Juvia desserts and champagne as pretty as the view

There's no question that the view from Juvia is breathtaking but equally beautiful are their desserts. Of course, their menu is a carefully curated blend of French, Japanese and Peruvian cooking styles. That means, plenty of nigiri, crudos, a duck foie gras and several other internationally-inspired dishes.But for one evening, they focused on their desserts and the tasting menu prepared by Pastry Chef Gregory Gourreau was a true delight. The perfect wine pairings took the desserts over the top.The first pairing was a saffron poached pear with vanilla saffron syrup, basil and pear hibiscus sorbet served with a dry Louis Roederer, Brut Premier.My personal favorite chocolate, came next. The chocolate feuilletine was a bed of griotte cherries confit topped by a delicate chocolate caramel mousse enveloped in two decadent chocolate pieces with a refreshing kirsch ice cream. Alongside it, The Moët & Chandon "Nectar Imperial" Rosé.The final pairing was a tres leches, milk-soaked sponge cake with vanilla whipped cream, caramel pearls and three milk ice cream served with a Gosset, Brute Grande Reserve with hints of roasted almonds and peach. It was elegantly presented with a gold-like cover.And for the finale, a dessert shot made with coconut milk and Haitian rum.With a sugar rush I departed the lovely table and that unforettable view but paused for a moment wondering what it would be like to sit and relax for a while in one of their lovely peacock chairs. Perhaps another time.Juvia, 1111 Lincoln Rd., Miami Beach, 305-763-8272 http://www.juviamiami.com/