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Review of The Swan at Carp | Capital Dining
I had the pleasure of judging final examination dishes of culinary students at Le Cordon Bleu (Ottawa campus) last month. Had the crème brulée from The Swan at Carp been submitted for appraisal that day it would have earned top marks. The custard was wickedly smooth, yet still slightly wobbly, perfumed with vanilla bean and with a vague suggestion of maple syrup. Its sugar cap was thin and crackling. Two spoons dueled for last licks. Good grades too would have been given for The Swan's chocolate hazelnut crunch cake, the maple pecan pie and the chocolate mousse cake with its glistening ganache glaze. Responsible for the sweets at the Swan is Cordon Bleu trained pastry chef Sunna Na. For another round of her treats, I'd make the trek to Carp. Were I a beer fan, I'd return for the remarkable list of brews. Thirteen on tap, and eight blackboards-full of other offerings. Maybe 70 in total, maybe more. I lost count and our server just rolled her eyes and laughed when asked for a number.