“Food’s more fun in the wintertime,” says Executive Chef Scott Hebert of Troquet.
Troquet is one of my favorite Boston restaurants, with excellent French-American cuisine and a top-notch wine list. Besides their skilled chef, they also have a very talented pastry chef. With the start of winter, Chef Hebert has designed an intriguing menu.
Highlights of the early winter menu:
Nantucket Bay Scallops Tempura with hearts of palm, dashi broth, miso and red jalapeno vinaigrette
Hudson Valley Foie Gras with heirloom apple confit and Pain D’Epices
Short Rib Canneloni with aromatic vegetables, smoked bacon and parmesan broth
Line-Caught Atlantic Cod with black truffles and Swiss chard in a potato shell
Herb-Roasted Branzino with Sardinian couscous and fennel in a citrus broth
Rare Cote du Bouef with Gorgonzola rosti and Vidalia onion compote
Slow-Roasted Vermont Lamb (Chef Hebert buys whole animals and uses virtually every body part on this platter, including neck, tongue, heart & liver, breast)
Horseradish-Crusted Alaskan King Salmon with baby leeks and fingerlings
Candied Walnut Croissant Bread Pudding with Grand Marnier ice cream (This sounds delicious!)
Black Mission Fig Tarte Tatin
Apple Crumble Souffle’ with bourbon-caramel sauce
I'll make sure to stop by for dinner to check out this menu. But do I choose the Rare Cote du Bouef or Slow-Roasted Vermont Lamb?
140 Boylston Street