Après

Description:

• This intimate, stylish restaurant is Whistler's sole bastion of contemporary French cooking. French-born chef Eric Vernice has worked in London, New York, at a clutch of Michelon-starred restaurants in France, and in Whistler as Bearfoot Bistro's first executive chef. Now in his own restaurant, Vernice creates innovative cuisine that's rooted in the traditions of classic French cooking. Appetizers are especially tempting, and grazing tapas-style through an evening's worth of small plates is an excellent introduction to Vernice's cooking. Escargots are sautéed with garlic, prosciutto, and forest mushrooms; scallops and king crab are topped with crustacean foam and white truffle shavings. For a main course, the West Coast bouillabaisse is a tasty choice, or perhaps pan-seared duck breast with wild berry and Sarawak pepper sauce. A six-course tasting menu is available for C$85 (US$85/£43).

• © Frommer's 2013