Michele Coulon Dessertier Menu

Michele Coulon Dessertier Restaurant Review:

Daughter of the Belgian Lion chefs Don and Arlene Coulon, pastry chef Michele Coulon uses only the finest seasonal and organic ingredients in her pastries, savories and desserts. Entering the welcoming cottage, we feel right at home with the piles of cookbooks, foodie magazines, pots of roses, racks of wine and bustle in the open kitchen. Homemade jams nicely complement freshly-baked croissants and Belgian chocolate scones. Sticky, icing-drizzled cinnamon rolls tend to run out early causing customers to battle for the last ones. Wedding cakes are a specialty; be sure to try the gâteau Aileen, five layers of hot-milk sponge cake dotted with generous amounts of seasonal berries. On the savory side, classics like the French onion soup and spinach quiche (permeated with the rich flavor of bacon) hit the spot. Homemade soups, prepared by Michele’s father, may be Belgian herb with fennel, spinach and chervil. Free-range-chicken salad with pecans over organic greens delights as a midday repast. Chef Coulon's relationships with local farms serve her well.