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The Basics: Troquet restaurant information

Troquet

140 Boylston Street
Boston, MA 02116
617-695-9463

Troquet restaurant information
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Nestled between Beacon Hill and Boston’s lively theatre district Troquet, a sophisticated food and wine boutique, is the perfect spot for a romantic dinner before a show or a leisurely glass of wine after.

The cozy restaurant and wine bar offers complex and delicate French cuisine and an array of hand-selected fine wines. The upstairs dining room, overlooking the Boston Common, offers a bird’s eye view of bustling Boylston Street while the sleek and sophisticated first floor wine bar is the perfect place to enjoy a glass of wine or a cocktail while people watching from the floor-to-ceiling windows.

News and Events at Troquet restaurant

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Scott Hebert

Chef at Troquet

Chef Scott Hebert at Troquet

Raised in Central Connecticut, Chef Scott Hebert learned his first lessons in food while working in a butcher shop. Shortly after that, he started as a prep cook in a small French restaurant and decided the kitchen was where he belonged.

After graduating from high school Hebert headed to Newbury College, honing his skills in their culinary program. He spent his internship at Seasons Restaurant in the Bostonian Hotel and then headed to New York City to continue learning his craft.

While in New York, Hebert gained experienced working alongside some of the city's top Chefs including David Burke, David Bouley, Jeremy Griffiths and Jean Michelle Diot. Hebert was soon hired by Scott Bryant to run the successful and uncompromising kitchen at Indigo in Manhattan's West Village.

After his well-reviewed stay as Executive Chef at Indigo, Hebert headed to the highly acclaimed Veritas Restaurant as Chef de Cuisine. Veritas earned three stars from The New York Times, a twenty seven food rating from Zagat Survey and two stars from the Michelin Guide. While at Veritas, Hebert learned the importance of consistency, simplicity and respect for the culinary tradition.

In 2001, Hebert and his wife Natalia returned to Boston bringing his vast culinary experiences to Troquet. His expertise in food and wine pairings has gained him recognition and considerable praise in the food world. He continues to maintain Troquet's status as one of the top restaurants in Boston, now as co-owner.

Hebert can be found manning the kitchen every night that Troquet is open. He is a hands-on chef and sees every plate that leaves his kitchen. That dedication pleases loyal guests as well as newcomers.

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Dictionary
 
Cavatelli
1. noun Small pasta shells with wavy edges.
Chèvre
1. noun French for "goat," as in cheese.
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.
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.
Farro
1. noun Tuscany's mainstay, a small, light brown grain.
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.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
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.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.