Located on the 7th floor of the Pacific Century Place building, I arrived a little before my reservation and had to wait briefly in the adjacent lounge. The atmosphere there was lovely, with people enjoying afternoon tea.The appetizers were plentiful, each one bite-sized and absolutely delightful. I particularly enjoyed the tart made with 48-month aged Comté cheese and the chicken liver paired with Queen Rouge and Sauternes.The accompanying bread, referred to as brioche, was essentially a "croissant baked in a mold." When paired with Baldié butter, it was simply divine.For the main course, I had the Ezo venison pie, which was perfectly complemented by the blueberry sauce. The dessert selection was extensive, and the one topped with caviar was exceptional.The timing of the wine service was just right, allowing for a wonderfully pleasant experience. The level of quality here is impressive!
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