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The Basics: Cafe Fleuri restaurant information

Cafe Fleuri

250 Franklin St.
Boston, MA 02110
617-451-1900

Cafe Fleuri restaurant information
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Café Fleuri serves Mediterranean cuisine in an elegant, airy and distinctly European atmosphere. The interior of this atrium restaurant, designed by noted Parisian architect Pierre Yves Rochon, features a picturesque trellis covering the main dining area that creates an intimate feel while affording views up to the soaring atrium ceiling. A show kitchen allows diners to glimpse the culinary creativity firsthand. An enduring hot spot for Boston’s power brokers, Café Fleuri was awarded “Best Power Breakfast” honors by Boston Magazine in 1999 and 2001. The restaurant also presents an award-winning Sunday Jazz Brunch Buffet, as well as a unique Chocolate Bar Buffet.

News and Events at Cafe Fleuri restaurant

Boston's Chocolate Trolley Tour
Ever wonder what it would be like to spend an entire day reveling in deep, dark chocolately goodness? 

Café Fleuri Brings Back the Holiday Boo-Fet
Pastry chef Jed Hackney gives Café Fleuri's weekly Chocolate Bar a spooky transformation in celebration of Halloween

Café Fleuri’s Chocolate Bar Returns
The Chocolate Bar at Café Fleuri is back for its 23rd season.

Jed Hackney

Pastry Chef at Cafe Fleuri

Chef Jed Hackney at Cafe Fleuri

As Executive Pastry Chef at the historic Langham Hotel in downtown Boston, Jed Hackney uses his respect for local produce and a commitment to flavor to create contemporary desserts and all of the baked goods for the hotel including BOND, Café Fleuri and Café Fleuri's famed Chocolate Bar.

Born in upstate New York near his grandmother's apple and cherry orchard and farm, Hackney grew up within the farm culture. His family's commitment to the farming community continued when they moved to Vermont. Inspired by amazing local produce and by his grandmother, Hackney began spending more and more time in the kitchen.

A graduate of New England Culinary Institute in Montpelier, Hackney's career has taken him from the kitchen to the classroom and back again. He was the Assistant Innkeeper at Killington, a Line Cook at the Trapp Family Lodge in Stowe and, more recently, instructor at his alma mater. He spent three years in the pastry department at the Ritz Carlton Bachelor Gutch in Colorado as both Chef de Partie and Executive Pastry Chef, where he trained under Executive Pastry Chef, Jonathan Saliba. Just prior to joining the Langham team, Hackney was the Pastry Chef at Harvest in Cambridge, focusing on contemporary New England cuisine.

As a pastry chef he prefers a simple and straightforward technique. "It really is all about the ingredients. Seasonality is the best part of living here in New England, so my menus will reflect the seasons, with frequent updates. Everything on the plate will be there for a reason; balance and flavor are key."

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Cornichons
1. noun A gherkin in France.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.