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The Basics: Cafe Fleuri restaurant information

Cafe Fleuri

250 Franklin St.
Boston, MA 02110
617-451-1900

Cafe Fleuri restaurant information
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Café Fleuri serves Mediterranean cuisine in an elegant, airy and distinctly European atmosphere. The interior of this atrium restaurant, designed by noted Parisian architect Pierre Yves Rochon, features a picturesque trellis covering the main dining area that creates an intimate feel while affording views up to the soaring atrium ceiling. A show kitchen allows diners to glimpse the culinary creativity firsthand. An enduring hot spot for Boston’s power brokers, Café Fleuri was awarded “Best Power Breakfast” honors by Boston Magazine in 1999 and 2001. The restaurant also presents an award-winning Sunday Jazz Brunch Buffet, as well as a unique Chocolate Bar Buffet.

News and Events at Cafe Fleuri restaurant

Boston's Chocolate Trolley Tour
Ever wonder what it would be like to spend an entire day reveling in deep, dark chocolately goodness? 

Café Fleuri Brings Back the Holiday Boo-Fet
Pastry chef Jed Hackney gives Café Fleuri's weekly Chocolate Bar a spooky transformation in celebration of Halloween

Café Fleuri’s Chocolate Bar Returns
The Chocolate Bar at Café Fleuri is back for its 23rd season.

Mark Sapienza

Chef at Cafe Fleuri

Chef Mark Sapienza at Cafe Fleuri

Executive Chef Mark Sapienza has been with the Langham Hotel, Boston (formerly Le Méridien) since 1998. The Massachusetts native's appointment marked the first time in the hotel's history that an American chef was selected to guide the Langham's award-winning culinary endeavors. Sapienza's dishes marry seasonal New England ingredients and modern French cooking.  He supports local purveyors and uses only farm-fresh ingredients

Sapienza was introduced to the culinary world at a young age. Being of European heritage, weekly family gatherings and holidays always revolved around festive meals and shared family recipes.  He attended Johnson and Wales University in Providence, Rhode Island. While there, he worked as a chef at a small Italian trattoria, applying practical experience to his education. He graduated with honors in 1984 with an associate's degree in Culinary Arts and a bachelors degree in Food Service Management.

Following graduation, Sapienza began his career at the nationally recognized Apley's restaurant as Chef Tournant.He later joined Horizon Hotels as Executive Sous Chef. While with Horizon, he worked at various luxury properties along the East Coast, including the Brazilian Court Hotel in Palm Beach, Florida; Montauk Yacht Club & Inn in Montauk, New York; and Arrowood of Westchester in Rye Brook, New York.  During his tenure with Horizon, Sapienza had the opportunity to work at the renowned Claridge's hotel in London, England.

Returning from London, Sapienza settled in Boston and began working at the Boston Harbor Hotel, a four-star, four-diamond property.  He spent eight years as Executive Sous Chef for the hotel's nationally acclaimed restaurant, The Rowes Wharf. There he received numerous accolades from colleagues and food critics. He was honored with an invitation to present a dinner at The James Beard House in New York as part of their "Best Hotel Chefs in America" series.

Sapienza currently resides in Stoneham, Massachusetts with his wife Donna; two step-daughters, Adriana and Giovanna; and two year-old son Christian.They enjoy spending time together at home, as well as spending time in Maine and traveling throughout New England.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Cornichons
1. noun A gherkin in France.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Oxtail
1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Panna cotta
1. noun Egg-less Italian custard.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragu
1. noun Tomato and meat sauce from Bologna.
Tagliatelle
1. noun What they call fettuccine born in northern Italy.