This surprising contender might just be the best dessert in Vancouver.
When Forage‘s chef de cuisine Welbert Choi was introduced to me as the “inventor of the cheese puff,” I didn’t really think much of it. I assumed it was a Bridget Jones-style party introduction, where you graciously offer a small tidbit of information to help your guests spark conversation.But once dessert came around and this aforementioned puff landed on my plate, I understood that this was less of an obligatory fun fact and more of a notification that I was in the presence of a pastry genius.It’s a dish that’s not as iconic as a Notte’s diplomat cake or as decadent as a chocolate dumpling, but with quiet dignity, this humble puff—light as air, stuffed with creamy fromage frais and housemade gin-spiked blueberries—might just be a contender for the city’s best dessert.Slightly savoury, perfectly sweet and accompanied by classic vanilla ice cream and a drizzle of cordial, it’s enough to make me want to start introducing myself as someone who has met the inventor of the Forage cheese puff.Cheese puff, $13 at Forage (1300 Robson St.)
