Inside Mathieu Perreault-Jessery’s Culinary World: A Passion for Local Flavours 

 Source: bistrolecoupmonte.com

“For me, buying local is just as essential as paying your rent each month,” says Mathieu Perreault-Jessery, Chef-Owner of Le Coup Monté in L’Assomption and Repentigny.  

Food has a unique way of bringing people together, telling stories and reflecting our values. For Mathieu Perreault-Jessery, Chef-Owner of Le Coup Monté in L’Assomption and Repentigny, it’s first and foremost about connection. He doesn’t just cook to feed—he cooks to connect—with local producers, with his customers and with the flavours of his region. 

The La Belle Excuse team had the pleasure of meeting him at his restaurant in L’Assomption. Over coffee, he shared his vision of cuisine, where buying local, the simplicity of ingredients and human relationships take centre stage.  

Step into the world of a chef who proudly stands by his convictions—both in his rhetoric and on his seasonally inspired menus.  

What Defines a Quality Ingredient in Your Eyes? 

“A product so naturally beautiful and perfect that it needs little to no transformation. Take high-quality beef for instance, like the one we get from our friend Fred at the Mon beau bon bœuf farm—it barely needs seasoning because its natural flavour is so fresh and rich, it speaks for itself.”  

Why Is Buying Local So Important for Restaurants? 

“To me, it’s as essential as paying your rent. We’re in Quebec—we need to support each other. Local people come to my restaurant to eat, so the least I can do is return the favour by buying from them.” 

How Can You Prioritize Local Sourcing in Remote Areas, Especially for Hard-to-Find Ingredients? 

“It’s a myth that regional areas lack diversity! Sure, you might have to search a little harder, but there are farm shops everywhere selling local products—so local, in fact, that they come straight from the source. You just have to take an interest, ask around and explore for yourself. 

We need to break the habit of automatically turning to big supermarkets and instead discover the incredible local gems around us.”  

What Makes You Trust a Food Brand? 

“I trust the service first—the connection I have with the retailer. Above all, there has to be human contact for trust to be built and last.” 

What Are Three Ingredients You Always Have in Your Home Kitchen? 

“In order of priority: butter, salt and something truffle-flavoured (cheese, oil, etc.). I love everything that tastes like truffle!” 

If You Had to Cook the Same Recipe for the Rest of Your Life, What Would It Be? 

“As a true cheese lover, I’d say anything with cheese!” 

Which La Belle Excuse Product is Your Favourite and Why? 

“I really love their flavoured vinegars—raspberry and lemon—but my absolute favourite La Belle Excuse product is their classic olive oil. It’s one of those high-quality products that is pure and naturally delicious just as it is.” 

What’s Your Favourite Traditional Greek Dish? 

“I love Greek pizza! I went to Greece in my last year of high school and had the best pizza of my life. It was so simple—thin crust, feta cheese, tomatoes and a few spices.  

I think it was a small restaurant in Athens, where an elderly cook made the pizzas himself and baked them in a large stone oven. It was an unforgettable culinary experience!” 

If You Could Take a Culinary Trip Anywhere, Where Would You Go? 

“I would love to explore Japan for its culinary creativity—but going back to Greece to enjoy my favourite pizza would be a fantastic plan B!” 

Which Spice Do You Think Is the Most Underrated? 

“Cinnamon, without a doubt! I use it in the most unexpected ways to add a little kick—like in steak seasoning for instance.” 

Source: bistrolecoupmonte.com

Mathieu Perreault-Jessery is more than a talented chef—he embodies values that resonate deeply with La Belle Excuse: simplicity, quality and authenticity. His menus celebrate both local ingredients and human connections. 

One thing is clear after meeting him: for Mathieu, cooking is more than just a craft—it is a way to build relationships and bring meaning to what we eat. He reminds us that the best ingredients are the ones that tell a story and bring people together. 

And you? Which local treasure will you add to your next meal?