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Elephant Walk - Boston

900 Beacon Street
Boston, MA 02215
617-247-1500

Elephant Walk - Boston restaurant information
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Owned and operated by mother-daughter duo Longteine and Nadsa de Monteiro, the Elephant Walk has been serving award-winning French-Cambodian cuisine since 1991. The menus reflect the founders' ethnic and cultural heritages, combining the exotic (that's the Cambodian side) and the familiar (that's the French side).

Now with locations in Boston, Cambridge and Waltham, the Elephant Walk makes its bi-cultural fare accessible and convenient for everyone. The restaurant also offers a broad range of vegan, vegetarian and gluten-free choices. Add to that an award-winning wine list and a knowledgeable and personable staff and you've got the perfect spot for your next gathering, be it personal or professional.

 

News and Events at Elephant Walk - Boston restaurant

Cooking at The Elephant Walk
Add a touch of French-Cambodian flair to your cooking repertoire with some help from Nyep andNadsa de Montiero

Dinnerfest 2012
Before you settle in to watch the Oscars, drop by the Brahmin for an afternoon/evening of do-gooding at the ...

Super Hunger Brunch 2012
Get ready to brunch for a good cause at The Greater Boston Food Bank's Super Hunger Brunch, an annual ...

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salad

by Chefs Longteine "Nyep" de Monteiro & Nadsa de Monteiro

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Shredded cabbage, carrot and chicken with red bell pepper, onion, crushed peanut, mint, Asian basil and tuk trey
 
 
Dictionary
 
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.
Galette
1. noun A round, flat cake or tart.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
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.