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| - Do you know people who only eat chocolate desserts? This place is for them. But, Fous Desserts is not just for them.
Opened by an acclaimed chocolatier (Franck Dury-Pavet), you can see their excellence in all things chocolate: truffles, hot chocolate, chocolate croissant, chocolate cakes and pastries (particularly the Croquant, Gargamel, and Zelmir) gelato and sorbet... you get the picture.
My favorite chocolate baked good here seemed almost half-cooked. A chocolate cake made from 70% concentrated chocolate (Guanaja, Honduras) low in cocoa butter with a liquid center of Madagascar chocolate, much like in a molten chocolate cake. Honestly, if you see the picture, I did not heat it up. I'd waited for a few minutes after eating my butter croissant and finishing coffee, thinking I'll take it to go. After second thoughts (happens 99% of the time), I thought might as well take a bite. I never expected the river of chocolate to start flowing as I ate it with my fingers (the server hadn't been able to describe it properly to me in English, she'd let me believe it was a soft brownie like cake). So, I don't normally post pix that are pure food porn, but you can check this one out.
Moving from porn to love, the Cri d'amour (cry of love) with foam and hibiscus jelly, raspberry, rose and Pistachio financier presented a gamut of flavors (from sweet to tart to nutty and berry) and textures (foam, jelly, mousse, financier, nuts) - the works. It was an ambitious feat to pull off in terms of describing the complexity of love, but full marks to the pastry chef for pulling it off!
I mentioned the chocolate croissant above, but didn't get to try it. Instead opting for the butter croissant that makes the lists for best croissant in Montreal on an annual basis. Even though the croissant wasn't warm (that's pretty normal now even in Paris, unless you're really lucky), it was executed as well as it could be.
Fous Desserts also had one of the best eclairs I've had: Pistachio. Even though I wasn't a fan of the color, but understand the customer expectations that need to be met, I liked the balance between nuttiness and sweet.
So, I didn't take any piece from the extensive chocolate ganache collection or truffles back with me, but I did take to the hotel a few almond tuiles (excellent) and Sablés Suisses (chocolate, vanilla, cannelle). The sablés were my only disappointment from the extensive sampling and they paled in flavor intensity compared to other comparable sablés that I had from other top notch bakeries in Montreal.
(4.5 stars)
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