BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Market by Jean-Georges restaurant information

Market by Jean-Georges

100 Stuart Street
Boston, MA 02116
617-310-6790

Market by Jean-Georges restaurant information
Share Market by Jean-Georges share on LinkedIn share on Twitter share on Facebook

Located at the W Boston in the heart of the Theatre District, Market by Jean-Georges is in keeping with chef-owner's Jean Georges Vongerichten's concept of the hotel as a home. The dining room features simple contours in hues and texture reminiscent of the beach. Against the backdrop of sand grey floors are contrasts of silver of driftwood with the tones of its woody core in a palette of bleached white oak and walnut veneer.

Inspired by the casual, simple elegance of the setting, Vongerichten has created a relaxed menu that emphasizes fresh, locally produced ingredients. Combining comfort and creativity, the multicultural menu (with French, Asian and Italian elements) reinvents classic dishes with eclectic flair, while allowing guests to try new flavor combinations and explore spices from other regions, all while remaining close to home.

News and Events at Market by Jean-Georges restaurant

Market Wants You to Be Their Guest
The team at Market invites Beauty & the Beast-bound diners to put their service to the test with theirBe ...

Get Your Tickets for Chefs in Shorts
June 22nd may seem a ways off but your savvy, foodie friends are already reserving their spots at this year ...

The Dining Docket
April 23rd - April 29th
You know what they say about April showers? They tend to bring plenty of opportunity for ...

Jean-Georges Vongerichten

Chef at Market by Jean-Georges

Chef Jean-Georges Vongerichten at Market by Jean-Georges

Though Jean-Georges Vongerichten is one of the world's most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and formidable restaurateur, Vongerichten is responsible for the operation and success of a constellation of three- and four-star restaurants in the United States, United Kingdom, Shanghai and Hong Kong.

Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten's earliest family memories are about food. He trained in a work-study program at the Auberge de I'Ill and as an apprentice to Chef Paul Haeberlin, later working with Paul Bocuse and master-chef Louis Outhier at L'Oasis in the south of France. With this impressive three-start Michelin training, Vongerichten traveled to Asia for positions in the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. It was during this time spent working and traveling in Asia where Vongerichten developed his love for the exotic and aromatic flavors of the East. His signature "vibrant cuisine" abandons the traditional use of meat stocks, instead featuring intense flavors and satisfying textures resulting from the use of vegetables juices and fruit essences, light broths and herbal vinaigrettes. His culinary vision and execution have defined both professional standards for the industry and the way in which Americans eat.

Throughout his career, Vongerichten has published cookbooks reflecting his influential style of cooking, including Simple Cuisine, Cooking at Home with a Four-Star Chef, for which he won the Best Cookbook award from the James Beard Foundation in 1999, Simple to Spectacular and Asian Flavors of Jean-Georges, featuring beloved recipes from his restaurants Spice Market, Vong and 66.

Involved in every aspect of his restaurants, from concept and menu to architectural design, staff selection and finishing touches, he and partner Phil Suarez have worked together for over 16 years to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly creating fresh ideas and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

  • food
  • chef
  • info
 
 
Dictionary
 
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
Hominy
1. noun Dried corn kernels from which the hull and germ have been removed.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Semolina
1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.