When Pâtisserie Rhubarbe arrived on the Montreal pastry scene in 2010, it shook things up, setting new standards of expertise, freshness, and seasonality for cakes and pastries. Chef Stéphanie Labelle, inspired to work in a kitchen by Anthony Bourdain, and with experience at Pierre Hermé, blends sweet and savory, floral and herbal, to demonstrate the reach of local produce and share new flavor experiences with customers, from pistachio dacquoise topped with corn chantilly and wild blueberries, to a melba eclair made with verbena yogurt and peach compote, and a Paris-Brest with lime, strawberry, and tarragon. And, of course, plenty of rhubarb when it’s in season.
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