I love when a chef figures out the best way to wrestle starch, sugar and animal fat into the final bliss of an already great evening.
The three best ones for me so far are:
1. "blueberry souffle" at the michelin rated Sante at the Fairmont in Sonoma. Souffle, in my opinion rivals the invention of the computer and the orchestral symphony as complex and likely, when you consider how finicky they are to make, particularly the narrow sliver of time the eggs are perfect.
2. "Topfenpalatschinken". I'm sorry I can't even provide a phonetic pronunciation guide for this one despite endless guidance from the waiter at Cafe Europe in St. Andrews-by-the-sea in New Brunswick. It's a custard-filled crepe, with some kind of awesome custardly sauce.
3. Gotta a go with "nutella crepes" from Cafe Crêpe on Queen's street west in the theatre district in Toronto. Bring a bib 'cause I always wnd up with chocolate all over myself.
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