The Brohm Lake Duck Confit with Fairwind Farms organic goats cheese, smashed potatoes and pear jus generously large. The duck required no knife as the meat fell off the bone in soft, moist chunks with the gentle prod of a fork. Meanwhile the Fois Gras Crusted Lamb Rack with rosemary creme risotto was tender, with just the right amount of fattiness, and delicious. The risotto was creamy and so immensely enjoyable that I resisted licking the plate clean.
Finally dessert was a show in of itself! We were incredibly impressed, as we hadn’t seen anything quite this entertaining in the Edmonton food scene up until now. The broken coffee was a dark chocolate coffee cup, filled with mousse, and then brushed with caramel liquor. Then Chef Eric Hanson dipped his finger into the flame from the candle on the table and touched the dessert plate briefly, lighting the liquor ablaze. As the flame burned out, the chocolate coffee cup melted and mixed with the mousse, resulting in a velvety smooth mousse, interspersed with rich dark chocolate, a feast for both the eyes and the taste buds!
Our server was attentive, friendly and genuine and made the interactions that evening as enjoyable as the food we ate. If you’re looking for a meal that will make your mouth and tummy happy, Niche is the place to go.