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Whistler Traveller Magazine - - TRAVELLER I CONTENT - STO­RIES BY DAVID BURKE IM­AGES BY JOERN RO­HDE 604-932-3433 | bear­foot­bistro.com

Start­ing this win­ter, lovers of sweet canapés, pas­tries and pe­tit fours made with the finest choco­late will have a chance to in­dulge their taste buds with treats cre­ated by Do­minic Fortin us­ing his own sig­na­ture choco­late. Fortin, the Bearfoot Bistro’s ex­ec­u­tive pas­try chef, was re­cently in­vited to at­tend France’s pres­ti­gious Ca­cao Barry’s Or Noir lab­o­ra­tory with the aim of cre­at­ing his own blend of dark and milk choco­late for use in the Bearfoot’s de­lec­ta­ble pas­tries and other desserts. Fortin is just the third Cana­dian to have at­tended the Or Noir pro­gram — ev­i­dence of what The Globe and Mail re­cently called the Bistro’s “in­no­va­tive” ap­proach to fine din­ing. “An­dré [Saint-Jac­ques, the restau­rant’s founder] likes to be ahead of the game … to do new things,” says Fortin. “The vodka ice room was one of the first things like that, and the pas­try pro­gram I’m run­ning, I don’t know any other pas­try pro­gram like it in B.C.” Fortin’s dark choco­late, with 71.2 per cent ca­cao, is a blend of beans from three dif­fer­ent re­gions of the world. His milk choco­late is an un­usu­ally “dark” blend, at 52 per cent ca­cao. “I like to re­move some of the sugar from my cre­ations to make them less sweet, but there’s lots of milk flavour and lots of honey.” Be­gin­ning in mid-De­cem­ber, all of the desserts and pe­tit fours that in­clude choco­late will be crafted us­ing Fortin’s sig­na­ture blends. Cus­tomers also will be able to pur­chase a made-in-house bar of deca­dence to take home!

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