216 EAST 500 SOUTH
SALT LAKE CITY, UTAH 84111
(801) 355-2294
ROMINA RASMUSSEN, CHEF/OWNER
When words like buttery, flakey, and rich define a bakery’s most popular pastry, it must be good. Les Madeleines is known for their Kouing Aman, a well-kept secret recipe originating from Brittany, France, with magic in every bite. And while crowds flock for the pastry, locals know that the menu teems with worthy compositions and offerings. French macarons, unusual cookies, croissants, and of course madeleines are also favorites alongside a great number of sweets.
Romina Rasmussen, a local to Salt Lake, traveled around the world post–pastry school at the French Culinary Institute to find inspiration for her little bakery. The result is a rich assortment of tastes from abroad. Bringing back her experiences and her desire to share them with Salt Lake gives us all a bite of something beyond our borders.
Her Sesame Chicken Wrap, served for lunch, takes you right to Asia, where she found inspiration from the flavors on her visits. This gluten-free wrap is served wrapped up in butter, lettuce, and rice paper, giving a good crunch with every bite. And you’ll want to make sure you dip the wrap into the miso dressing for the perfect accompaniment.
Pomme frites inspired by her French exploring and sandwiches named after their flavor-profiled cities (Paris and Madrid) make a worthy addition to your Salt Lake bucket list. On a cold winter day in Utah, nothing quite hits the spot like Romina’s chicken pot pithivier, her French take on the classic chicken pot pie.
The famous Kouing Aman, recognized by Food & Wine and the Food Network, is simple yet complex, sweet yet salty, layer upon layer of gasp-worthy goodness. Romina describes it as “a study in opposites.” So don’t let the caramelized crunchy exterior fool you; buttery soft pastry awaits in the center, making every bite a perfect balance.
With a courageous and amiable owner, Les Madeleines has brought fame and flavor to Utah. Let’s all toast our buttery pastry to Romina.
(MAKES 12 MADELEINES)
⅞ cup all-purpose flour (1 cup minus 2 tablespoons)
½ cup plus 1 tablespoon sugar
1 pinch salt
½ teaspoon baking powder
½ teaspoon matcha (Japanese green tea)
2 eggs
½ cup (1 stick) unsalted butter, melted
Combine all dry ingredients in the mixing bowl of a stand mixer with the whisk attachment. Whisk all dry ingredients for about a minute to evenly incorporate. Add the eggs and mix on high for about 5 minutes. With the mixer on a medium speed, add the butter in a slow, steady stream. When it is fully incorporated, turn up to high and mix for 5 more minutes.
Chill the batter overnight.
Transfer half of the dough into a pastry bag. Pipe out the matcha batter into a buttered/floured madeleine mold or muffin tin. Bake at 375°F until they bounce back (12–14 minutes). Then repeat with remaining batter.
Unmold immediately. Serve bump side up.
(MAKES ABOUT 12 WRAPS)
For the sesame chicken wrap:
1 whole chicken (3–4 pounds), cooked and shredded
3 scallions, white and green parts thinly sliced, no roots
¼ bunch cilantro, roughly chopped, no stems (about ⅓ cup)
1 tablespoon toasted sesame seeds
Sesame mayo to taste (see recipe)
Salt and pepper to taste
1 head butter lettuce
70mm rice paper
For the sesame mayo:
1 cup mayonnaise
1½ teaspoons sesame oil
For the miso dressing:
1½ cups white (shiro) miso paste
6 tablespoons sugar
6 tablespoons mirin
½ cup hot water
4 teaspoons soy sauce
1½ teaspoons sesame oil
2 tablespoons rice vinegar
Black and white sesame seeds, for garnish (optional)
To prepare sesame mayo: Whisk together mayonnaise and sesame oil until smooth.
To prepare sesame chicken wrap: Combine chicken, scallions, cilantro, and sesame seeds, then add enough sesame mayonnaise to make it as creamy as you like. Salt and pepper to taste.
Separate the butter lettuce leaves, rinse, then pat dry with a paper towel. Put approximately ¼ cup sesame chicken salad into a large butter lettuce leaf and place a smaller leaf on top.
Dip a sheet of rice paper into hot water for about 5–10 seconds or until sides start to curl up. Place the rice paper on the counter or on a cutting board. When it has softened, place the lettuce in the middle and fold the bottom and top of the wrapper up over the lettuce. Fold over one side, tucking in the edge. Roll to complete the wrap. Repeat with the rest of the chicken salad.
To prepare miso dressing: Put all ingredients in a food processor and blend. Serve alongside the wraps with black and white sesame seeds sprinkled on top.