FrontRunners: French Connection

<< Back to Robb Report, November 2007
  • The Editors

Boston’s L’Espalier and its sister restaurant, Sel de la Terre, have reinforced their reputation for savoir faire with their launch of the catering service Au Soleil (www.ausoleilcatering.com), which offers fine dining for events ranging from intimate teas to large weddings. Au Soleil’s entrées combine the opulent New England–French menu of L’Espalier with Sel de la Terre’s rustic Provençal fare. Mike Geldart, Sel de la Terre’s pastry chef, says that he is particularly proud of his chocolate mousse bomb, a chocolate genoise topped with an egg-white meringue filled with chocolate and laden with whipped cream.

From Around the Web...
Rijks, the Michelin star restaurant in Amsterdam
Chefs are playing with their food here, and diners are eating it up…
33 Greenwich restaurant in NYC
The West Village’s new 33 Greenwich helps to modernize the all-American diner…
Dalmore 50 Year Old was aged in ex-bourbon casks for 37 years
The most special expression the Dalmore has produced yet has a few surprises…
Daniel Boulud’s Épicerie Boulud offers a decadent Ultimate Easter Gift Box ($145)
These Easter baskets will call to the dessert aficionado and candy connoisseur…
Single Thread restaurant
Single Thread’s thoughtfulness takes dining to a whole new level…
Music City’s creativity makes its way into the kitchen with the opening of these new restaurants…
Single Thread restaurant
Single Thread’s thoughtfulness takes dining to a whole new level…
Top restaurants around the country offer gourmet takes on Passover favorites…
Some of Japan’s most gifted chefs expand their omakase menus beyond sushi…
Photo by: Moving Moment
These unique restaurants require a bit of courage to get to…