When Christophe mentioned that he would be rotating the Mont Blanc into his new seasonal menu, I knew I had to make a visit – finding time was the difficult part. Luckily, I had an appointment near the area and took it as a sign for me to go. It was quiet when I arrived, about 4pm. Christophe and his production team were busy in the back preparing for Valentine’s day, perfecting each piece before packaging it or displaying it in the house. Filled in the glass case were meticulous and alluring treats, hypnotizing with their glossy sheen. After much contemplating, we ended up selecting Christophe’s Tiramisu, Trio de Chocolat, and the Mont Blanc – the sole reason for my for my journey. 
Mont Blanc – Puréed sweetened chestnuts with vanilla chantilly and meringe on a sweet pastry base 
Trio de Chocolat – dark, milk, and white chocolate mousse 
Christophe’s Tiramisu – Mascarpone mousse with sponge soaked in espresso
I didn’t know what to expect with the Mont Blanc, but I didn’t get a memorable impression, despite it’s impressive presentation. The chestnut flavours were quite subtle, except for a lingering taste of maple syrup that I somehow got from it. The Trio de Chocolat had an airy, yet velvety texture, the smooth consistency balanced by the distinct flavour profiles of the three origins of chocolate. Christophe’s interpretation of the tiramisu was alright, but somehow, it didn’t satisfy me. Perhaps my gravitation for a heavier use of mascarpone left me feeling that his tiramisu just wasn’t as creamy as what I’ve tried.
Nonetheless, even though I didn’t leave hooked after sampling the desserts, Chez Christophe still remains as one of my favourite patisseries. There is more than buying a dessert at his prized shop, his array of goods transmit both passion for his craft as well as his attention to detail. He is a firm believer in sourcing quality ingredients, the first to import Swiss chocolate in Canada from what I have heard. The potential in him and his work makes me excited to see what is in store for him in the future… and my belly.
Long Live Feasts 