Life is Short – Eat Dessert First!

Ciel Dessert is the newest addition to the gourmet food scene in Westwood, New Jersey. Pastry chef, Jane Mun in collaboration with her husband James, have brought a repertoire of New French and seasonal desserts to their trendy patisserie and dessert lounge located right behind Hartley’s. We spoke with Jane about her mouthwatering new business.

TOW: (Taste of Westwood) How long have you been working as a pastry chef?

Jane: Over ten years.  I took my love of baking to The French Culinary Institute (FCI) in New York City and received a degree in pastry art. Then I joined the pastry team at the three-Michelin star restaurant, Eleven Madison Park. My next step was working with Danny Meyer's Union Square Hospitality group, the legendary Le Cirque in New York City, Le Cirque Holland America, Cosmopolitan Hotel and Caesars Palace in Las Vegas.

TOW: Why did you decide to go on your own?

Jane: Our goal was to make a dessert lounge for everyone.  We want to serve the freshest desserts, made to order, and presented exactly as they are in the world’s finest restaurants. We use only the highest quality ingredients and highlight the seasonal flavors at their peak.  The space was designed by James and it took six months to build it out just the way we wanted it.

TOW:  You use Valrhona premium chocolate, Lescure and Plugra high-quality butter, and organic products. Do your clients notice the difference that makes?

Jane: Absolutely, they are often surprised at what a difference it makes and the response has been very gratifying.

TOW: Many of your desserts are gluten-free and you only use non-GMO products. Is that a personal decision?

Jane: Yes, that is the way I shop for my family and myself and I want people to feel as if they were guests in my home when they come into our shop.

TOW: What are the challenges of producing such high-quality desserts?

Jane: Consistency. We constantly taste from morning to night to make sure everything is as it should be and represents our best work. Some of our ingredients are brought in directly from Europe while we also source locally for the freshest quality. Valrhona chocolate is the finest in the world and we get it from 30% cacao to 100% cacao.

TOW: What is your favorite dessert?

Jane: Floating Island - Ile Flottante.  It is a classic dish with a meringue “island” floating in crème Anglaise and seasonal fruit.

TOW : What is Pavlova?

Jane:  Also a meringue named after the ballerina Anna Pavlova with fresh fruit on top. Completely gluten–free! We offer 3-course and 5-course chef’s tastings where you can sample the seasonal desserts in a relaxed and informative atmosphere.

TOW: What will you bring to Taste of Westwood this year?

Jane: Caramel crème filled choux pastry with caramelized apple and passionfruit coulis.

Get a taste of Ciel Dessert's caramel crème filled choux pastry with caramelized apple and passionfruit coulis.  Buy your tickets now for Taste of Westwood!

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