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Patrice Demers
Creative Director
Laloux is pleased to welcome Patrice Demers, aged 27, as Creative Director and Pastry Chef. This young Pastry Chef certainly left his mark with his excellent creations at the now defunct Les Chèvres and Le Chou, and has now quickly attached himself to Laloux, whose colours are inspired by the soft yellow of fresh churned butter and the green of the bottles resting in the cellar.
«This space is welcoming. I love that it’s situated close to downtown, at the frontier of the Plateau Mont-Royal, in a part of town where there are plenty of skilled cooks. It attracts lovers of fine food. For me personally, Laloux is a neighbourhood bistro where even those who don’t live in the area become regulars. They appreciate the seductive patina of its twenty year history and they become attached. As I do…»
Author of an eponymous cookbook published by Les éditions de l’Homme in 2005, this veritable magician has achieved the remarkable feat of becoming one of the most well-known Pastry Chefs in Quebec, and now he is at Laloux, revisiting some of the classics as well as brimming with new ideas. His Crèpes with Lemon, Pineapple, Grapefruit and Chamomile is a gem: resting on a fringe of fresh pineapple are thin crèpes, redolent with sweet and acid flavours, kissed with sugar. And purely for the sake of preserving harmony at the table, it is recommended not to try to share, but to order one each, of his famous Chocolate Cream with Caramel and Maldon Salt.
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About Patrice Demers
Patrice Demers, at 27 years old, has all the requisite experience to be Creative Director and Pastry Chef of Laloux Restaurant in Montreal. His adventures in Pâtisserie began with a late enrollment in the École hôtelière de Laval (ehl). As all the student positions in the regular cooking program were taken, Patrice consoled himself by enrolling in the Pastry Program where - eureka! - his passion and his inspiration were sparked.
Diploma in hand, he quickly found his place in front of the marble countertops of some of the most demanding and well reputed restaurants: Laurie Raphaël, l’Épicier and Leméac. Demers then chose the school of practical experience to complete his formation as a Pastry Chef. A one month stint in France allowed him to soak up the cuisines of the great Chefs of France. His mission: to taste the cuisines of Michel Bras, Pierre Gagnaire, Alain Ducasse, Marc Veyrat, Martin Berasategui, Alain Passard and Michel Trama. This trip transformed his vision of the restaurant industry and of the role of Pâtisserie in particular and left him more than ready for his tenure starting in 2002 at restaurants Les Chèvres and Le Chou.
Laloux welcomed Patrice Demers in February of 2007.
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