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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

L’Espalier Celebrates Burgundy
On Thursday, November 20th, chef Matt DeLisle and fromager Louis Risoli of L’Espalier are celebrating the big, beautiful, bountiful ...

Homebrew Competition For ALS
Join Ales for ALS for the third annual North Shore homebrew competition to be held out in Essex, on Sunday ...

Tea Leaves & Tarot at L’Espalier
Predict your destiny, if you dare, on Sunday, October 26th at L’Espalier’s Tarot Tea Tasting.

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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 béchamel (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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