about Ciel Dessert
Chef Jane took her love of baking to French Culinary Institute (FCI) in NYC, where she received her degree in pastry art and joined the pastry team at Three-Michelin starred restaurant "Eleven Madison Park". She developed a passion for desserts and went on to expand with Danny Meyer's Union Square Hospitality group, legendary "Le Cirque" NYC, Le Cirque Holland America, Cosmopolitan Hotel and Caesars Palace in Las Vegas. She ventured out to Mediterranean restaurant "Estiatorio Milos" as Corporate Pastry Chef. She returned to NYC in 2013 as a Executive Pastry Chef at world finest Japanese flagship restaurant "Nobu" downtown. Now as Executive Pastry Chef at "Ciel", she creates New French and seasonal desserts with classic techniques. Chef Jane's dessert menu is reinventing upon her experiences, travels and dedication to natural ingredients.
Located downtown Westwood NJ, Patisserie for take-out and Dessert Restaurant inside for à la carte plated dessert and Chef's Tasting Menu. Chef's Table available with reservation. CIEL use VALRHONA premium chocolate, KING ARTHUR, BOB'S RED MILL and ARROWHEAD MILLS high quality flour, NON GMO & USDA ORGANIC products for specialty ingredient and whole milk from HORIZON, ORGANIC VALLEY, NATURE'S PROMISE and BYRNE HOLLOW FARM. Use premium French butter (Made in France).