ChangesOne, rev. ed.

fig. a: wry smile

Why the wry smile?

First there was pastry school. Then there was Les Chèvres & Le Chou. Then there was Laloux. And now there's, well, Laloux.

There were also some important stages and a whole lot of silly blog business along the way, but for years now Michelle was always careful to correct people when they referred to her as a "pastry chef." "Pastry assistant," she'd tell them.

Until now, that is. You see, for about a month now, Michelle has actually been a full-fledged pastry chef. Her longtime chef and mentor, Patrice Demers, decided to pursue an opportunity across town, and suddenly, and quite unexpectedly, Michelle found herself promoted to head pastry chef. It's been a hectic few weeks, with her fair share of twelve-hour days, but Michelle's happy to report that things are going very well, indeed, her new desserts have been a hit, and an entirely new slate of desserts is just weeks away. Meanwhile, the savoury side of the kitchen also has a new chef: Eric "Cube" Gonzalez. And Pop!, Laloux's bar à vin has enlisted the formidable talents of James MacGuire as creative director. Talk about a Dream Team.







fig. b: rhubarb special


Michelle's menu:

far breton with candied walnuts and Armagnac ice cream

buttermilk panna cotta with rhubarb soup, rosemary flowers, ginger shortcakes, and rhubarb compote

orange spice cake with dark chocolate cremeux, caramelized hazelnuts, candied orange, and hazelnut mayonnaise

and, as of today,

pain de Gênes, kirsch-soaked cherries, chamomile cream, almond granita, and cherry sorbet

But, look out! Summer fruits are just beginning (hence her new cherry dessert), and Michelle's got big plans!!

As per usual, Laloux's desserts are available both at Laloux and at Pop!, the bar à vin next door.

aj