Sel de la Terre Natick
1245 Worcester Street
Natick, MA 01760
508-650-1800
Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, brings 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 between Neiman Marcus and Nordstrom, Sel de la Terre Natick is situated within The Natick Collection, a newly constructed upscale shopping destination west of Boston.
Seedling Sale in Essex
Restaurateur-turned-farmer Frank McClelland is hosting his annual seedling sale at Apple Street Farms this weekend.
Sel de Terre’s Monthly Chef’s Table
Chef Daniel Bojorquez has a few more of his whimsical meals planned for guests at his monthly Chef's Table ...
Good Things Come in Threes
Drop by Sel de la Terre Natick any night of the week to enjoy a selection of burgers and brews ...
Daniel Bojorquez
Chef at Sel de la Terre Natick
Chef Daniel Bojorquez grew up in the small town of Sonora, Mexico, just south of the Arizona border. As a young boy he spent time with his grandmother, who was a wonderful cook. Under her loving supervision, he would grind native grown corn and mix the dough for tortillas, which she would then press and cook. On the expansive property, his grandmother raised chickens and ducks, which she also used to feed her family. Many of Bojorquez's family and friends were farmers and he recalls being surrounded with baskets of citrus fruits, beans, tomatoes, grapes, papayas, persimmons, nectarines and tamarind.
Sharing this bounty was commonplace within the community. It was in these early years that the seeds for Bojorquez's love of food and cooking were planted.
After living for a year on a ranch, where he hunted wild game and made cheeses from scratch, Bojorquez became passionate about making cooking his career. He decided to study at the Culinary Institute of Puebla in Mexico City where he was exposed to many cuisines of the world with a focus on classical and contemporary French fare and technique.
Shortly following his graduation, Bojorquez relocated to Boston where he cooked at both UpStairs on the Square and Aquitaine. He took his career to the next level as Executive Chef of Masa, where he received high praise for his culinary leadership. He then took apprenticeship under esteemed Chefs Charlie Trotter and Rick Tramonto before finding his way to Chef Frank McClelland's kitchen at L'Espalier. Bojorquez's culinary talents exploded under the tutelage of Chef McClelland, who helped him master the finest French techniques and marry them with the freshest seasonal New England ingredients. Bojorquez recalls spectacular Spring creations like Shad Roe with morel mushrooms and ramps. He gained an even greater appreciation for the freshest food by growing herbs, lettuces, radishes and more on the rooftop garden at L'Espalier. He has fond memories of early morning fishing trips for striped bass, bluefish, tuna and lobsters with Chef McClelland, and cooking the catch for dinner that same night.
Although Bojorquez has a long history with L'Espalier, he is no stranger to the Sel de la Terre kitchen. Shortly after Sel de la Terre Long Wharf opened, Bojorquez worked for a long time with Chef Geoff Gardner cooking lunch shifts during the day before heading to L'Espalier for dinner service. When Sel de la Terre at the Natick Collection opened its doors in 2007, Bojorquez was appointed Executive Chef to help launch the restaurant with friend and then Executive Chef at Sel de la Terre Back Bay, Louis DiBiccari.
Bojorquez currently lives in Jamaica Plain with his wife Emily.
- 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.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Chutney
- 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
- 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.
- 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.
- Enophile
- 1. noun A person who is knowledgeable about and enjoys wine.
- 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.
- 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.
- Nage
- 1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
- Pancetta
- 1. noun Cured Italian bacon.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Schnitzel
- 1. noun Egg- and breadcrumb-battered, fried meat cutlet.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.
- Tasso
- 1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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