There’s no place more quintessentially Mount Pleasant than the Post House, a favorite known for its warmth, history, and standout dining in the heart of Old Village. Welcoming guests since 1896, the coastal tavern and inn offers an inviting, lived-in atmosphere and has become a go-to gathering spot for locals and visitors alike. It’s known for its thoughtful seasonal cuisine, classic cocktails, and fresh takes on familiar dishes.
Leading the kitchen is Executive Chef Jérôme Meyer, who is new to Post House and brings a refined French point of view shaped in Alsace, France. Grounded in classical technique, his cooking reflects a deep respect for local farms and Lowcountry waters, driven by the belief that food is meant to connect people to place and to one another.
This recipe takes a familiar dessert and turns it into something savory, flavorful, and perfectly balanced. It’s not the easiest dish to pull off, but that’s part of the fun. The end result is absolutely worth it.
Trying this recipe at home lets you bring a little piece of the Post House into your own kitchen. It’s a rewarding challenge for home cooks and a guaranteed crowd-pleaser.
Ingredients
Crème Brûlée Base:
500 g mascarpone
1 kg dry goat cheese log
1.6 L heavy cream
12–15 sprigs fresh rosemary
Salt and freshly ground black pepper
For the Brûlée Topping:
100 g granulated sugar
Salad for garnish or on the side:
Arugula
Sun-dried tomatoes
Toasted pine nuts
Goji berries
Fennel, thinly shaved
Honey
Fermented strawberry vinegar vinaigrette
Yield: 10 servings
Method
1. Combine the mascarpone, goat cheese, and heavy cream in a saucepan
2. Add the rosemary and season lightly with salt and pepper
3. Heat gently, stirring occasionally, to a maximum temperature of 70°C / 158°F (do not
exceed or the mixture will not set)
4. Remove the rosemary and blend cream mixture until smooth, if needed
5. Pour the mixture into ramekins or shallow crème brûlée dishes
6. Allow to set in a warm environment or a low-temperature oven until just firm
7. Just before serving, sprinkle an even layer of granulated sugar on top
8. Using a kitchen torch, caramelize the sugar until golden and crisp
9. For a garnish, toss arugula with sun-dried tomatoes, toasted pine nuts, goji berries, and
fennel shavings
10. Dress lightly with fermented strawberry vinegar vinaigrette and a drizzle of honey
11. Serve the salad on top of or alongside the brûlée
12. Enjoy