Best Last Course: Thomas Haas Patisserie
and Cappuccino Bar

Thomas Haas (Gold) continues to expand his chocolate empire—and now he makes a mean cappuccino to boot. The mischievous Haas’ expertise is far-reaching: customers at his shop will recognize his confections that show up on dessert cards across town. And as a director of the Chefs’ Table Society of B.C., he continues to mentor and support this city’s sweet up-and-comers. Lumière’s Wendy Boys (Silver), a.k.a. “Chocolate Girl,” creates beautifully balanced desserts “that stand up to Rob Feenie’s hard-to-top savouries. Her subtle yet sublime coffee-and-cardamom dulche de leche left one judge feeling dizzy, without being hit over the head. The beautiful cheese trolley has well-sourced selections from Quèbec, France and Spain. At West (Bronze), Rhonda Viani delivers with her chocolate semolina cake with calvados cream, or her chocolate tasting plate with luxe chocolate ice cream—but don’t overlook her excellent fruit-based desserts that change with the seasons. The cheese board is also notable. CinCin (Honourable Mention) is where acclaimed chef de patisserie Thierry Busset makes the best restaurant bread in the city—his crusty rolls release like shrapnel. His desserts are also worthy of leaving lots of room—Brusset once made a chocolate jewellery box for a customer, replete with sparkling bonbons inside. As for The Pear Tree, one judge simply asked, “How do they do that? With such an excellent savoury menu, and a small kitchen brigade, the desserts are formidable—intense and fresh.”

BACK TO RESTAURANT AWARDS