Boston, MA 02110
Café Fleuri serves Mediterranean cuisine in an elegant, airy and distinctly European atmosphere. The interior of this atrium restaurant, designed by noted Parisian architect Pierre Yves Rochon, features a picturesque trellis covering the main dining area that creates an intimate feel while affording views up to the soaring atrium ceiling. A show kitchen allows diners to glimpse the culinary creativity firsthand. An enduring hot spot for Boston’s power brokers, Café Fleuri was awarded “Best Power Breakfast” honors by Boston Magazine in 1999 and 2001. The restaurant also presents an award-winning Sunday Jazz Brunch Buffet, as well as a unique Chocolate Bar Buffet.
Nantucket Wine Festival
Kick off the summer season with every oenophile’s favorite reason to get out of town at the Nantucket Wine ...
The Dining Docket
December 17th – December 23rd
The world may end on Friday. Better pack as much fun as possible into your week ...
Cafe Fleuri Revives Holiday Boo-Fet for Halloween
Just because you’ve outgrown trick or treating doesn’t mean you have to give up the grand old tradition ...
As Executive Pastry Chef at the historic Langham Hotel in downtown Boston, Jed Hackney uses his respect for local produce and a commitment to flavor to create contemporary desserts and all of the baked goods for the hotel including BOND, Café Fleuri and Café Fleuri's famed Chocolate Bar.
Born in upstate New York near his grandmother's apple and cherry orchard and farm, Hackney grew up within the farm culture. His family's commitment to the farming community continued when they moved to Vermont. Inspired by amazing local produce and by his grandmother, Hackney began spending more and more time in the kitchen.
A graduate of New England Culinary Institute in Montpelier, Hackney's career has taken him from the kitchen to the classroom and back again. He was the Assistant Innkeeper at Killington, a Line Cook at the Trapp Family Lodge in Stowe and, more recently, instructor at his alma mater. He spent three years in the pastry department at the Ritz Carlton Bachelor Gutch in Colorado as both Chef de Partie and Executive Pastry Chef, where he trained under Executive Pastry Chef, Jonathan Saliba. Just prior to joining the Langham team, Hackney was the Pastry Chef at Harvest in Cambridge, focusing on contemporary New England cuisine.
As a pastry chef he prefers a simple and straightforward technique. "It really is all about the ingredients. Seasonality is the best part of living here in New England, so my menus will reflect the seasons, with frequent updates. Everything on the plate will be there for a reason; balance and flavor are key."