Our tasting menu at

 
 

140 Boylston Street, Boston, Massachusetts 617.695.9463
  
     
   

Christian is focused on the wine list.

Troquet is a French coloquialism for "small wine café."  With an impressive 300+ bottle wine cellar and a fixed, quite reasonable markup over retail, Troquet offers 2oz. and 4oz. pours.  With a 50 seat dining room upstairs in Boston's Theater District and directly across the street from Boston Common, this little wine café combines the elements of a big night out. 

A table for six by the window will be occupied this evening (all of this evening) by

Beth and Christian Touché, Iris and Patrik Muzila,

Steven Bacharach and behind the lens, George Pennington.

Off to a very good start.

Tuna Tartare, ponzu, sesame and wasabi sorbet and

Flash Seared Hirame with ginger, jalapeño and ponzu

were paired with

2005 Dr. Loosen, Urziger Wurzgarten Riesling Kabinnett

A very good start indeed.  Will they keep it going?
The bread is very good, so airy it is almost hollow.  The butter is tempting, but we won't eat much bread with six more courses on the way.

Scottish Langoustines with sautéed pea leaves and red curry nage.

(Nage - An aromatic broth similar to court boullion in which crustaceans are cooked. The shellfish is then served with this broth. )

2004 D. Zind Humbrecht, Gewurztraminer "Clos Winsbuhl"

This was one of my favorite conbinations.

 

East Coast Halibut with Bok choy, miso and maple glaze.

Paired with a 2005 Isabel, Pinot Gris

The Halibut was best for Steven Bacharach.

"The miso and maple glaze...this dish had 'pop' for the palate. My favorite of the night."

 

Seared Diver Scallops with pancetta, spring vegetables and English pea raviolli.

2005 Chateau Pavie, Rose

This was wonderful and although one scallop and one raviolli are perfectly appropriate for a tasting menu course...the menu says scallops; plural.  Two would be at least technically correct.  Everyone would agree that three should be "scallops" and not "scallop."  We were completely satisfied at the end of the evening, but if we had to have one more scallop, you know, to make the menu correct...I bet we could have managed it.

Oxtail Gnocci with truffle butter and porcini mushrooms

2001 Mas de Boislauzon, Chateauneuf du Pape

Iris Muzilla

"The first thing I look for on a menu is not gnocci...but I really like this one.  My favorite dish tonight!"

Roasted Suckling Pig with asiago grits, chipoltes and honey glazed carrots

2004 Emilio moro, Ribera del Duero

The trademark crispy skin of the well roasted suckling pig, compelling evidence of the accomplished kitchen within this small wine café, redeemed this dish for me.  The perfectly executed roasted suckling pig has a moist meat and a crispy skin.  Crispy and moist is a difficult combination. 

Jamison Farm Venison with sunchoke spaetzle and braised red cabbage

2003 Hess, Cabernet Savignon

Owner Chris Campbell provided the details regarding the delightful and sometimes unusual wine pairings.

Roasted Moscovy Duck with rhubarb, wild rice and marcona almond honey.

Felicia did a wonderful job tonight with a table of six tasting menus. 

That is a difficult service, especially with a table of food critics like this one.

Assiette of Veal with rosemary brown butter, Chantenay carrots and mustard spaetzle.

2001 Sinskey, Merlot

The skins had been removed from Merlot grapes for this unusual lightly and delicate Merlot.

A unique assortment of hard, soft, blue and goat cheeses, apples and quince paste were paired with

a 1927 Alvear, Pedro Ximemez, a full-flavored, viscous sherry reminiscient of holiday plum puddings.
Passion Fruit Custard Cake Fresh Berries and Pistachio Croquant
Almond Financier Green Almonds and Rhubarb Compote
Baba au Rhum butterscotch pudding and banana ice cream
Hot Chocolate Soufflé Citrus Confiture and Chai Tea Ice Cream
Vanilla Bean Crème Caramel Candied Kumquats and Walnut, Currant Cookies
Spiced Profiteroles Toffee Sauce and Butter Pecan Ice Cream
A bright and delicious , fresh 2006 Dell'Acquese, Moscato d'Asti with desert was followed by Cappucino and Espresso before the last diners of tonights service (us), left the dining room already looking forward to the next visit to the Campbells' cosy café and Chef Scott Herbert's culinary orchestrations.
A thoughtful touch at the end of our tasting menu meal, we were presented with a custom, freshly printed menu documenting our memorable meal at Troquet. 
Troquet will seat customers upstairs as late as 11:00 PM.  After a show at one of Boston's nearby theaters, theatergoers might treat themselves to an excellent plate to compliment a glass or two of their favorite vino.

Valet parking, a pleasing view of Boston Common, a menu with traditional and imaginative combinations served from an open kitchen and a wine list to suit a wide range of palates. 

Tell them KlubUni sent you.