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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

JBF Semi-Finalists
Congratulations to this year’s contenders for the James Beard Award – the long list of semi-finalists has been released and ...

The Dining Docket
July 23rd – July 29th
Stuck in a culinary rut? Check out the docket and find a new way to occupy ...

Troquet's Summer Wine Sale is Under Way
Spring cleaning – especially in the heat of summer – is not usually something to get excited about. Unless, of course, you ...

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Dictionary
 
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Cavatelli
1. noun Small pasta shells with wavy edges.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
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.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Panna cotta
1. noun Egg-less Italian custard.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tuile
1. noun A thin, crisp, French cookie.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.