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Fine dining with great desserts?

  • m
  • 5

We love fine dining and ending with a fabulous dessert is of very high priority to us. Any suggestions?

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  1. It might assist to narrow down the options.

    3 Replies
    1. re: Bob Mac

      Oops! I'm talking about Vancouver...

      1. re: mll

        Mmmmm, desserts. I was at West recently and had to restrain myself from licking the plate. Warm chocolate tart beside a spoonful of sour cherries, a quenelle of honey-tangerine sorbet and a thin sliver of dark chocolate as garnish. The contrast of the sweet runny chocolate, the tangy cherries and the cold sorbet was spot-on. Other diners at our table raved about the warm Belgian chocolate cake at Blue Water. And if Thomas Haas of Senses bakery is still providing the desserts at Diva, then you can't go wrong with the Stilton cheesecake and warm rhubarb compote.

        1. re: Redhead
          v
          viola da gamba

          mmmm - stilton cheesecake with rhubarb compote - for my money, one of the best desserts in Vancouver.

          Although I had the stewed autumn fruits at Cru the other night - and they were served with proper langue du chat - less the rice paper base - which was wonderful.

    2. With dessert being among my lowest dining priorities, I am probably not a good source of advice on desserts.

      However, I note the following Vancouver Magazine ratings for the "Best Last Course":

      Gold -- Diva at the Met (not visited by me)

      Silver -- Lumiere (Even Vancouver Mag acknowledges that Lumiere gained this more for cheese than for desserts, although I subjectively like the low-key, relative to Diva, nature of Lumiere's desserts, as a very general matter)

      Bronze -- West (The general perception would rate West's desserts more favorably than Lumiere's, I believe. West's pastry chef spent some time at Lumiere.)

      Fourth -- Cin Cin

      Fifth -- Senses

      The Magazine notes: "Diva at the Met (69 points) won Gold for the championship ways of über-chef Thomas Haas, who commands the dessert program at both Diva and honourably mentioned Senses. Add the two together and it would have been a runaway. “Thomas Haas is in a league of his own,” said a critic. But there’s more: the cheese courses are “astounding.” Silver medallist Lumière (58 points) was selected for “those splendid choices from Quebec.” Bronze winner West (42 points) didn’t skip a beat when pastry chef Thierry Busset moved over to sister restaurant Cin Cin. “Rhonda Viani is the best pastry chef working in the city.”"

      What are posters' assessments of Diva's desserts?