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.

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