It was both my first experience at Sel de la Terre and my first dinner with a food critic. While Sel and L'Espalier pride themselves on explanatory presentation and being education to the client's liking, there was a completely different ambiance to the experience. The best part of the night was Seth, the restaurant's full-time sommelier, who was charming and excellent in reading our personalities and proper wines to accompany.
Fois gras - the liver of a gavaged duck, which is about as non-vegan of a food as one could ever eat in terms of ethics - appeared several times in the menu, and ended up as a side to the free-range chicken that was served as a main course. Placed over slightly cooked apple rings, it was a salty accompaniment to the fruit.
The chicken was excellent, but Seth paired it with a white burgundy by Alex Gambals which took everything through the roof. The aroma of the wine was like a honey/chamomile tea, and left a pleasant aftertaste that faded quickly before the next bite.
The other rising star was the collection of imported French olives. Of all the appetizers and first courses, olives seem so simple to declare the best choice, but they're highly recommended, especially for vegetarians and vegans who are uncertain of where to start. (As for vegans, well, I don't really know how much further you'll get after that.)
All in all, it was excellent, and highly recommended. A new location just opened on Boylston St, so we'll see how that compares!
Website: Sel de la Terre
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