Michelle Coulon Dessertier

Our desserts and savory dishes at Michele Coulon Dessertier are produced with the greatest ingredients: fresh local organic fruit, only genuine butter, and Belgian chocolate. We take pride in creating spectacular wedding cakes and desserts that are appealing to the eye as well as delectable to taste. Desserts have always been a favorite of mine. As soon as my parents allowed me, I began baking. Only fresh foods were available because I was raised in a European household. You had to make your own food if you wanted to eat. My summers were spent going to the shop and baking with my four siblings, then enjoying the results. Our family relocated to Paris during my senior year of high school. We went to my father's house in Liege and ate a lot of delicious food with his family. His mother Anne-Belgian Marie's waffles and fruit pies are among my favorite childhood recollections. My mother, Arlene, went to a French cooking school and taught me everything she learned about pastry creation. In our Paris apartment, we spent many hours taking turns whisking ingredients by hand. I had no idea how delicious desserts could be. When we returned to San Diego, she began talking about creating a dessert business. Why don’t we just open a restaurant?!" my father suggested one day. That was the beginning of the Belgian Lion Restaurant. Until my parents retired, our family owned and operated the restaurant for 25 years. My opinion is that you don't have a celebratory dessert every day, so make it worthwhile.... When cooking a dessert, we use the best available ingredients and the best manner. The amount of time it takes cannot be considered. What matters is the outcome. It should be delicious and appealing to the eye, but it must also be edible. I want wedding guests to see the cake as a gorgeous work of art, but also as an edible work of art that they can't wait to eat!