Chef Geoff Gardner of Sel de la Terre - Boston Rising Star on

Photo Credit: Becca Bousquet

Geoff Gardner
Sel de la Terre
255 State Street
Boston, MA 02109
(617) 720 1300

Biography & Interview »


Geoff Gardner

For Geoff Gardner, cooking is from the heart, and this approach toward cooking is reflected in every one of his dishes at Sel de la Terre. A native New Englander, Gardner developed a love for cooking from his grandfather, who was an avid gardener fascinated with the variety and magnificence of food. After earning his bachelor’s degree from Boston University’s School of Restaurant Management, he traveled extensively throughout France, falling in love with the region of Provence. After eight years of working with Frank McClelland at Boston’s acclaimed restaurant L’Espalier, Gardner opened Sel de la Terre, which he co-owns with his mentor chef. Just as the name of the restaurant suggests simplicity and earthiness, he enjoys cooking food that is “interesting yet fundamentally sound.” Gardner knows how to exercise restraint in the kitchen so as not to overwork or weigh down his ingredients. He eschews the classic, heavily sauced dishes of traditional French cuisine and has perfected his style of Provencal cooking, using light sauces based on fortified stocks instead of heavy creams and gelatinous reductions.


Lamb Tenderloin with Fava Beans, Dates and Smoked Bacon
Chef Geoff Gardner of Sel de la Terre – Boston, MA
Adapted by

Yield: 6 Servings


  • 12 slices bacon
  • 24 dates, pitted
  • 2 cups grated parmesan cheese
  • 2 cups blanched and peeled fava beans
  • 1 Tablespoon butter
  • Salt and pepper to taste
  • 12 lamb tenderloins
  • 1 ounce olive oil


Preheat oven to 350?F. Cut each slice of bacon in half crosswise to yield 24 pieces. Stuff dates with parmesan cheese and then wrap the stuffed dates with bacon. Arrange wrapped dates on a sheet pan and roast in oven for 10 minutes.

In a sauté pan, gently heat the fava beans with butter and season with salt and pepper to taste.

Season lamb with salt and pepper. Heat a separate sauté pan with olive oil. Sear lamb on all sides and cook to desired temperature. Slice the lamb and serve over fava beans and dates.

Wine Pairing:

Vineyard 7 Cabernet Sauvignon 2003


back to top


   Published: March 2006