Voya’s petits fours: lemon spritz cookies

The lounge menu at Voya looks quite tempting. I mean, it’s all cute tasty things that look beautiful. We had rare tuna with ponzu sauce, on a bed of pickled daikon. The pickled daikon was really nice. The tuna was…acceptable, but not amazing.

What is amazing is that they have a petits fours plate on the lounge menu. Otherwise known as mignardise, they’re typically served after dessert with coffee. Back in my restaurant days, it was my favourite part of the meal because you got to plate so many cute things – and it was fun thinking of new things to put on the plate.

Now, there’s no mention of pastry chef Maurizio Persichino anywhere on the Voya website. It’s a shame because the pastry chef should always get billing wherever the executive and sous chef are, but it’s even more of a shame because he does such beautiful things.

The petits fours selection changes with Chef’s whim, but on this night there were lemon spritz cookies, sparkly coffee cookies, pineapple pate de fruit, cherry cordials, hazelnut praline chocolates, and coffee chocolates.

The lemon spritz cookies are beautiful. They’re little rosettes of moist, lemony goodness. The cookie has an almond base, which adds enough body and richness to the cookie without being overpowering. The best part about this cookie is the texture: the outside is crisp and slightly caramelized, while the inside is moist and slightly chewy. The whole thing is dusted in sugar and garnished with confit orange. So simple, but done so perfectly.

Voya (in the Loden Hotel)
1177 Melville Street
Vancouver, BC
(604) 639-8692

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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