The Grand Brunch des Pâtissiers

Cet événement est terminé, plongez dans le retour en photos pour le découvrir, comme si vous y étiez.

Foodies and lovers of gourmet experiences, mark your calendars! Jean-Talon Markets invites you to the very first edition of the Grand Brunch des Pâtissiers, a unique gastronomic event taking place on the 2nd floor of Marché Jean-Talon on Saturday June 8 and Sunday June 9. Enjoy a delicious six-course menu carefully prepared by renowned pastry chefs, featuring edible flowers and plants.

In addition to your meal, you'll enjoy a complimentary glass of mimosa, and access to a beautiful Quebec beverage menu featuring a selection of ciders, wines, beers and non-alcoholic beverages. It's sure to enhance your culinary experience!

Tickets are on sale now at $150 plus tax for two people. Tickets are sold in pairs only. Each ticket includes 6 courses, a glass of mimosa, service and ticketing fees.

The union of nine pastry chefs!

The Grand Brunch des Pâtissiers is the union of six renowned Montreal pastry shops and their talented artisans, for a total of 9 passionate pastry chefs. In a single event, you’ll have the opportunity to explore the world of patisserie in all its creativity, originality and range of techniques.

Each dish will showcase edible flowers and plants. You might be tempted, after the event, to include rosehips, dandelions, sweet clover or borage in your next recipes. The good news is that these edible flowers and plants are becoming more and more available at our merchants!

Here they are:

Magie Marier et Héra Schneider, from Ratafia
Christian Campos, frome Pâtisserie Farine et Cacao
Natacha Lehmann, from Pâtisserie Clémentine
Aurélien Kerzerho, Vincent Gagnon-Boisvert and Clémence Corbière, from Mélilot
Zébulon Vézina, from Zéublon
Magali Perreault, Marine Picouet and Roxanne Michaud, from Nanana

8 - 9 June 2024

10 a.m. - 5 p.m.

At Marché Jean-Talon 2nd floor

Event ended

You can :

Enjoy a 6-course menu concocted by 9 pastry chefs
Discover edible flowers
Enjoy a gastronomic experience overlooking Jean-Talon Market

assiette brunch

equipe ratafia

plat melilot

6-course menu

Magie Marier and Héra Schneider

Ratafia
Buffalo ricotta tartlet, sweet-salty dandelion crust, fermented geranium honey, red berry chutney

Christian Campos

Pâtisserie Farine & Cacao
Hojicha tea cream, almond and elderflower mousse, semi-confit peas en gelée and puréed, jelly with lime, elderflower and wood sorrel

Natacha Lehmann

Pâtisserie Clémentine
Fresh cheese and rose cream, green oil infused with lemon balm, Quebec raspberry confit, green alder pepper cookie

Aurélien Kerzerho

Mélilot
Wild chamomile ganache, seaberry mousse, madeleine, Linzer, white chocolate crumble and pollen cookie

Zébulon Vézina

Zéublon
French toast, roasted peaches with herbs, nut cream

Magali Perreault, Marine Picouet and Roxanne Michaud

Nanana
White chocolate crisp, pressed rhubarb with elderberries, sweet-brier flower sauce, elderflower panna cotta, angel food cake, flower in isomalt

brunch patissier

cuisine du marche

plat nanana

Discover the chefs

Magie Marier and Héra Schneider
Ratafia. Whether dining on desserts or discovering the magnificent savory offering, this wine bar guarantees an exceptional experience where each dish is crafted to enhance the products and delight the eye.

Christian Campos
Farine & Cacao is a place for sharing, offering a line of modern artisanal pastries, a concept based on innovative pastries, chocolates and viennoiseries.

Natacha Lehmann
Pâtisserie Clémentine is all about using local, seasonal and quality ingredients as well as creating a unique experience, one bite at a time.

Aurélien Kerzerho
At Mélilot, pastries brilliantly combine art and flavor, a testament to the undeniable talent of head pastry chef Aurélien Kerzerho, for whom pastry-making has become, over time, an instinctive art.

Zébulon Vézina
Zébulon, a 100% vegan patisserie, excels in the art of creating high-end plant-based pastries that are as gorgeous as they are delicious.

Magali Perreault, Marine Picouet and Roxanne Michaud
Since its opening, Nanana has established itself as a benchmark for colorful, creative, high-quality patisserie.