Monthly Archives: January 2014

Vancouver Magazine’s Big Night

On February 7th we’ll be joining the city’s best chefs at Vancouver Magazine’s Big Night and Chef Hawksworth and this team will be creating a dish of sunchoke soup featuring Northern Divine caviar, brioche and meyer lemon. The soup will be paired with a glass of Champagne Le Mesnil Blanc de Blancs NV, which won Best in Show at the 2014 International Wine Competition.

Join us by grabbing your tickets online!

Fall In Love With Bel Cafe’s Valentine’s Tart

Bel Café’s delicious dark chocolate and raspberry tart, delicately dotted with heart-shaped decorations ($7), will be available in the cafe between February 10th and 14th to celebrate Valentine’s Day. Embraced in a shell of dark chocolate sable pastry with a layer of Valrhona Caraibe dark chocolate, the Valentine’s tart is filled with raspberry crème, topped with a quenelle of dark chocolate namelaka and finished with fresh raspberries and heart shaped decorations.


Raise A Smile And Funds For BC SPCA

Cupcake DayPop into Bel Cafe between February 16th and 24th to try our bright yellow vanilla and citrus cupcake and help raise funds for BC SPCA as part of National Cupcake Day. Taking place on February 24th, the day of baking helps to raise funds for the BC SPCA and a percentage of proceeds from Bel’s special cupcake will go towards the animal charity. Cupcakes cost $4.50 and feature a delicate vanilla chiffon, citrus creme, buttercream and bright yellow chocolate décor – guaranteed to put a smile on everyone’s faces.

Barrel-Aged Bottled Cocktails At The Bar

Have you tried our new barrel-aged bottled cocktails yet? Our delicately nuanced white rum based Calypso cocktail will brighten up your January.

Head Bartender Cooper Tardivel and his team have created a unique blend that began life by ageing in a barrel and then has been carefully bottle conditioned until it is ready to drink. Each cocktail serves two people and is lovingly presented in an antique-style bottle.

Later this month we will also be offering two new cocktails: the Lucien Gaudin (Bombay Sapphire Gin, French Vermouth, Campari, Cointreau) and El Matador (Four Roses Bourbon, Cynar, Port, Curacao and Absinthe).


Hot Chocolate Festival At Bel Café

Chocoholics can savour a special Peppermint Patty or Banana Split hot chocolate at Bel Café between January 18 and February 14, 2014. CityFood Magazine hosts the third annual Hot Chocolate Festival, which is an opportunity to try out the city’s hottest chocolate treats.


Ditch the diet as between January 18-31 Bel Café will be serving up a Peppermint Patty – a delectable mix of 70% Valrhona guanaja chocolate infused with organic peppermint, vanilla bean Chantilly, accompanied by a double fudge cookie.


From February 1-14 Bel Café will be offering a Banana Split, which is an indulgent blend of 36% Valrhona Caramelia chocolate and walnut marshmallows that is served with banana pound cake.