Pépita: Delicious New Pizzeria from Côté Est

In July 2024, a new pizzeria opened in Saint-Germain, in the Kamouraska region: Pépita. This unpretentious spot lets the simplicity of the surroundings and the friendliness of the staff take a back seat to the pizza, which is honestly delicious.

At the helm of this project are Kim Côté and Perle Morency from Côté Est, along with Sébastien Beaulieu and Martin Desautels from Microbrasserie Tête d’Allumette—both beloved establishments in Kamouraska. They are long-time collaborators—Côté Est even provides some of the snacks for the food offerings at Tête d’Allumette. Perle and Sébastien are from Kamouraska, while Kim and Martin are long-time friends who have known each other for over 30 years! Originally from St-Hyacinthe, they have both been settled in Kamouraska for many years.

The Story of a Little Gem to Discover on Your Next Visit to the Region

Why is it called that?! Perle exclaims, “For several reasons! Pépita, for the nugget, the well-kept secret waiting to be discovered. In Spanish, Pépita means nugget, of course, but it also refers to pumpkin seeds, which we love to use in macha sauces. There’s also the playful sound of ‘pépite’ / ‘pit-pit,’ which makes us smile and brings to mind that lovely bird that is our emblem… And finally, in Pépita, there’s ‘pep!’ It’s sparkling, dynamic, and playful. Exactly what we wanted.” We love it.

When the opportunity arose, the friends immediately knew it was the perfect place for their new project. The space is situated halfway between Côté Est and Microbrasserie Tête d’Allumette, the “parent institutions” of partners Kim Côté, Perle Morency, Martin Desautels, and Sébastien Beaulieu. Here we find ourselves in the heart of the “pampa,” the Kamouraska wilderness, a bit off the beaten path of the village tourist centers.

The decor of Pépita is simple and charming. Perle made sure to repurpose many elements with a few tips from friends. The highlight of the decor, however, is the view of the river! It gives the feeling of enjoying your pizza and glass of wine on a boat. Also, note that there’s an Airbnb right next to the pizzeria!

You order upon entering and then find a place to sit. It’s casual dining on-site or for takeout.

A Delicious Menu Featuring Local Products

In the kitchens of Pépita, it’s Chef Camila Czieslak and Kim Côté who prepare the pizzas. Camila is a Brazilian food engineer who worked for some time in the kitchen at Côté Est before spending a year in 2023 at the renowned restaurant Noma in Denmark. She had also previously studied… pizza! “It just goes to show you can chase after your passion!” Perle confides. Kim needs no introduction, as he has been the chef-owner of Côté Est since 2012 and is passionate about Quebec’s terroir.

“We wanted to create a pizzeria that would have its own signature and offer something different from the others. Rye sourdough, homemade charcuterie, local products, and vegan cheese available… We do not compromise on the quality of the ingredients to provide high-quality pizzas at an affordable price. We are truly committed to accessibility and inclusion so that everyone can enjoy it!”

The Pépita menu is simple and concise, featuring six pizzas, a sandwich, and a salad. It won’t really change, but that’s for the best! You can return for your favorites or try something new. The pizzas are made with rye sourdough from Ferme Le Raku, which Boulangerie Niemand grinds for them. All the pizzas are made with regional products: smoked eel, scallops, clams, tuna, sea plants, homemade charcuterie, and vegan cheese, Quebec camelina oil, and vegetables from local farmers… And you can taste the difference! There’s an immense love for the smoked eel pizza and the calabrese! Pizzas range from $15 to $25.

A Joy for Life and Good Wine at Pépita

Samuel Roy curates a small wine list in collaboration with Cyril from La QV. On the beer side, you’ll find the delicious brews from Tête d’Allumette: 6 to 8 options, including 1 or 2 on tap and the others in bottles, including the Pépita, a hoppy Italian pilsner brewed especially for the pizzeria. The house also offers a Pépita orange wine, a special cuvée prepared for us by the Trois Moineaux vineyard in Niagara, along with ready-to-drink Quebec options.

“We want it to be a place of simplicity and authenticity, away from the major tourist circuits… A place where people come to appreciate the precision of the execution and the quality of local products without the expectations associated with fine dining.”

We love the welcoming smile, the unpretentious space, the view, the good wine, and of course, the PIZZA!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: October 11, 2024

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