Le Passé Composé is a two-location brunch spot founded by Chef Arnaud Glay, sourcing fresh, local produce and culinary goods for their menu of classics with a twist. Its Plateau restaurant is a collaborative effort between Glay and the Sandhu Family, behind India Rosa and Restaurant Sandhu, using Quebec farm-raised pork, eggs, and duck products. Each menu item is richer than the next, whether it’s an apple and white chocolate waffle or a poached egg on brioche, with foie grois two ways, caramelized onion compote, and crispy prosciutto.