Preparing desserts for the legendary Fromagerie Restaurant, co-owned by brothers Markus and Hubert Peter, in Rumson, New Jersey is no small task. "This restaurant is 30 years old and our guests have very high expectations, so it's a real challenge," executive pastry chef Carol McGavin explains. "We have young people coming in to celebrate their 16th birthdays with grandparents who have been dining here for decades.

I want the desserts to be as good today as they were when the grandparents first ate here." McGavin's key to success is her commitment to taste and tradition. "I like classic and elegant desserts. Dessert is the last impression of the meal, and I believe that the finest ingredients and excellent taste are what people remember. Of course, it can be fun to reinvent things, for instance flavoring brulées, but you need to master the classics first." McGavin had two full-blown careers, one in dentistry another in finance, before turning her attentions to the pastry arts. "You know the old adage to
do what you love, well, it has taken me 25 years but I finally got there," McGavin happily reflects on her current vocation. A recipient of a James Beard Foundation scholarship in pastry arts, McGavin trained at The Institute of Culinary Education in New York City in 1999, externed at Bernard's Inn (Bernardsville, NJ) and landed positions first as pastry sous chef and next as executive pastry chef at Fromagerie.

Fromagerie is known for its extensive wine list and sommelier Markus Peter is of the school that wine often outflanks coffee as the perfect partner for dessert. McGavin's coconut cream Napoleon, for instance, is beautifully offset by the lush tropical undertones of a late harvest Riesling. And by offering a wide range of wines by the glass, Fromagerie encourages experimentation. "People are often hesitant to order dessert wine but they are always pleasantly surprised once they've tried it," notes McGavin. Her tenure at Fromagerie has fostered McGavin's interest in wine, spurring her to take classes and gain hands-on experience by pouring wine in front of the house on weekends.

A resident of Middletown, New Jersey, McGavin enjoys playing tennis, doing needlepoint, and writing an occasional op-ed piece for local New Jersey papers.

Warm Alsatian Apple Tart
Signature dessert garnished with a dried Granny Smith apple chip and served with
caramel sauce and housemade cinnamon ice cream.
Weinbach Riesling Alsace Sélection de Grains Nobles, 1991

Classic Crème Brûlée
Made with Tahitian vanilla beans and served with fresh fruit and housemade cookies.
Mumms Cuvée Napa Brut 21st Century Cuvée, NV

Lemon Cheesecake
Cheesecake swirled with lemon curd, garnished with candied lemon peel, and served
with a dollop of whipped cream and raspberry coulis.
Taittinger Brut Champagne La Française NV

Molten Valrhona Chocolate Hazelnut Cake
Liquid-center chocolate cake garnished with toasted hazelnut tuille and served with
Frangelico chocolate sauce and housemade vanilla bean ice cream.
Château Guiraud Sauternes 1986

Coconut Cream Napoleon
Three coconut tuilles layered between coconut pastry cream and served with fresh
mango parisienne, roasted pineapple brunoise, and pineapple reduction.
Joseph Phelps Johannisberger Riesling late Harvest Special Select 1997

Pear Tart Tatin
A classic combination of caramelized bosc pears in a puff pastry shell served warm
with crème anglaise and housemade vanilla bean ice cream and topped with caramel
sauce and fresh raspberries.
Patheiger Riesling Eiswein Kaseler Kehrnagel 1998

Soufflé du Jour
Flavors range from caramelized walnut to passionfruit-blueberry. Soufflé paired with
either flavored crème anglaise or chocolate sauce.
Wine pairing varies according to soufflé flavor

Housemade Ice Cream and Sorbet
Flavors vary according to season. Winter 2002 ice cream flavors include cinnamon,
vanilla, toasted almond, while sorbets range from white peach-champagne to
Quady Black Muscat California Elysium 1999

Cheese Board Selection
European and American artisanal cheeses served with toast points of country and
pecan raisin breads.
Taylor Fladgate 20 Year Old Tawny Port

Courtesy of the US Pastry Alliance

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