After travels throughout France, L’Espalier’s Chef and Proprietor Frank McClelland envisioned the opening of a rustic French brasserie, where seasonal and locally grown Provençal-inspired cuisine could be served in a casual setting. In the spring of 2000,the first location of Sel de la Terre (now closed) opened on the developing downtown waterfront area of Boston. At the helm of Sel de la Terre’s kitchen for many years, Chef Geoff Gardner practiced the service philosophy and cooking techniques he learned working with Chef McClelland at L’Espalier, all which quickly helped Sel de la Terre become one of Boston’s most highly-acclaimed restaurants and to earn such impressive accolades as “Best French Restaurant” by Boston Magazine in 2003 and 2004 and 100 Hottest Restaurants in the World by Condé Nast Traveler. In September 2007, Chefs McClelland and Gardner presented their slice of Provence to the suburbs, with the opening of a second Sel de la Terre in the brand new wing of the Natick Mall. Soon after, Sel de la Terre - Back Bay opened its doors on Boylston Street in Boston next to its sister L’Espalier, which together form one spectacular dining destination in one of Boston’s most prestigious neighborhoods.
At Sel de la Terre, our concept is simple. We:
- Offer approachable and affordable Southern France cuisine in a
- Use only farm fresh produce and obtain our ingredients from local farmers
- Cook with seafood that is indigenous to New England
- Serve only the highest quality meats available
- Provide knowledgeable and professional, but entirely unpretentious service
- Build strong relationships with our neighbors
- Propose an adventurous, eclectic wine list without attitude
- Make menus available throughout the day and evening
- Strive to “find an opportunity to improve at every moment” -Chef/Owner
Every day we strive to maintain these standards that we have successfully upheld since our very first day of business.