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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

Provencal Super Bowl Treats at Sel de la Terre
Stretch your football watching dollar at any of the three Sel de la Terre locations, where they're offering an ...

Sel de la Terre's Wine-Filled Wednesday
Sel de la Terre's long-running dinner series, Wine Wednesdays, continues at the Long Wharf location throughout the winter.

Game On at Sel de la Terre
Sel de la Terre is celebrating Frank McClelland's own Apple Street Farm harvest with not one, but two special ...

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escargot

at Sel de la Terre Long Wharf

  • food
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Escargot à la bourguignon with mushroom ragout and buttered brioche
 
 
Dictionary
 
Assiette
1. noun French for "assortment," as in cheeses.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Cornichons
1. noun A gherkin in France.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
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.
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.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hoisin
1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
Kielbasa
1. noun Polish sausage.
Lardons
1. noun Diced bacon that is blanched and fried.
Panna cotta
1. noun Egg-less Italian custard.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Tuile
1. noun A thin, crisp, French cookie.