Sel de la Terre Back Bay
774 Boylston Street
Boston, MA 02199
617-266-8800
Frank McClelland, chef-owner of famed L'Espalier in the Back Bay, partners with his longtime sous chef Geoff Gardner to bring 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.
Sel de la Terre Boylston Street, the most recent addition to the Sel de la Terre family, is located adjacent to the five star Mandarin Oriental, Boston and next to its sister restaurant L'Espalier in the Back Bay.
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Geoff Gardner
Chef at Sel de la Terre Back Bay
As Sous Chef at Boston's prestigious L'Espalier for eight years, Chef Geoff Gardner was able to immerse himself in every aspect of the restaurant - invaluable experience when it came time to open Sel de la Terre, his joint venture with L'Espalier Chef-Owner Frank McClelland.
A native New Englander with European ancestry, Gardner developed a love of food and cooking from his grandfather, an avid gardener who introduced him to a variety of foods.
After earning his bachelor's degree from Boston University's School of Restaurant Management, Gardner traveled extensively throughout France where he developed the passion for freshness and the highest quality ingredients that is evident in his menus today.
Additionally, the breads he sampled on his travels fueled an interest in the science of breadmaking that has also become something of a trademark for Gardner. L'Espalier he developed breads using organic grapes as a starter. These naturally leavened breads are featured prominently featured at Sel de la Terre, both in the restaurant and the boulangerie.
Gardner is equally devoted to his garden, where he cultivates his favorite herbs - angelica, chocolate mint and lemon balm among them. He also grows many varieties of vegetables and edible flowers that frequently make their way on to the inspired Sel de la Terre menus.
Gardner and his wife, Sarah, live in Wayland, Massachusetts.
- Assiette
- 1. noun French for "assortment," as in cheeses.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- 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.
- Cornichons
- 1. noun A gherkin in France.
- 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.
- 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.
- 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.
- Fumé
- 1. noun French for "smoked."
- Galette
- 1. noun A round, flat cake or tart.
- 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.
- Oxtail
- 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
- Paillard
- 1. noun A thin slice of meat, grilled or sautéed.
- 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.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Quiche
- 1. noun A savory, open-faced pie made from cheese and eggs.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- 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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