Super Condiments recently became even more “super” with the arrival of young chef Grégoire Bouchard-Paquet at the helm of a simple and affordable lunch menu like there weren’t enough of in Outremont.
I can’t tell you how many times I’ve sat down at a table or counter at Super Condiments in the last year and a half, whether it’s for a breakfast of “Super tartine” (bread with feta cream, egg and a mix of spices and dukkah seeds), Persian oatmeal, one of the best grilled cheeses in town (pork and pikliz) with a glass of wine or simply a good coffee and a warm exchange with the “owner”, Lara, or the other members of her friendly team.
PHOTO MARCO CAMPANOZZI, THE PRESS
You can take your time at Super Condiments.
From a grocery store-café-refreshment bar, the business has slowly evolved into a restaurant, but without it being obligatory to have a big meal. All formulas are still possible, including that of sitting down for a good while with friends or in front of your computer (without overdoing it!) to enjoy the gentle atmosphere.
If mixologist-barista-server Dimitry Saint-Louis is one half of this lovely family business, it is above all Lara Zamani who is the “queen of the home” on Van Horne Avenue. Her hello resonates in the room as soon as the door opens and new customers – regulars or not – sit down without fuss. She has this precious gift of sensing exactly what will please you that day. And now, with the expanded menu, her repertoire is even more varied.
PHOTO MARCO CAMPANOZZI, THE PRESS
From a grocery store-café-bar, Super Condiments has slowly evolved into a restaurant.
Need comfort? There’s a cordon bleu to roll around in. Stuffed with the excellent Aliments Viens ham and a tasty Emmenthal and Gruyere béchamel, the tender wallet-shaped breast is rolled in a crispy breadcrumbs that create a divine contrast of textures. Not in the mood for meat? The stuffed pastry of the moment is another great, filling option.
Looking for a little snack? A bit of classic pissaladière will satisfy you, with its deeply caramelized onions, its anchovies, its Niçoise olive oil paste and a quenelle of smoked sour cream that softens these powerful flavors. You can pair it with a starter of pan-fried radishes in Caesar sauce to satisfy a more insistent appetite or opt for the meal salad. Until now, this one revolved around chickpeas. It wasn’t bad, with its “green goddess” vinaigrette, but the new offering, with very sweet seasonal tomatoes, feta cream, marinated onions, plenty of roasted pumpkin seeds and eggplant croquettes, is a marvel.
PHOTO MARCO CAMPANOZZI, THE PRESS
The rice pudding is a little too generously sprinkled with puffed black rice, giving the whole thing a roasted taste that buries the rest, but this dessert is nevertheless on the right track.
Sweet options come from three sources. There is currently a homemade rice pudding that Lara is keen to bring up to date (to my great delight!) – but which still needs a few adjustments –, some rather ordinary pastries from the Guillaume bakery and a selection of biscuits from the Cookine company, including one with Persian flavours, a nod to Lara’s Franco-Iranian origins.
It was at Damas and then at the late Flamant that “Chef Greg” started in the profession, after his cooking class at the École des métiers de la restauration et du tourisme, then a pastry class at the Institut de tourisme et d’hôtellerie du Québec. At Super Condiments, he left the tongs to simmer a more casual cuisine, in a family atmosphere that he really appreciates. We can only appreciate him in return!
Price
PHOTO MARCO CAMPANOZZI, THE PRESS
Super Condiments is located on Van Horne Avenue in Outremont.
Breakfasts cost between $7 and $15. Lunch entrees are $8 to $16, entrees are $18 to $23, and sandwiches are $10 to $16.
Good to know
I really like eating in the open room and at the counter, but those who like to enjoy the outdoors have access to a nice little terrace hidden at the back of the restaurant. On Saturdays and Sundays, it’s brunch, from 9 a.m. to 3 p.m. The lunch menu is not offered.
Information
Super Condiments is open seven days a week; 8am to 6pm Monday through Friday, 9am to 6pm Saturday, and 9am to 5pm Sunday.
1311 Van Horne Avenue
Visit the Super Condiments website