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The Basics: Troquet restaurant information

Troquet

140 Boylston Street
Boston, MA 02116
617-695-9463

Troquet restaurant information
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Nestled between Beacon Hill and Boston’s lively theatre district Troquet, a sophisticated food and wine boutique, is the perfect spot for a romantic dinner before a show or a leisurely glass of wine after.

The cozy restaurant and wine bar offers complex and delicate French cuisine and an array of hand-selected fine wines. The upstairs dining room, overlooking the Boston Common, offers a bird’s eye view of bustling Boylston Street while the sleek and sophisticated first floor wine bar is the perfect place to enjoy a glass of wine or a cocktail while people watching from the floor-to-ceiling windows.

News and Events at Troquet restaurant

James Beard Award Semifinalists Announced
Semifinalists for the prestigious James Beard Awards were announced this morning - and we're happy to report that there are ...

Feast Your Eyes - Troquet
Take a look through some long-awaited plates from Scott Hebert at Troquet

Troquet Cleans House
Generally, news that a big clean up is in store is not cause for celebration.

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monkfish

by Chef Scott Hebert

  • food
  • chef
  • info
Dayboat monkfish and lobster with pancetta, saffron risotto and Marcona almonds
 
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Assiette
1. noun French for "assortment," as in cheeses.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Granité
1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
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.
Piperade
1. noun A Basque dish based on tomatoes and sweet green peppers.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.