It’s 2 p.m. on a Sunday, typically a quiet hour for restaurants. But at Mille Pâtes, the dining room is buzzing. Owner Paul Lebel emerges from the kitchen, plates in both hands, and explains he’ll need a few minutes – an unexpected crowd is keeping him busy.
My sister and I sip house red, watching the controlled chaos. Lebel finally joins us, burly in a tuque and thick sweater.
Mille Pâtes started as a 12-seat dining room and fresh pasta counter in 2010.
“People weren’t familiar with fresh pasta, only the dry boxed kind,” recalls Lebel. “Educating our customers was essential.”
It paid off. In 2013, he expanded the dining room and added an outdoor patio for 70 guests. Today, the restaurant churns out 20 to 40 kilos of pasta daily and even supplies other restaurants.
The boutique sells house-made delicacies from manicotti to carbonara sauce, but its best-seller remains the lasagna. The restaurant offers rotating specials featuring seasonal ingredients.
Despite a bustling ski season, the pandemic’s impact persists. “It was devastating,” Lebel admits. “It’s important customers know how much we value them.”
Originally from Kapuskasing, Ontario, Lebel trained in Montréal and Paris but always knew he wasn’t destined for city life. In 1994, drawn by Mont-Tremblant’s burgeoning food scene, he settled with his young family and worked in mainstays like Antipasto, Aux Truffes, Coco Pazzo, and La Petite Cachée.
Serendipity struck at a staff potluck where Lebel and a colleague both contributed fresh pasta. Their shared passion sparked the idea for Mille Pâtes.
Lebel embraces exacting standards. His equipment is Italian-made. His wine list is curated from private imports. His tomatoes? Discovered at a Montréal trade show, thanks to a persistent Italian vendor whose quality blew him away. His food has impressed even Romans astonished by its authenticity.
We leave with an armful of goodies – ravioli, eggplant parmesan, lasagna, and rigatoni. The heady aromas linger as we step outside. Nothing excites Italians more than great food. We can’t wait to dig in.
