.

Has anybody tried the desserts at Cube since Michael Rae was brought in, there was a big buzz around him so I was just wondering how good he is.

Lesley C · September 11, 2003

Always be weary of buzz. :hmmm:

mastermatt78 · September 11, 2003

thanks lesley,that place set me back a few $ but it was worth it however i remembered it once i got there..thanks

BTY...how come i never got a wellcome to EG from you like you do with everyone else---just wounderning.

Edited September 11, 2003 by mastermatt78 (log)

Lesley C · September 11, 2003

Welcome, welcome, welcome. :smile: :smile: :smile:

At first I was confused by your user name. I'm glad you introduced yourself and I wish everyone, especially all the local chefs, would.

Sorry about that. No harm meant. :wink:

cheekycook · September 12, 2003

Patrice Demers of "Les Chèvres" and Bertrand Bazin from 357 C, those two are ELITE!!!!!! No one in the city even comes close... Sorry :sad:

& as for strictly pastry as in shoppe, Franck Dury Pavet of "Fous Desserts"'s awesome!!

food_dwarf · September 14, 2003

If only the general public could sample Bertrand's wares without having to pay the $3500 membership fee :hmmm:

Lesley C · September 14, 2003

Hey, I haven't even sampled Bertrand's wares. :sad:

feedthegut · September 15, 2003

Forgive my ignorance, but what's 357C (simple curiosity, I can't afford a $3500 membership fee) and where would I find "Fous Desserts"?

ABG · September 15, 2003

Forgive my ignorance, but what's 357C

It is a private club, been open for about a year now. Quite the place.

www.le357c.com

food_dwarf · September 15, 2003

Lesley!!!

I'm shocked!!!

You may have to get at him for that!!

Sorry Bert :biggrin:

cheekycook · September 15, 2003

Fous Desserts is located on Laurier @ the corner of St-Hubert (right next to the restaurant "La Gaudriole")...

I prefer them hands down to say "La Gascogne" or "Patisserie Belge" or any of those overpriced french pastry shoppes. Franck's desserts are just as good if not better for a lot less $.

Service is great and when ordering a "Buche de Noel" they're made fresh and to your specifications (if you have any) and as an added bonus you're not treated like cattle when you pick it up: you dont' have to wait in some unheated trailer at the back of the lot in 40 below weather until they call your number.

Edited September 15, 2003 by cheekycook (log)

cook-em-all · September 16, 2003

I've passed by fous desserts everyday for 3 months, everytime thinking about. I will go by this week to pick something up for the team.Thanks cheeky :smile:

Chewie · September 20, 2003

Try Mark Tam's desserts at Bronte. I am biased since I work there, but I have been impressed so far.

p.s. I heard that Michael Rae is no longer at Cube...can anyone confirm?

Overlordofpastry · September 21, 2003

I was just at Cube tonight, and as far as I know Michael Rae is still there, every dessert on the menu had chocolate in it so I just figured it was him with all his chocolate experience. I tried 2 of the desserts on the menu and was extremely disappointed with both. I had the Frozen White Chocolate Savarin Napoleon and Three Times Nothing Trio. The textures and flavours of everything were terrible, especially the parfait/semifreddo which was rockhard, chalky and almost impossible to eat. But at least the desserts looked nice.

VivreManger · September 21, 2003

Fous Desserts is located on Laurier @ the corner of St-Hubert (right next to the restaurant "La Gaudriole")...
I prefer them hands down to say "La Gascogne" or "Patisserie Belge" or any of those overpriced french pastry shoppes. Franck's desserts are just as good if not better for a lot less $.

That should mean it is not far from the Laurier Metro stop?

It would not take much to beat Patisserie Belge, a truly mediocre establishment, that should not be put in the same city as La Gacogne, but I wonder how Fous Desserts compares to Duc du Lorraine?

onionbreath · September 25, 2003

The Panna cOTTA at Brunoise is a delight.

champignon · September 26, 2003

I would like to recommend L'Oeuf Neuf on the corner of Gilford and Papineau, a wonderful patisserie run by a charming man from Belgium. It used to be on Ontario at Amherst, and reopened when he became bored of retirement. Very nice pastries using fresh real ingredients. Try the eclairs and mille-fuilles; nothing fancy, just the real thing, for a very reasonable price.

Rex · September 26, 2003

I'm all in for the PannaCotta at Brunoise. Topped with a basil coulis and passion fruit. It's delicious !!!

beans · September 27, 2003

Patrice Demers of "Les Chèvres" and Bertrand Bazin from 357 C, those two are ELITE!!!!!! No one in the city even comes close... Sorry

Bertrand Bazin -- Isn't that Lesley's hubbie?

Rabbit Angstrom · October 7, 2003

I was lucky enough to taste Bertrand's creations Friday night at 357C. Words fail me: I was simply... overjoyed! The wonders he does with panna cotta and tapioca... And the macaroons... And the pâtes de fruits... And the financier with raspberries... And the mignardises: just fabulous!

Please stop me before I fork over 3500 dollars for a 357C membership! Or, come to think of it: no, don't stop me... although my bank manager might! :smile:

I didn't have a chance to tell Bertrand how much I enjoyed his desserts, but if anyone on this board - hint, hint... - could pass the message on to him, j'en serais très reconnaissant!

Ton enthousiasme était contagieux, Bertrand: à très bientôt, c'est sûr!

By the way, since we're on the subject, I had the panna cotta with passion fruit and basil syrup at Brunoise a couple of weeks ago, and I must agree: it is a fantastic dessert!

Next stop: Les Chèvres... Am v. anxious to give it a try!

Stéphane

Lesley C · October 7, 2003

Hi Rabbit Angstrom, welcome to eGullet. :smile:

I think I know someone, who knows someone, who has a cousin, whose hairdresser's brother could pass the word over to Bertand. :wink:

By the way, I heard about that party and I'm green with envy.

I like your choice of words for good desserts. "Overjoyed!" very nice.

Chef Fowke · October 7, 2003

Is Les Halles (spelling?) on Crescent Street still open? My wife attended McGill for many years back in the early 90's and every special occasion was spent at this restaurant. The meals were great but the desserts is what made the experience; they were some of the best I have ever tried!

Lesley C · October 7, 2003

Yes, Les Halles is very much open. They just celebrated their 32nd anniversary.

The desserts are good and very classic: St-Honore, Paris Brest, Tarte Tatin etc., presented to diners one by one. Who can resist? They are the perfect example of how good classic desserts can be when perfectly executed.

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