May – June 2009
Chez Henri, a Cambridge mainstay since 1994, might be overlooked in the constant rush toward the newly bold and beautiful. Don’t make that mistake this Commencement season. With his French-Cuban menu, chef Paul O’Connell dishes out some of the tastiest fare around. The cassoulet à la Toulouse is an array of slow-cooked white beans, lamb, and garlic sausage; the steak frites pays homage to the flash frier; and the fennel pollen-scented flounder is a delicate alternative to both.