BONETA WELCOMES PASTRY PROTEGE PAUL CROTEAU
(Directly from the press release.)

Whether it serves as the end of your meal or perhaps the main course, nothing beats a truly fabulous dessert. With that in mind, Gastown's Boneta Restaurant and Chef Jeremie Bastien are pleased to announce the addition of Pastry Chef Paul Croteau for summer and fall 2007.

Hailing from Quebec City where he studied pastry from M. Bernard Laloi, this 26 year old’s resume is already stacked with an impressive array of experience. On his first trip abroad, Paul spent four months in France working for master chocolatier and patissier, M. Patrick Chevallot, the recipient of the prestigious ‘Meilleur Ouvrier de France’ distinction (pastry’s answer to the Michelin Star).

Paul was then drawn back to Canada where he has designed pastry programs for two of this country's Relais & Chateaux properties, Panache in Quebec and Vancouver’s own Lumiere. Working on the West Coast has allowed Paul to experiment with an array of local products that were previously unavailable to him, such as wild blackberries, Okanagan peaches, and a wide range of distinct apple varieties.

Whether diners are pairing these desserts with a meal of Chef Bastien’s reworked bistro classics, or are stopping in for a late night cocktail there will be something on the list to suit any sugar lover’s preferences.

So what can Paul tell us about the sweet treats at Boneta in the coming months?

“I will be working with many of the local fruits right now so perhaps cheesecake with red currants, caramelized cinnamon compote & pear juice, some poached apricots with a jasmine tea sabayon, and once the weather cools off, a few hand made chocolates will be added as well.