I've long been a fan of Pêche Pâtisserie. I was one of their first followers on Facebook when they were based out of Chaguanas. Chef Khalil Ali has been making a name for himself as a bit of magical baker. If you can imagine it, Ali can deliver it. The imagination and craftsmanship that goes into his desserts and baked goods have ensured a loyal following of foodies who flock daily to little Picton St patisserie. The Bloggers' Table (Marie from TriniChow, Sarina from TriniGourmet, Q from Bring It To The Table, and Corey over at Learning Patience and I) were here to road test some of the more recent additions on the menu. If the rumors were true, we were in for a treat. Ali seems to have a natural instinct for the luxurious and the sublime. With offerings such a roe for breakfast, a daily lobster bisque, and the most recent addition - lovely big (local!) oysters, Peche is morphing out of its patisserie status and growing up into a heavy weight small bistro.
|Sourdough foccacia with olive oil, roquefort, cheddar, and fresh herbs|
|Oysters on the half shell.|
Q politely stopped after two. But when I realized that not everyone at the table shared my oyster passion, I did not politely stop at two.
|Oysters still plump under their Rockerfeller blankets.|
|Oysters Rockerfeller done to perfection|
|Tight rolls of smoked salmon make this presentation a feast for the eyes|
|The eggs were perfectly sliced and sprinkled with roasted capsicum. The Parmesan crisps add visual texture as well as provide a necessary "cracker-like" addition to this salad.|
|It's easy once you get the hang of it.|
Yes, it was a wonder that we had any room for dessert. But we did. After all, you can't come to Peche and not eat dessert. There are many little gems to choose from, each handcrafted with a jeweler's precision.
|A small selection of some of the desserts available at Peche.|