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Bouchees Gourmandes: reopening soon!!!

  • m

Just spoke to the owners of Bouchees Gourmandes!

They have found a new place and are getting ready to reopen at the end of September!

Address: 1226 Bernard, near Theatre Outremont. Mile End is getting better and better!!!

Their phone number is the same (514) 845-3663, I would call to confirm they are open before heading up there, as renos always take time.

Still - very good news. yummm, chausson au pomme....

I'll also post this in the Bouchees Gourmandes thread.

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  1. What else is good besides chausson au pomme at Bouchees Gourmandes(I've already tried their chausson au pomme, before they closed at original location)?

    9 Replies
    1. re: BLM

      I have posted extensively on this topic on the "Hidden Gems: Bouchees Gourmandes" thread, but to summarize:

      I love their crepes, omelettes, homemade jams and caramel sauce, their fois gras in a jar (available at Christmas only) their soft caramel chocolate and I think their brunches are great. And of course the chausson.

      Their croissant are ok, but not special. On the other hand, they are an important vehicle to get the aforementioned caramel sauce to your mouth in large quantities.

      1. re: moh

        This is a little aside. I just tried the Pain Dore strawberry-rhubarb chausson. Very tasty! The puff pastry is flaky, crispy, and delicate, and the filling is excellent. I was impressed. I can't wait to compare it to the BG chausson.

      2. re: BLM

        Their palmiers !!

        Best I've ever tasted... I usually find palmiers to be pretty boring and not even worth it... but they really know how to make good ones.

        I'll definitely make the "trip" to Outremont just for this.

        1. re: Glaff

          I take it then that they are the small, sweet, crunchy, caramelised variety. I dislike the large blond/bland ones, and much as I love chocolate, I do not like it when the ends are dipped in chocolate.

        2. re: BLM

          WOW. My husband and I ducked in to this place for the first time today today, just intending to pick up some munchies on the way over to Cafe Olympico, but the impossibly friendly lady managed to charm us into sitting down for hot chocolate and tarte tatin - both of which were utterly, amazingly MIND BLOWING. Especially the tarte. Did I mention I don't like apple pie at all, and usually have to force myself to eat it? These apples were other-worldy - chewy, almost gelatinous, yet bursting with flavour. The crust was equally perfect. And don't get me started on the hot chocolate...

          She insisted we sample the caramel sauce (equally amazing) and let us each choose a truffle to nibble before we sat down. The caramel sauce made me pine for the caramel-filled crêpes we had in Paris...but when I mentioned this in passing, she said (in beautiful French of course) "What are you talking about, of course we have crêpes here! You MUST come back next week, I'll make you some for brunch!" I know where I will be next weekend (and probably the weekend after that...) If you've been thinking of checking this place out, DO IT!! It is worth the trip no matter where you're coming from. :-)

          1. re: anachemia

            Anachemia, I can vouch for the fact that the crepes here are every bit as good as any crepe that can be found in Paris! Their crepes are light and delicate, with perfect fillings. I always think I am too full after all the other brunch items that I have no room for crepe, but the crepes are too delicious to leave behind.

            Also, for fans of Nougat Montmelimar, if you see fresh nougat in the chocolate area, just buy it. Buy it and eat it immediately. It is impossibly fluffy, and the almonds and pistachios are nicely toasted and make such a wonderful complement to the sweet nougat.

            I find myself spending way too much time there, but it is such a lovely place, and the owners are so nice, It is hard for me to resist.

            1. re: moh

              Yay! Thanks moh, can't wait for those crepes! :-) That and the 'croustade aux champignons' I heard her mention to another patron are definitely on my list...

              As for the nougat, I am kicking myself now - saw some yesterday, but didn't take the plunge. Thx for the tip, I'm sure it is amazing & will try to get some next time!

              1. re: moh

                moh, is the nougat as good as the stuff we tried at the chocolate show ?

                1. re: souschef

                  I prefer the nougat from Bouchees Gourmandes, but that is purely personal preference. I like the fluffy texture very much, and the pistachios were very flavourful. The nougat we tried at the chocolate show (if I recall correctly, from Marius and Fanny) is a firmer product, also excellent.

          2. Do they make pithiviers ? I have never seen it in any pastry shop.

            6 Replies
            1. re: souschef

              Is Bouchees Gourmandes opened yet on Bernard? I keep trying to call them but the line is always busy

              1. re: isa1

                We interrupt regular programming to bring you this report just phoned in from Bernard Street by intrepid roving girl reporter moh. Bouchées Gourmandes is on the verge of opening. The owner was there at 10 a.m., dressed in chef's whites. Chocolates are being made -- "the caramel mou is as good as ever" -- though pastries won't be until the big day. While they're aiming for a Tuesday or Wednesday launch, they promise they'll be open by next weekend at the latest.

