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The Basics: L'Espalier restaurant information

L'Espalier

774 Boylston St.
Boston, MA 02199
617-262-3023

L'Espalier restaurant information
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Often credited with being the first independently owned restaurant to bring haute cuisine to Boston, L'Espalier opened on Boylston Street in 1978, moved to a historic Back Bay townhouse in 1982, and returned to Boylston Street in 2008 where it currently resides adjacent to the Mandarin Oriental Hotel. Throughout the relocations, the menu of sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients, continues to dazzle.

Chef-owner Frank McClelland, who purchased the restaurant in 1988, has racked up an impressive list of honors including the distinction of having been the first restaurant in New England to receive four hard-earned stars from the Boston Globe. Since 1998 L'Espalier has remained the only independent restaurant in New England to receive Five Diamonds from AAA.

News and Events at L'Espalier restaurant

Top Shelf at L’Espalier
Break out your jigger pony and get ready to bone up on your bartending skills at L'Espalier's Top ...

SDLT's Wine Mondays Cookbook Dinner
On Sunday, March 14th spend the evening at Sel de la Terre Back Bay with chef Louis DiBiccari and a ...

Signs of Spring at L'Espalier's Wine Mondays
As spring creeps closer - March comes in like a lion and goes out like a lamb, after all - the team ...

Chefs

at L'Espalier

 

Chef Frank McClelland
Growing up on his grandparents' farm in New Hampshire, Frank McClelland learned picking, canning, bread ...

Chef James Hackney
If L'Espalier is a symphony - Chef-Owner Frank McClelland is the composer and Chef de ...

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Dictionary
 
Chèvre
1. noun French for "goat," as in cheese.
Cioppino
1. noun The San Francisco take on bouillabaisse.
Coulis
1. noun A thick puree or sauce.
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.
Framboise
1. noun French for raspberry.
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.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Pancetta
1. noun Cured Italian bacon.
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.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Terrine
1. noun An earthenware container, or the dish cooked therein.