Actually, according to the Gazette's own scale, it's "very good."
fig. a: latest review
Team Laloux continues to be on a roll. The latest coup came just this weekend: a very warm, very positive 3 out of 4 review from Lesley Chesterman in this weekend's Montreal Gazette. And, once again, Michelle and her desserts were singled out for particular praise:
Laloux's desserts hit a high under [Patrice] Demers, and that high continues under pastry chef Michelle Marek, who used to work as Demers's assistant. Marek has kept Demers's signature chocolate pot de crème on the menu, but the rest of the sweets are all hers, and are they ever good.
I like that her style is more simple than her predecessor's, and her buttermilk pannacotta with poached rhubarb and ginger scones is a testament to the fact that less is more. Her white chocolate cake with raspberries, pistachios and spiced frozen yogourt was so good that I could only steal one bite from my friend before he inhaled the rest.
If you want to get the full lowdown (which includes some rather fetching photographs of a few of Laloux's latest gourmandises), take a gander here.
And if you choose to visit Michelle and the rest of Team Laloux, you should know that her current lineup also includes a positively stellar apricot cream tartlet with a candied orange & hazelnut nougat glacé and a lavender caramel, as well as my personal favorite, an almond cake with cherries macerated in kirsch, candied almonds, almond granita, chamomile cream, and a cherry sorbet.
Laloux, 250 avenue des Pins E., (514) 287-9127