Troquet
140 Boylston Street
Boston, MA 02116
617-695-9463
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.
Parkside Patisserie at Troquet
Theater District gem, Troquet transforms their first floor dining room into a petite patisserie with the addition of pastry chef ...
Celebrate Summer Wines at Troquet
The Boston Young Professional Association invites you and your sweetie to sip summer wines at the Celebrate Summer Wine Tasting ...
Troquet in Top Form
Chef Scott Hebert puts his best plates forward in a new batch of photos for Theater District favorite, Troquet.
yellowfin tuna
by Chef Scott Hebert
Yellowfin tuna crudo with citrus, coriander and avocado
- Cavatelli
- 1. noun Small pasta shells with wavy edges.
- Chèvre
- 1. noun French for "goat," as in cheese.
- 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.
- 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.
- 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.
- 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.
- Frisee
- 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
- Frisée
- 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
- 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.
- Yuzu
- 1. noun A tangy citrus fruit with flavorful rind.