As you walk into the majestic space of the Eden, the stunning mountain on those lucky window-side tables are just the start of a memorable dining experience. The Maitre D’ will show you to your table, introducing you to the concept and space of the restaurant. Shortly after the Sommelier will arrive at your table, offering a plethora of Champagne selection to start off your special evening. On this particular occasion, I opted for the eight course Grande Degustation. To begin food wise, you will be greeted with the bread service, consisting of focaccia, charred sourdough and rye bread crackers with an array of unique butters (including beer and goat). The chef may then compliment you with a delicious pea veloute, a fresh and sharp zing elevated with the caviar in the dish. Now to start the eight course tasting menu. For my first appetizer, I chose the Burgundy Escargot with watercress, morel and black garlic. The morels (a type of mushroom) themselves were incredible and enhanced the dish immensely, adding elevated flavor to the snails on the plate. The next course was a Yellowfin Tuna Tartare, and this dish was delicious. Consisting of avocado, nasturtium, and a jalapeno sauce, the texture and flavors were in harmony with one another. From the fresh tartar to the mildly spicy sauce and the crunch of the greens, it was a magical meal. The last starter was poached scallop with caviar. The scallop was perfectly done and complemented with small crispy cauliflower, two mouthfuls of caviar and sour apple to balance the flavours of the fish. Now it was time for the palate cleanser, an Elderflower & St Germain emulsion which replenished your tastebuds for the main dishes to come. To start off the entrees was Alberta Lamb Loin, with a side of Kidney Tart and on the plate, lamb neck, salt plum and cider jelly. The lamb neck was especially tasty and was incredible when combined the two sauces on either side. My next entree was Brome Lake Duck, a simply artful looking plate, appealing to both the eye and the tastebuds. It consisted of a thick yet smooth rouennaise relish that worked so well with the duck, it was basically Duck a l’orange on another level. Beside this was a BBQ heart and bitter lettuce. Moving on to my last Entree was the Brant Lake Wagyu, and this was a real showstopper. Two perfectly done pieces of medium rare steaks were presented alongside two kinds of wild mushroom (Maitake and trompette) as well as the obscure but tasty brassica. To top it all off, I opted for shaved truffle on this dish which brought it to a whole other level. Moving on to dessert, the Raspberry Entremet was simply the cherry on top and was the best dessert I have tasted in a restaurant. On the plate was cremeux, pink peppercorn and wild rose which elevated this dish from great to ultimate. My final dessert was Dark Chocolate, which basically is dark chocolate done in every way you can imagine, including brownie snaps, creaming chocolate and crisp chocolate bottom. This dish also had a parfait, frangelico and praline. The chef at the Eden had a stint in the world renowned restaurant Noma in Copenhagen, Denmark which shows through in the food presented on this visit. Finishing the meal with house made wood smoked was the final taste of the experience at the magical, delicious and artful Eden.