Last updated on September 25th, 2019 at 02:18 pm
A favorite place: Alta Bistro.
Described as modern French, the menu, while limited, had very interesting choices. The wine list is extensive….one of the most extensive I’ve seen in Whistler. French options represented the classic areas…Rhône, Bordeaux and Burgundy. Also available are old world and new world choices so you should be able to find something to please your palate.
We started with a couple of small plates which included the elk tartare with chicken liver parfait….not as I was expecting…light with only a mild liver flavor. The other choice was cauliflower and sesame gazpacho which was very good.
Mains were the BC ling cod….outstanding. It was delivered with sourdough pasta….very interesting look…green….and flavor. Our second choice was the Collin’s Farm cross chicken fricassee. The dish arrived in an iron skillet with stone fruit, vermouth jam….very sweet, potatoes and hazelnuts…and of course chicken. Interesting dish with unique flavors. Finally, the last choice was the flat iron steak which was perfectly cooked and very flavorful.
Ended with an affogato….the most interesting presentation I’ve seen….a wedge of ice cream and a side of incredible stone fruit liqueur. Outstanding! The other choice, the peaches and cashew cream cheesecake, was beautifully presented and not as rich as one might think. Actually it was quite light.
As expected, the selection of dessert wines was great…a nice moscato and sauternes were sampled.
On another visit standouts included the chef foraged chanterelles and lobster fried karaage style with a miso mayo dipping sauce and the peach parfait with fried honeycomb. The fried honeycomb gave the dish an almost smokey flavor.
Service was excellent.