Best GVRD Destination: Pear Tree

Chef Scott Jaeger, who captained Canada’s Bocuse d’Or team and who is also our Chef of the Year, has a seeming hammerlock on this category. “He’s there, he does the shopping and he understands his ingredients,” said one judge, referencing dishes like the slow-poached chicken breast in porcini foam. “It’s the Bishop’s of Burnaby.” Bacchus Bistro at Domaine de Chaberton (Silver) shows lapel-grabbing French country food where the patio is “grape-arboured solace for Freddy Desbiens’ duck confit, onion tart and giant profiterole.” Pearl on the Rock (Bronze) takes its wines seriously and earned accolades from Wine Spectator last year for its deep cellar. The kitchen takes advantage of its proximity to organic farms like Vista d’Oro and Hazelmere Organic Farms (see Best Producer/Supplier) and plays with nouvelle surf-and-turf dishes like yellowfin tuna and wild boar or sablefish with pulled pork. Check-in early and relax at Globe@YVR (Honourable Mention) where chef Roger Planiden ably transports thyme-scented rack of lamb over fennel risotto. Hart House, although losing headliner chef Carol Chow, was noted for its reliable brunches and an up-to-the-minute wine list. The room will shine again with newly appointed executive chef Dennis Peckham.

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