The Ritz-Carlton Montréal closed for a four-year gut renovation and when they reopened last summer, they did so with Daniel Boulud's second location of Maison Boulud—the first is in Beijing—attached to the hotel. Pastry Chef David Jubin, formerly of Michel Bras and Le Louis XV in Monaco, heads the sweets department where desserts are simultaneously whimsical and decadent with plenty of nods to the region.
Think maple cotton candy, parings of peanut and pear, and warm cakes oozing salted caramel. Click through the slideshow for Chef David's favorite picks from the menu.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.