Perched at the intersection of fine dining and rustic charm, Coelette beckons visitors and locals alike with its promise of culinary excellence in the heart of Jackson Hole. While the destination plays an essential element in Coelette’s identity, it does not define its offerings. As Executive Chef Sam Dawson explains, “We focus on bringing cuisines from mountain regions around the world to Jackson to give guests a unique experience that establishes a sense of ‘place.’ Place refers to utilizing mountain cuisine cooking techniques with local ingredients to develop our own unique terroir.”
For example, consider soba noodles—which originate in Japan. Dawson says, “We use rye flour (commonly used in Northern Europe) to make our noodles, giving them a toasted, nutty flavor. The sauerkraut we use is made from cabbage grown right over the pass in Idaho, and the duck ham is made using techniques originating in France. We look at cuisines all over the world and find ways to marry them to other cuisines and techniques.”
As you step inside the historic Coe Cabin, the cozy ambiance and charming decor create an instant feeling of comfort and relaxation. The soft lighting and well-appointed tables set the stage for a truly indulgent evening. Meanwhile, the passion and commitment showcased by the entire team at Coelette ensures that your dining experience is not merely about the food but also about the impeccable service that accompanies it.
“The atmosphere and personal-based service of our cozy little cabin make guests feel comfortable and at ease, and once comfortable, guests can try flavors and ingredients in food and cocktails that are unique and never seen before. We want guests to feel comfortable enough that they open their boundaries and broaden their gastronomic horizons.”
~ Executive Chef Sam Dawson
Drawing inspiration from the rich tapestry of Wyoming’s landscape, each dish at Coelette is a masterpiece in its own right, crafted with precision and passion by a talented team of chefs. Plus, the menu showcases the best of seasonal ingredients and culinary innovation. “The entire menu is built around seasonal availability of ingredients,” Dawson says, “We try to build dishes that highlight single ingredients and menu items change as new produce comes into season. This means that the menu becomes very dynamic as the seasons progress and new produce and proteins become available, especially in late summer and early spring.”
Whenever possible (in a remote mountain town), Dawson also emphasizes local producers. “We are lucky because the local farmers around Jackson are more than happy to grow specially requested produce for us, so they fulfill this trifecta of using local produce at the peak of its season and flavor that is inherently more sustainable than mass-grown and mass-transported produce. We preserve, ferment, and can as much produce as we are able in the summertime to prepare for the bare winter months. This allows us to emphasize local produce and sustainability because we don’t need to order winter produce from somewhere far far away as long as we are utilizing preserved local ingredients.”
Whether you are a carnivore, vegetarian, or have dietary restrictions, Coelette offers an array of delectable options to suit every palate. Creatively composed, each dish pays homage to both tradition and innovation. Take the venison pate, for example: “The venison pate is one of our signature dishes, and I feel it reflects our global approach to cuisines while highlighting ingredients that give guests a sense of place. The pate is made using old world French style cast-iron terrine molds, and venison comprises the majority of the meat in the terrine, marrying global techniques with local ingredients. It is accompanied by seasonally rotating fruits, jams, and pickles; northern Europe style brown rye crackers, and mustard.”
Whether you are celebrating a special occasion or simply seeking a memorable evening, Coelette promises to captivate your senses and leave a lasting impression. Reserve your table via RESY and bar seats are available on a first-come, first-serve basis.
