Aromas of toasted honey and browned butter signal the pastry-led philosophy of this Montreal destination. At Ratafia, a brigade of five pastry chefs deconstructs the boundary between savory and sweet, applying meticulous confectionery techniques to every course. The signature sweet potato agnolotti arrives bathed in a salted butter and Parmesan broth, its silken texture punctuated by the crunch of spicy bread crumbles and fried sage. For the finale, the Medovik—a Russian honey cake—showcases technical mastery through its delicate, laminated layers and seasonal fillings like banana or winter spice. Each plate is a study in flavor balance, often paired with rare mistelles or fortified wines that echo the restaurant’s namesake. The 'Crunchy' dessert further explores structural contrast, layering brik pastry with orange blossom and olive oil to create a shattering, ethereal mouthfeel. It is a sophisticated tasting journey where precision and artistic plating define a unique culinary identity.