What started as Quebec’s first wine and dessert bar has evolved into something sharper: a sensual, precision-driven spot in Little Italy where savoury plates and plated desserts go head-to-head—and both win. Run by pastry chefs with a flair for savoury technique, the kitchen leans into texture, temperature, and balance, whether you’re eating sweet potato agnolotti or a Tunisian-style brik pastry stuffed with saffron and honey. The wine list, curated by co-founder Jared Tuck, blends natural and classic bottles with an unusually deep bench of dessert wines—over 40 by the glass. There’s always a tasting menu (vegan options too), but even a solo visit for cocktails and one of their infamous late-night sweets feels intentional. It’s refined without being stiff, elegant without being exclusive. Ratafia might be built on desserts, but there’s nothing saccharine about it.