Chez Henri
1 Shepard Street
Cambridge, MA 02138
617-354-8980
Reviews almost always mention the lighting at Chez Henri. Low and alluring, it has caused some to label the place “intriguing,” “romantic,” “mysterious,” even “sexy.” Consider style of illumination your first clue to the mood and cuisine here.
Chez Henri is somehow sleek while being disarmingly simple. Its cuisine, an affair that intertwines French and Cuban influences, ranges from the highly stylized and refined to a much-acclaimed, exemplary Cuban sandwich.
7th Annual Taste of Cambridge
Due to the not-so-sunny forecast, the seventh annual Taste of Cambridge has been rescheduled for Thursday, June 25th.
Paul O'Connell Heads Up Island
Chez Henri's Paul O'Connell is planning to spend the summer on the Cape - but he's not vacationing.
Community Servings LifeSavor 2009
On Tuesday, March 31st Community Servings throws its 17th annual LifeSavor Spring Gala.
scallops
at Chez Henri
Sea scallops with yucca roesti, raw chayote and smoked Vidalia salad with agave nectar and paprika dressing and a poblano chili crema
- Ancho chile
- 1. noun The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chayote
- 1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- 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.
- Hominy
- 1. noun Dried corn kernels from which the hull and germ have been removed.
- Infuse
- 1. noun The flavor extracted from herbs, spices, tea or coffee by steeping them in boiling water. The liquid derived from the process of infusing is also called an infusion.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Paella
- 1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
- Panko
- 1. noun Coarse breadcrumbs used in Japanese cooking.
- Pilaf
- 1. noun A seasoned rice or other grain dish in which the rice is sautéed before the liquid and other ingredients are added.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Roesti
- 1. noun Pan-fried potatoes.
- Skate
- 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
- Tamale
- 1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
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