Sel de la Terre

Prior to opening Sel de la Terre in the spring of 2000, Chef/Partner Geoff Gardner spent eight years as the sous chef at Boston’s prestigious L’Espalier restaurant, where he immersed himself in the teachings of his mentor, L’Espalier’s Chef/Proprietor Frank McClelland. McClelland and Gardner envisioned the opening of a rustic French brasserie, where they could serve seasonal and locally grown Provençal-inspired cuisine in a casual setting and would sell the handmade breads that L’Espalier had become famous for under Gardner’s direction. They agreed the perfect first location would be the beautiful and ever-developing downtown waterfront area of Boston