Must-Try: the fanciest doughnut imaginable from Bosk at the Shangri-La Hotel
Canada’s favourite trashy snack gets a sophisticated, savoury makeover at Bosk, the fine-dining restaurant in the Shangri-La Hotel. Executive chef Damon Campbell begins his $95 tasting menu with a caviar doughnut, inspired by a recent sojourn in Asia. The airy brioche ring comes drizzled with tangy crème fraiche and decorated with dollops of creamy egg yolk and oniony chive purée. Shiny beads of Northern Divine sturgeon roe—one of the best sustainable caviars on the planet—burst across the palate and take the three-bite treat over the top. It’s what all roe-loaded blinis aspire to be: light, delicately briny and just a little extravagant.