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The Basics: Sel de la Terre Back Bay restaurant information

Sel de la Terre Back Bay

774 Boylston Street
Boston, MA 02199
617-266-8800

Sel de la Terre Back Bay restaurant information
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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.

Sel de la Terre Boylston Street, the most recent addition to the Sel de la Terre family, is located adjacent to the five star Mandarin Oriental, Boston and next to its sister restaurant L'Espalier in the Back Bay.

News and Events at Sel de la Terre Back Bay restaurant

Down on the Farm for Memorial Day Weekend
If you’re sticking around town this Memorial Day weekend, add a trip to Apple Street Farm in Essex to ...

Sudsy Tuesdays at Sel de la terre
With countless wine dinners under their collective belt, the team at Sel de la Terre Back Bay turns their attention ...

Battle of the Burger Begins
Nothing gets the food obsessed going quite like a good burger debate.

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shortcake

at Sel de la Terre Back Bay

  • food
  • chef
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Blueberry and roasted fig shortcake with almond pralines and sweet corn ice cream
 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chantilly
1. noun Prepared or served with whipped cream.
Charcuterie
1. noun The French term for delicatessen-style items.
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.
Cornichons
1. noun A gherkin in France.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
Fumé
1. noun French for "smoked."
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
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.
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.
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.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Terrine
1. noun An earthenware container, or the dish cooked therein.