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The Basics: Sel de la Terre Natick restaurant information

Sel de la Terre Natick

1245 Worcester Street
Natick, MA 01760
508-650-1800

Sel de la Terre Natick restaurant information
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Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, brings 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.

Located between Neiman Marcus and Nordstrom, Sel de la Terre Natick is situated within The Natick Collection, a newly constructed upscale shopping destination west of Boston.

News and Events at Sel de la Terre Natick restaurant

Sel de Terre’s Monthly Chef’s Table
Chef Daniel Bojorquez has a few more of his whimsical meals planned for guests at his monthly Chef's Table ...

Good Things Come in Threes
Drop by Sel de la Terre Natick any night of the week to enjoy a selection of burgers and brews ...

Wine Tuesdays Segue from Winter to Spring
While away the last few weeks of winter (and those first few frigid weeks of spring and the first balmy ...

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pork chop

by Chef Daniel Bojorquez

  • food
  • chef
  • info
Grilled Apple Street Farm pork chop and braised shoulder with buckwheat and shiitake pancake, and kale and whole grain mustard bourbon sauce
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Enophile
1. noun A person who is knowledgeable about and enjoys wine.
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.
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.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
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.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Schnitzel
1. noun Egg- and breadcrumb-battered, fried meat cutlet.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Terrine
1. noun An earthenware container, or the dish cooked therein.