BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Sel de la Terre Natick restaurant information

Sel de la Terre Natick

1245 Worcester Street
Natick, MA 01760
508-650-1800

Sel de la Terre Natick restaurant information
Share Sel de la Terre Natick share on LinkedIn share on Twitter share on Facebook

Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring the rustic cuisine of Provence to Boston diners. Sel de la Terre, which translates as "salt of the earth", celebrates the simplicity, warmth and tradition of the beloved region of Southern France. Sun washed hues and heady scents will transport you the moment you walk in the door.

Located between Neiman Marcus and Nordstrom, Sel de la Terre Natick is situated within The Natick Collection, a newly constructed upscale shopping destination west of Boston.

News and Events at Sel de la Terre Natick restaurant

The Dining Docket
May 14th - May 20th
Things are starting to heat up around here, and we're not just talking about the ...

Wines Tuesdays in Natick
Taking their cues from their citified siblings, Sel de la Terre Natick welcomes guests to join them for their weekly ...

Sel de la Terre Long Wharf's Last Hurrah
There are only a few days left to enjoy Sel de la Terre's Long Wharf location - the original outpost ...

next

escargot

at Sel de la Terre Natick

  • food
  • chef
  • info
Escargot à la bourguignon with mushroom ragout and buttered brioche
 
 
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.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Terrine
1. noun An earthenware container, or the dish cooked therein.