A trip to Montreal - Part 6: French Patisserie Boulangerie O Gateries in Longueuil

Before reading this post, please note that, in accordance with the FTC guidelines, I must disclose that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

When my friend Malika came to New York, we told her that we were going to Montreal for a week end and she suggested to visit her friends Jean-Francois and Lise who own a Pastry shop in Longueuil, a suburb that is a few minutes from Montreal. 

Jean-Francois is a French pastry Chef who was trained by Les Compagnons du Devoir, a companionship that originated in the Middle Ages, during the construction of Cathedrals. The goal was to  teach and train very skilled workers during many years of apprenticeship. They then expanded to more traditional jobs. Being part of Les Compagnons du Devoir is not a small thing and not everybody can be part of it: you have to be dedicated, motivated and skilled. It is during his apprenticeship that Jean-Francois ended up in Canada, where he met Lise, and together, they opened O Gateries, that will celebrate 20 years this year, in July.

Besides talking about personal stuff with Jean-Francois and Lise, we spoke about being a boulanger - patissier and I could really sense a passion that I always like to find in people. One thing that I still remember that Jean-Francois said, was about technique: when making something, what matters is not the ingredients, but the technique. It makes sense, otherwise, each time I follow a recipe, I should have the same result as anybody, no? No.

To give you an idea of O Gateries, now: I was expecting a smaller place, but it was of a good size, with a terrace and a dining room. In fact, O Gateries is not only a bakery and pastry shop: it also does some catering (apparently their duck confit pie is a big hit) and serves meals. 

But, because of all the work, Jean-Francois decided to hand over part of the products he sells to local artisans: for the bread and the chocolates (at the exception of the truffles that he makes). This way, he can focus on making viennoiseries (croissants, chocolate croissants called in Canada "Chocolatines" and in France, "Pains au chocolat",...) and pastries. He tries to stay traditional and looking at the pastries, we saw the classic ones: eclairs au chocolat, mille feuilles, religieuses...

As we were there for breakfast, they proposed us to try few things. Jodi ordered the chocolatine or Chocolate croissant.

It was very good: flaky and buttery!

Lise suggested to me to get the Eggs Benedict: I could not refuse, especially as I love that dish! But the way they prepare it is with a French twist!

It was composed of a slice of French bread, sauteed mushrooms that were fantastic, brie and a perfectly poached egg topped by Hollandaise sauce. They added some moutarde de Dijon / Dijon mustard that gave a nice kick. 

We also got the opportunity to try the palmier or elephant ears that were delicious: fresh, flaky, crunchy and buttery.

As well as the religieuse that is one of my favorite pastries!

I really appreciated the fact that it was not too sweet and we could really taste the chocolate in the custard that is inside the puff pastry. 

We definitely had a good time there whether it was for the food or the company! O Gateries is definitely an address to know!

Enjoy (Id did)!

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And Remember: I Just Want To Eat!