Colvert

Experience a modern take on bistro classics, and don't miss the plum clafoutis with almond cardamom ice cream for dessert.

In their own words: “I have reservations at Colvert, another fantastic restaurant in the neighbourhood. Okay, so it looks like a bistro, it feels like a bistro, but it's been reinvented a little bit. The chef Baptiste Borderie brings a more modern flair through his work with sauces, flavour pairings and textures especially. The clafoutis food for dessert was a really nice touch because instead of sour cherries, he incorporated plums and served it with a scoop of almond cardamom ice cream on top, which I found very warm and a little bit spicy.”