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The Basics: Sel de la Terre Long Wharf restaurant information

Sel de la Terre Long Wharf

255 State Street @ Long Wharf
Boston, MA 02109
617-720-1300

Sel de la Terre Long Wharf restaurant information
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Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring 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 in the beautiful downtown waterfront area of Boston, Sel de la Terre's original location is situated right next to the New England Aquarium, within walking distance of Faneuil Hall, Government Center, the North End and the Financial District.

News and Events at Sel de la Terre Long Wharf restaurant

Sel de la Terre Industry Night
On Tuesday, June 30th restaurant workers - front of house and back - can wander over to the waterfront to unwind after ...

Wine Wednesdays at Sel de la Terre Long Wharf
Venture down to Sel de la Terre's Long Wharf location on any upcoming Wednesday evening for one of chef ...

Frank McClelland, Living the Dream
Since he was little, chef-owner Frank McClelland has fantasized about living on a farm - this spring, the man behind the ...

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scallops

at Sel de la Terre Long Wharf

  • food
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Persillade dressed scallops with flageolet puree and Serrano ham
 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Celeriac
1. noun More commonly known here as celery root.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
Haricot vert
1. noun A green string bean with French attitude.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.