Our Story

At Sel, Poivre et Pommes, the idea has always been simple: serve breakfast that feels good to eat, every day. What began in Saint-Eustache and later found its home in Laval has grown into a trusted neighborhood restaurant known for fresh ingredients, balanced plates, and a welcoming atmosphere. As demand continues to grow, Sel, Poivre et Pommes is proud to be expanding again, with a new location opening soon in Terrebonne, Québec.

Behind the restaurant are two partners whose backgrounds shape both the food and the experience. Louis Damoulianos brings decades of experience in the restaurant industry, having opened and operated several popular restaurant concepts over the years. His deep understanding of hospitality, consistency, and what guests truly value is at the core of Sel, Poivre et Pommes. For Louis, a great breakfast isn’t about trends, it’s about quality, balance, and making sure every guest leaves satisfied.

Alongside him is Manolis Plaitis, whose journey from professional boxing to the restaurant world brings a unique perspective. Discipline, focus, and respect for the body are values Manolis carries from sport into food. His influence is felt in the restaurant’s attention to lighter options, nourishing ingredients, and meals that fuel the day without excess.

Together, Louis and Manolis have created more than a breakfast restaurant, they’ve built a place where regulars feel known, mornings feel unhurried, and food is prepared with care. Popular with their clientele and closely connected to the community, they continue to share their journey and passion through the Sel, Poivre et Pommes website, inviting guests to follow along as the story grows.