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The Basics: Sandrine's Bistro restaurant information

Sandrine's Bistro

8 Holyoke St.
Cambridge, MA 02138
617-497-5300

Sandrine's Bistro restaurant information
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In 1996, chef Raymond Ost and partner Gwen Trost opened what they hoped would be an unpretentious but memorable bistro in the heart of Harvard Square. Named for Ost’s daughter, Sandrine’s seeks to deliver an atmosphere reminiscent of Alsace along with a menu that does culinary justice to this region of France.

From outside, Sandrine’s resembles an Art Nouveau-era Paris Metro station; inside mosaics of yellow, cobalt blue and green iridescent glass – the colors of Alsatian wine bottles. Behind the copper-covered bar is a special oven designed to cook the restaurant’s signature dish, flammekueche, to perfection.

News and Events at Sandrine's Bistro restaurant

Taste of the Nation 2012
Share Our Strength, the national non-profit which aims to end childhood hunger in America, is once again bringing the Taste ...

Feast Your Eyes - Sandrine's
Sandrine's spruces up their portfolio with 6 new Alsatian dishes from chef Raymond Ost.

A Taste of Alsace in Harvard
Get ready for some bon temps when the Boston/Strasbourg Sister City Association, the Harvard Square Business Association and Sandrine ...

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smoked trout

by Chef Raymond Ost

  • food
  • chef
  • info
Smoked trout with warm fingerling potatoes, horseradish crème and salmon roe
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Coulis
1. noun A thick puree or sauce.
Flageolets
1. noun Munchkin kidney beans from France.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gourmand
1. noun A person who appreciates eating and drinking, sometimes to excess.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Mirepoix
1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Terrine
1. noun An earthenware container, or the dish cooked therein.