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The Basics: Chez Henri restaurant information

Chez Henri

1 Shepard Street
Cambridge, MA 02138
617-354-8980

Chez Henri restaurant information
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Reviews almost always mention the lighting at Chez Henri. Low and alluring, it has caused some to label the place “intriguing,” “romantic,” “mysterious,” even “sexy.” Consider style of illumination your first clue to the mood and cuisine here.

Chez Henri is somehow sleek while being disarmingly simple. Its cuisine, an affair that intertwines French and Cuban influences, ranges from the highly stylized and refined to a much-acclaimed, exemplary Cuban sandwich.

News and Events at Chez Henri restaurant

What’s New for LifeSavor 2013
For the 2013 edition of their annual fundraiser, Community Servings moves LifeSavor to the Westin Boston Waterfront for the evening.

Latin Dinner Series
So, it sounds like Chez Henri isn’t going anywhere just yet, but don’t let the chance to enjoy ...

Chez Henri Staying Put
It would seem the rumors of Chez Henri’s imminent sale have been slightly overstated.

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sardine

by Chef Paul O'Connell

  • food
  • chef
  • info
Grilled sardine with lima bean salad, red sea salt and olive oil
 
 
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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champignon
1. noun "Mushroom," as they say it in France.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Chayote
1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Escabeche
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
Formaggio
1. noun Italian for cheese.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Legumes
1. noun Edible seed pods that split along two sutures, and/or the seeds themselves.
Lotte
1. noun Most commonly known as "monkfish." Get it filleted, because this sweet-tasting, almost lobster-textured fish is butt-ugly-looking by any name.
Pepitas
1. noun Edible pumpkin seeds.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.