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The Basics: L'Espalier restaurant information

L'Espalier

774 Boylston St.
Boston, MA 02199
617-262-3023

L'Espalier restaurant information
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Often credited with being the first independently owned restaurant to bring haute cuisine to Boston, L'Espalier opened on Boylston Street in 1978, moved to a historic Back Bay townhouse in 1982, and returned to Boylston Street in 2008 where it currently resides adjacent to the Mandarin Oriental Hotel. Throughout the relocations, the menu of sophisticated and modern New England-French cuisine, with an emphasis on artisanal and New England ingredients, continues to dazzle.

Chef-owner Frank McClelland, who purchased the restaurant in 1988, has racked up an impressive list of honors including the distinction of having been the first restaurant in New England to receive four hard-earned stars from the Boston Globe. Since 1998 L'Espalier has remained the only independent restaurant in New England to receive Five Diamonds from AAA.

News and Events at L'Espalier restaurant

Apple Street Farm Fresh Dinner
Fall is fast approaching, meaning the window of opportunity for outdoor dining is closing.

Afternoon Tea Tasting
L’Espalier’s monthly series of Sunday Tea Tastings picks up on September 28th with an assortment of non-traditional Darjeeling ...

Cheese and Honey at L'Espalier
L’Espalier invites you to end your day on a sweet note with their cheese and honey tasting on September ...

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774 Boylston St. , Boston, MA 02199
617-262-3023
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Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Soubise
1. noun The combination of b├ęchamel (white sauce of milk butter and flour) with pureed cooked onions.
Terrine
1. noun An earthenware container, or the dish cooked therein.

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