Restaurant Au Petit Sabot, Sherbrooke, Quebec, Canada

A cozy little restaurant that appears to be built into the lower level of what was once a home. The offer a traditional selection of French dishes whose taste gives evidence to the love and care that go into them.



Presentation:
Very straightforward low oval ramekin seated on a paper doilee covering a medium sized plate. No garnish. There is a trace of powdered sugar dusting the top of the crust.

Crust:
The crust is paper thin, delicate and renders a slightly buttery sweet taste that melts in your mouth. There is just a hint of charring.

Custard:
Traditional in every way, the custard is remarkably shallow. It has a strong vanilla taste that is not too sweet. It is served slightly warm and melts in your mouth in a very similar fashion to the crust. The density is light but still definitely custard. The texture is incredibly smooth.

Overall Impression:
This crème brûlée sets the standard for everything a crème brûlée should be. The flavors are strong but not flamboyant. The texture combination of the delicate crust with the heavenly custard is what truly defines this dessert. Locals have claimed that this is the best crème brûlée in the world. I don't think I can speak to that yet, but I can say that this leaves nothing to be desired except more of it so that it doesn't end so quickly.

Rating:
4/5