It might have to do with the fact that I only had frozen yogurt for lunch and was ravenous by the time I arrived, but the food did not disappoint. Easily, Blue Water Cafe is my favourite Vancouver fine dining restaurant, of the ones I’ve been to.
As far as my fine-dining experience goes, I’ve eaten at Bishop’s, Jean Georges in New York (I KNOW), Au Pied du Cochon in Montreal (definitely where I’ll have my last meal before I die), Le Crocodile, Vij’s and Heron’s West Coast Kitchen.
Oh yes, there is no amuse-bouche.
My bouche was not amused.
It was tasting the sea in one bite. And the difference in taste between the two varieties is discernible! Oyster connoisseurs probably exist out there, who knew? According to our server, the restaurant gets oysters from the East coast flown in by plane daily (is that sustainable…), and all oysters are opened right before serving. Oysters from the Atlantic are plumper, but West Coast Oysters are more flavourful.
Sigh, it’s so hard to understand me, right mom?
We were brought down from our scalloped high horse. These were shockingly juicy– I wish I knew how they did it. Maybe it’s the difference between cooking fresh scallops as opposed to thawed ones? Or did they poach and then lightly fry them?
The griddle cakes were alright but not memorable; I ate the components separately so I can’t really comment on how the elements worked together.
I came home and looked at the menu again… maybe I should try making some buerre blanc with noilly prat.
Usually I stick to a pescetarian diet, so the gaminess of the tenderloin was unexpected for this long-time fish eater.
As expected it was juicy and tender, but it’s so hard for me to like red meat now; I can’t judge it fairly.
Perusing the dessert menu after a satisfying dinner is one of my favourite moments in the world. You’re happy from your mains, but there’s still that anticipatory excitement while waiting for dessert.
Warm Dark Cuban Chocolate Cake (brandy truffle center, vanilla bean ice cream). I haven’t met a molten chocolate cake I haven’t liked. The only thing different about this was the brandy, which just gave it the taste of alcohol… obviously, Colleen. The bitterness was a different sort of bitter than the chocolate, so it added another dimension in taste.
It’s funny how both Michael and I tasted the ice cream and said that it was vanilla bean ice cream, not just vanilla. I have no idea how those vanilla seeds could taste any different than vanilla extract/flavour, but it did.
Black Forest Macaron (cocoa macaron, white chocolate mousse, griottines, chantilly gelato). My mom asked what the macaron shell was, to which Michael replied, “the cookies Colleen cried over”.
Not so long ago I was baking macarons, and my mom opened and closed the oven door ungently in the middle of the process. And the whole batch of it was “ruined” (ie. cracked). I was just super high-strung because I was preparing for my piano exam, so I might’ve gotten a tad bit more upset than what was called for.
But I digress– the macaron was chewy as all macarons should be, but it wasn’t crunchy-crispy on the outside, which was disappointing. I almost got drunk off the griottines, but at least their bitterness was juxtaposed against the sweet mousse.
I love plated desserts.
I love how they’re balanced in terms of taste, texture, temperature, colour. Each dessert had a sorbet or an ice cream; each dessert was garnished with those tiny green leaves.
I’d come to Blue Water Cafe for their desserts alone.
As someone who is unaccustomed to special treatment, I kept the candle. (They held the candle up with dough! Now isn’t that clever.)
|A sad, sad sight.|
Pistachio financiers were the complimentary petit fours that finished off this truly impeccable meal. I’ve never baked financiers because I thought they might be dry, since it uses butter as its fat rather than oil.
These were perfectly moist.
I’m going to have to bake a trillion financiers now in order to replicate this.
Ugh, foodie problems.
Watching the sunset? An even sweeter finish.