Where Does
Seth Gabrielse
Hail From?
Born 31 years ago in the Ontario countryside,
not far from Toronto, Seth Gabrielse grew up in
an environment where nature and freedom figured
large on the daily menu. He was fifteen when he
tried his hand at cooking. His first attempt at
pizza wasn’t really up to snuff and he decided
to learn the craft the old-fashioned way. Therefore
he devoted numerous years to the apprenticeship
of cooking in diverse Toronto restaurants. Little
by little his taste for fine cooking was reinforced,
and he realized that the time had come for him
to knock on the doors of some of the finest restaurants
in the city. He thus worked alongside Susur Lee
( Susur, in Toronto), James Macguire ( Le
Passe-Partout, Montreal) and most recently,
Racha Bassoul (Anise and BazAar, both
in Montreal).
Since the beginning of January 2010, LALOUX has
entrusted him with the keys to the kitchen and
has adored the results: a cuisine that is refined,
fresh and open.
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The LALOUX
Team Is Working For You!
 
At LALOUX, a good fifteen or so people believe that
your time spent within our walls should be a truly
lovely experience. Most of them work in the kitchens
and we don’t see them in the dining room.
Other faces will be more familiar. Here, from left
to right, Francis Archambault, Director and Maître
D, Seth Gabrielse, Chef des Cuisines, Michelle Marek,
Pastry Chef, David Vincent, Sommelier and Fanny
Alaizeau, Maître D.
Photo Christine Bourgier 2010.
Seth Gabrielse's cuisine
Laloux's kitchens are now in the hands of the young
Chef Seth Gabrielse. His joining the LALOUX team
reaffirms the fact that this restaurant is constantly
a dynamic laboratory that attracts the best from
the Montreal cooking scene. “I really like
the atmosphere of LALOUX, which has one of the loveliest
dining rooms in Montreal. And the people I work
with in the kitchen, in pastry and in the dining
room are all passionate about their profession.
It's stimulating and very inspiring for me.”
Seth is offering a completely redesigned menu aimed
at pleasing the customers of this storied Montreal
address. A disciple of the reputed James Maguire
with whom he worked for a long time, Seth Gabrielse
himself has kneaded some of the breads that are
presented at the table. His cuisine is that of a
perfectionist who respects the taste of the foods
he is transforming. “I try to showcase the
tastes and textures in particular. Above all, I
don't want to mask or hide them.” In
order to nourish and please his guests, Seth Gabrielse's
beautifully clean presentations are supported by
the service in the dining room that, at LALOUX,
is discreet and conscientious.
Michelle Marek
Following his first experience dining French Cuisine,
the epicurean, Axelby Fontlebottom, was quoted to
have exclaimed, “Now that is what I call a
dessert! I don't want to leave the table feeling
as if I just visited the Sugar Plum Fairy. Give
me something delicate and sublime. Something that
doesn't erase the memory of the other courses, but
rather brings them to harmonious fruition, like
the gentle kiss of a woman which ends a fine evening.”
 Mr. Fontlebottom could well have been talking about
one of the desserts served by Laloux's Pastry
Chef Michelle Marek except the words were spoken
in 1859. Michelle's rise to Pastry Chef has
not taken as long. She is the creative genius behind
POPtails available at POP! for the past two years. Her
line of preserves marketed under the Svestka label
have been a favourite with the artistic community
for the past few years.
Along with her partner Dr. A.J. Kinik, she maintains
the food blog, an endless banquet.
A delightful investigation into all things food.
Michelle has been the Assistant Pastry Chef to the
celebrated Patrice Demers for four years. Laloux
is excited for you to come dine and discover the
simply sublime.
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« le temps est un bateau, la terre est un
gâteau » …an endless banquet
Michelle Marek, the Pastry Chef at Laloux, is a well-known and reputed foodie.
Every day, in the West, thousands of people read her blog that she and her partner created 5 years ago.
…an endless banquet is the most visited blog by enthusiasts of cooking, pastries and restaurants in Canada.
« le temps est un bateau, la terre est un gâteau »
is the blog's slogan. |
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