Le Colonial Delray Beach introduces new desserts under national pastry director

The new Golden Saigon dessert at Le Colonial French-Vietnamese restaurant. [Photo by Le Colonial]

Le Colonial, the French-Vietnamese restaurant at 601 East Atlantic Avenue, has introduced two new desserts created by Marta Kantorowicz, who recently joined as National Pastry Director.

The new offerings include Tropical Breeze, a pavlova with coconut whipped ganache, pineapple ginger compote and lemon sorbet ($14), and Golden Saigon, featuring mango mousse layered with makrut lime curd, coconut crunch and vanilla sablé Breton ($17).

Kantorowicz oversees the pastry program across Le Colonial's locations, leading the development of seasonal creations and shaping the restaurant's dessert offerings.

Originally from Poland, Kantorowicz studied chemistry before pursuing design and floral artistry. She is a graduate of The French Pastry School in Chicago and has worked in fine-dining kitchens including Joël Robuchon and Le Jardinier in Miami.

At Le Colonial, Kantorowicz develops desserts that balance the flavors of Vietnamese and Southeast Asian cuisine with classical French pastry techniques. Her creations are designed to complement the restaurant's French-Vietnamese culinary identity through layered sweetness, texture, aroma and visual presentation.

Le Colonial Delray Beach is open for dinner from 5:00 to 9:30 p.m. and serves lunch on weekends. Reservations are available at LeColonial.com or OpenTable.

Le Colonial, founded over three decades ago by restaurateurs Rick Wahlstedt and Joe King, operates locations in Chicago, Houston, Atlanta, Delray Beach, Naples, Lake Forest, Illinois and Denver. The restaurant's menu is directed by Vietnamese chef Nicole Routhier and culinary director Hassan Obaye.