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We are a product of our environment, and our cuisine is nurtured by New
England. At Sel de la Terre, fresh local bounty is the motivation behind
our creative, yet rustic menu, and the influence of our approach to service.
We are what we eat and Sel de la Terre’s food is a reflection of the land
around us. The rustic simplicity of our cuisine is inspired by New England’s
proud agricultural and maritime heritage. We go to great lengths to support the
local farmer and fisherman. We are grounded in the intent to marry the technique
of southern French cuisine with local, hearty and fresh ingredients. We define
our philosophy as the “salt of the earth.”
Each Sel de la Terre kitchen is chef driven. We believe that giving our chefs the culinary freedom to interpret our longstanding philosophy using inspirations from his personal history is the key to offering the best food possible. You may find yourself reaping the benefits of our chef driven attitude while enjoying Provençal tapas exclusive to Chef Daniel’s Mexican inspired menu at Sel de la Terre in the Natick Collection, or the assiette of Vermont pig offered up by Chef Louis at Sel de la Terre - Back Bay, who is hog-wild for pork, or one of Chef Ben Knack’s modern twists on classic French bistro fare at of Sel de la Terre - Long Wharf.
We are proud to give our talented chefs this culinary independence and they give us the confidence that every customer is thoroughly satisfied no matter where they enjoy our cuisine.
