The kitchen
Three people, one pass, and a card that changes four times a year.
Élise cooks, Théo bakes and Nadia runs the counter. The rest of the room is whoever is on that day, and the card is the same whoever is.
01
The card is set once a season
Four times a year Élise rewrites it from what the farms around the island are bringing in, and it stays put until the next one.
02
The slip says what changed today
When a dish runs out or something better arrives, the kitchen tapes a slip over the card before the doors open. It comes down by itself at close.
03
The bread is baked in the building
Baguettes, the country loaf and every viennoiserie come out of Théo’s deck oven behind the counter.
04
Nothing is hidden from the counter
The pass faces the room. Ask what is in a dish and the person who made it will tell you.
In at 06:30
Owner and cook
Élise Tremblay
Élise opened Mireille on this corner and still writes every card herself. She is at the pass from lunch until the last plate of souper, and the slips taped over the card in the morning are in her hand.
Station
The pass and the stove
Writes
The season’s card, and the day’s slips
Ask her about
What is coming in next week
In at 05:00
Baker
Théo Bouchard
Théo lights the deck oven at five and has the first croissants on the zinc by half past seven. The kouign-amann come out twice, at 07:30 and again at 14:30, and the country loaf is shaped the night before.
Station
The marble bench and the deck oven
Bakes
Viennoiseries, the baguettes, the country loaf
Ask him about
The second batch
In at 07:00
Counter and coffee
Nadia Haddad
Nadia runs the zinc: the grinder, the till, the pass to the tables and whoever is waiting at the door. She chooses the next bag when the last one runs out and remembers how you take your café crème.
Station
The grinder and the zinc
Pours
Every coffee, and the carafes after dark
Ask her about
Which bag goes on next
A day at the pass
From the oven at five to the last candle
Six hours that happen every day the doors are open, in the order they happen.
05:00
The deck oven is lit and the croissant dough, laminated yesterday, comes out of the cold.
Théo
07:00
The grinder is dialled in and the day’s slips are taped over the card.
Nadia, Élise
07:30
Doors. The first batch of kouign-amann goes onto the zinc still warm.
Everyone
11:00
The Tatin is turned out and the lunch mise en place is finished at the pass.
Élise
14:30
The second batch comes out for the goûter; the bread for tomorrow is shaped.
Théo
17:30
Thursday to Saturday the globes come on and souper runs until last orders at 21:15.
Élise, Nadia
From the pass
Come and eat what they make
Most of the day is walk-in at the counter. Brunch at the weekend and souper from Thursday take tables.