Le Paltoquet is a pastry and coffee shop, as well as a breakfast and brunch restaurant. Owner Laurent Bouteraon was one of its founders in 1990 and, to this day, he is in charge. His inspiration and influence come from his country of origin ― France ― where he was earning money for making pastries before he even turned 18.
“It was an occupation I knew I could do well with, and pursue in any country,” Laurent explains, and it’s a decision that has brought him success and satisfaction. While he runs a commercial establishment, that doesn’t prevent him from seeing a guest in every customer he serves and treating them with the sense of respect and hospitality that goes with that outlook.
“My goal is to deliver high quality at a reasonable price,” Laurent says, adding that his clientele is varied, and includes wealthy residents of upper Outremont as well as modest folks.
The French name “paltoquet” means “hoity-toity” and was chosen to poke fun at the pretension typically associated with French bakeries, while bringing people from all backgrounds together around the universally loved croissant.
Le Paltoquet focuses on fresh ingredients and classic recipes that are tried, tested and true, such as Charlotte cake and mille-feuille dessert. Other delicious creations include pistachio-chocolate ganache, caramel and pear mousse, raspberry chocolate mousse, vanilla raspberry cake and rich praline biscuit ― to name but a few. Plus, there’s no shortage of fruit tarts and pies at the bakery so whether you’re a fan of apple crumble or lemon custard, you will find something with your name on it.
In January near the celebration of the Epiphany, the cake known as the Galette des Rois makes a splash, and nearly ten are sold every half an hour. The flaky pastry is stuffed with almond paste and, according to Laurent, reflects the French spirit. But the Galette des Rois is just one example of the seasonal and traditional food and specialties that Laurent prepares at his bakery.
In his baking, Laurent doesn’t use artificial substances such as colourings, sticking instead to natural ingredients. While almost three quarters of Laurent’s business is in selling cakes and pastries at the counter, there is a dining room and menu for anyone who wishes to sit and sip a cappuccino or enjoy a fresh meal.
Laurent describes his business operation as simple. “My version of success is to serve to people food that I myself genuinely enjoy eating,” he sums up.
Popular breakfasts include croissant or baguette sandwiches with eggs and jam, eggs and ham, just jam or just cheese (like melted Emmental). A Paltoquet specialty is mirrored eggs served with a slice of ham, cheese and fine herbs. Leek soups, tomato and feta cheese crepes and quiche Lorraine are a few more examples of Ă la carte dishes on offer.
Le Paltoquet is an intimate Montreal spot to discover and return to again and again, whether for a glazed apricot brioche, a moment to unwind or the guaranteed dose of care found in the whole experience. And all of that is thanks to Laurent’s basic approach ― he values fresh ingredients, he follows classic recipes and he honours his customers.
Le Paltoquet
Meet the owner
Le Paltoquet is a pastry and coffee shop, as well as a breakfast and brunch restaurant. Owner Laurent Bouteraon was one of its founders in 1990 and, to this day, he is in charge. His inspiration and influence come from his country of origin ― France ― where he was earning money for making pastries before he even turned 18.
“It was an occupation I knew I could do well with, and pursue in any country,” Laurent explains, and it’s a decision that has brought him success and satisfaction. While he runs a commercial establishment, that doesn’t prevent him from seeing a guest in every customer he serves and treating them with the sense of respect and hospitality that goes with that outlook.
“My goal is to deliver high quality at a reasonable price,” Laurent says, adding that his clientele is varied, and includes wealthy residents of upper Outremont as well as modest folks.
The French name “paltoquet” means “hoity-toity” and was chosen to poke fun at the pretension typically associated with French bakeries, while bringing people from all backgrounds together around the universally loved croissant.
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Lawrence Boutéraon, the pastry chef at this Van Horne Avenue establishment, is Breton. So, butter, butter, 100% pure butter is required. Croissants, buns and toast implore you to bring them home. In passing you might go for the Pistachoc, a pistachio and chocolate cake.
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