To celebrate Leméac’s 25th anniversary, we have chosen to revisit our earliest great culinary moments by inviting our first two chefs, who left a lasting mark on the restaurant: Stelio Perombelon and Patrice Demers. Two talents who helped shape Leméac’s reputation, and whom we are delighted to welcome back. This event is presented in collaboration with our chefs Olivier Belzile and David Courteau to offer you a truly unique experience. A wine pairing, curated by our head sommelier Yan Faraire, will also be offered.
For the occasion, we will be offering à la carte dishes, as this is at the very heart of Leméac. Guests will be free to order whatever they wish, create their own three-course menu, or simply select the dishes that appeal to them. Please note that the menu will change from the first week to the second week, with different offerings each week.
After studying culinary arts and pastry at École professionnelle Marie-Rivier in Drummondville, David Courteau has been working as a pastry chef at Restaurant Leméac for the past 15 years.
On the menu, he revisits classic pastries using local and seasonal ingredients. Currently, he combines two professions he is passionate about: ceramic artist and pastry chef.
Well known among Montréal food lovers, Stelio Perombelon has held a prominent place in the city’s culinary culture for over 30 years. A graduate of ITHQ, he made his mark by leading some of Montréal’s most distinctive kitchens. As the first chef to take the helm at the renowned restaurant Leméac, he also helped create a menu that has since become timeless. In addition to being a media contributor, consultant, and author of three books—including Légumes, published in 2025—he has been training the next generation of culinary professionals at ITHQ since 2019.
To celebrate Leméac’s 25th anniversary, we have chosen to revisit our earliest great culinary moments by inviting our first two chefs, who left a lasting mark on the restaurant: Stelio Perombelon and Patrice Demers. Two talents who helped shape Leméac’s reputation, and whom we are delighted to welcome back. This event is presented in collaboration with our chefs Olivier Belzile and David Courteau to offer you a truly unique experience. A wine pairing, curated by our head sommelier Yan Faraire, will also be offered.
For the occasion, we will be offering à la carte dishes, as this is at the very heart of Leméac. Guests will be free to order whatever they wish, create their own three-course menu, or simply select the dishes that appeal to them. Please note that the menu will change from the first week to the second week, with different offerings each week.
After studying culinary arts and pastry at École professionnelle Marie-Rivier in Drummondville, David Courteau has been working as a pastry chef at Restaurant Leméac for the past 15 years.
On the menu, he revisits classic pastries using local and seasonal ingredients. Currently, he combines two professions he is passionate about: ceramic artist and pastry chef.
After working as a pastry chef for 15 years in several Montreal restaurants and co-owning Patrice Pâtissier for over eight years, he became co-owner of Sabayon in 2023 alongside Marie-Josée Beaudoin. Recognized as one of Canada’s finest pastry artisans, his passion now drives him to explore both savory and sweet creations. After being named “Best New Restaurant” in Canada by enRoute magazine, Sabayon was awarded a Michelin star with the release of the very first guide in May 2025.