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The Basics: Chez Henri restaurant information

Chez Henri

1 Shepard Street
Cambridge, MA 02138
617-354-8980

Chez Henri restaurant information
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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.

News and Events at Chez Henri restaurant

A Weekend of Luxury
On Saturday, August 14th and Sunday, August 15th spend the day in the lap of luxury at the Natick Collection ...

Chez Henri Revives Latin Dinner Series
Known primarily for French Cuban fare, chef Paul O'Connell will spend the summer making culinary forays into various Central ...

Taste of Cambridge - POSTPONED
Due to a wretched weather forecast - windy with scattered thunderstorms - this year's taste of Cambridge has been rescheduled for ...

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salad

at Chez Henri

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Drumlin Farm cucumber and radish tossed with cilantro-lime dressing, watermelon and aged ricotta
 
 
Dictionary
 
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Celeriac
1. noun More commonly known here as celery root.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
Formaggio
1. noun Italian for cheese.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lotte
1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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.
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.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.