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Patrice Pâtissier

Patisserie wizard Patrice Demers, who turned heads with his desserts at Les Chèvres and Les 400 Coups, adds a savoury evening menu and wine list to his solo debut. Sip a rustic Corsican red and snack on a beef tartare seasoned with beets and horseradish. Still, dessert is the true main course here: A ginger and vanilla mousse plays off the dry crunch of sablé Breton and the tart tang of rhubarb compote, while a jarred pot de crème with a crunchy salted-cookie layer sandwiched between airy chocolate and caramel creams is perfection.

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