                1. re: carswell

                  The reports are true!!!

                  They are aiming to be up and running Tuesday or Wed. I would call before heading there just in case they are still running behind. The address is good, 1226 Bernard, right next to the Theatre Outremont.

                  So happy!! I bounced out of the shop, savouring my caramel mou chocolate... and they are so much closer now, I am quite delirious with hunger.

                  1. re: moh

                    They should invent something in your honour - imagine a "moh cake". I don't know what would be in it (maybe Royal figs?), but I do know that it would be decadent !!

                    1. re: souschef

                      I'm imagining something combining their fois gras and their caramel sauce... and about a pound of good French butter.

                      1. re: moh

                        Wow! That is really some combination. The butter could be used to mount the sauce. I could then poach the foie gras in the caramel sauce ..... and change my name to Martin Picard :)

            2. YAY! They are now open for business!

              We went in for brunch today, and I am happy to report the owners are just as wonderful as I remember them! Omelette is still fantastic, crepes also delicious. Today we had the beet salad, carrot salad and a heart of palm salad, as well as a charming raspberry gelee and insanely delicious caramel beurre d"Isigny with our toast. The caramel is very rich and buttery, I had to buy some to take home. They do have a way with jellies and caramels. They also have pots of their fois gras au porto! Haven't yet tried it, but it shall be eaten soon I'm sure.

              Of course, I had to have a chausson au pomme, so I bought one to go. Dense and buttery, with a lovely apple filling which is not overly sweet and screams of autumn. The pastry is flaky but dense, and this is a very satisfying treat. Here is a picture showing the layers in the pastry. So very tasty, I'm dancing just thinking about it and digesting it...

               
              3 Replies
              1. re: moh

                moh, the inside layers look somewhat uncooked. Is that why the layers are so dense?

                1. re: souschef

                  I'm not sure, as I am not an expert. But I can say that I did not detect an uncooked flavour in the pastry. No raw flour detected, and I hate raw flour flavour, so I think I would have noticed.

                  This chausson is less flaky than the one I had at Pain Dore (the strawberry-rhubarb one). They are definitely different beasts. I like them both!

                2. re: moh

                  Moh, between this report and the one about Cheskies' potato knishes, you're really making me consider moving to Mile End. ;-)

                3. Thanks for the update, Moh! We just returned from brunch at Bouchees Gourmandes and I must say that it was fabulous. The owners truly are wonderful-- so gracious, friendly, and genuinely happy to have people in the store. We managed to spend two hours there, eating and talking to the woman who runs it. The brunch is $35 for two and the food just kept on coming! The caramel sauce on croissant is a treat and a half (although the apple jelly is a close second.) Then there was the toast served with foie gras and also a plate of smoked salmon. The perfectly done omelette arrived next with a quarto of salads (beet, carrot, pasta, and potato.) I almost didn't make it through all that and I had forgotten that we still had crepes to come! YUM. Chocolate-strawberry and totally perfect.

                  Thanks again, Moh. I love this place and will be back often. I haven't even gotten to the chocolates yet. This is a great thing to come to Bernard. I think that they'll do well there.

                  7 Replies
                  1. re: picklebird

                    Picklebird, glad you enjoyed it! I do hope they will do well on Bernard, it certainly seems like an ideal place for them to be re-opening. I think their brunch is truly a great deal. How nice they served you the fois gras! I think your description of the owners are being gracious is very accurate.

                    1. re: moh

                      Moh, how big is it? Do you think they could handle a group of 14 for brunch?

                      1. re: UnConundrum

                        It's very small. I doubt they can handle a group of 14.

                        1. re: UnConundrum

                          The place is small. I've brought a group of 7 to the old place. It is just the couple working, so 14 might be a bit much at once. But if you are interested, you could talk to the owners, and if you let them know in advance, they might be able to manage.

                          I believe the $35 for 2 brunch is weekends only.

                      2. re: picklebird

                        Is the brunch available daily or only on the weekend ?

                        1. re: souschef

                          I'm pretty sure it's weekend only, but I don't know for sure.

                          I asked her about the new location and she said that they weren't too worried about it. But I will definitely make an effort to let all my fellow Mile-Ender/Outremonters know about it.

                          1. re: picklebird

                            We asked today and yes it is only weekends, but they do have a lunch and homemade soups.

                      3. Another thank you to Moh. We stopped by for the brunch today, and it was wonderful as others have posted. I'm a big eater, but we both walked out stuffed. Sounds like they make some small changes from time to time. No foie gras, but we got some duck confit :) Unfortunately they were out of the nougat, but she told us when to expect some more, and we're not telling ;)