Roasted Pineapple and Passion Fruit ($12)
Calissons are popular mazipan-like confections that come from Provence. Here Chef David bakes it as a single disc topped with caramelized pineapple rings and coconut tapioca hidden beneath pineapple confit. Get a bit of everything in each bite, including the pipes of coconut foam and passion fruit cream (you can see some peeking out from under the coconut foam). There's passion fruit gelato to round it out, and for a most unexpected touch, baby coriander shoots.
Maple Crémeux ($13)
What would a Montreal dessert menu be without maple syrup in multiple forms? Begin on the left with maple cotton candy spun to order and perched atop a croustillant cookie sandwiched with walnuts and maple crème fraîche. On the right, caramelized chocolate leaves with apple sticks and white chocolate-maple ganache. And don't miss the hauntingly rich maple ice cream tucked in the back.
Limoncello and Hazelnut ($12)
The Limoncello and Hazelnut is a signature dessert at Maison Boulud and this was created for Chef Daniel. The flavor pairings are unusual, but they work. Limoncello is delivered as sorbet, bright and rich with lemon zest. And hazelnut comes as a mousse atop chocolate biscuits, praline jelly and a buttery sablé.
Pear Vacherin ($12)
A classic vacherin, reinterpreted with "light and air" to add a degree of refinement. A cube of vanilla marshmallow is the base, hollowed and filled with housemade pear sorbet and peanut ice cream. The little sweets bursts in each bite are rum-macerated grapes. Chef seals it with a clear opaline disk and then on top, pear juice foam with petite meringues and caramelized peanuts.
Chocolate Coulant ($13)
Last but not least, Chocolate Coulant, the best selling dessert on the menu. This might look like an ordinary molten chocolate cake, but instead of liquid chocolate in the center, there's a silky flow of butter caramel generously salted with fleur de sel. Taste a hint of vanilla? That's because the caramel was deglazed with vanilla bean cream. A streak of chocolate leads to caramelized milk ice cream.