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The Basics: Petit Robert Central restaurant information

Petit Robert Central

101 Arch Street
Boston, MA 02110
617-737-1777

Petit Robert Central restaurant information
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Located in the heart of Downtown Crossing, Petit Robert Central is a neighborhood bistro that brings the flavors of France to the heart of Boston.

Perched on the second floor with windows overlooking Summer Street, Petit Robert Central is perfectly suited for just about any occasion - a quick pre-theater bite to eat, a romantic dinner or a business lunch. With its numerous private dining options, the restaurant can even accommodate corporate functions or wedding receptions.

The menu features classic French bistro dishes alongside some more modern interpretations. And in true bistro tradition, the reasonably priced cuisine is served in an elegantly outfitted dining room that somehow still feels comfortable and relaxed.

News and Events at Petit Robert Central restaurant

Bacon and Beer Week
It's that time again - the Bacon and Beer Festival is back on Saturday, April 28th.

8th Annual Spoonful of Ginger
A spoonful of sugar may help the medicine go down, but a Spoonful of Ginger can help to cure diabetes.

Wine Madness
March Madness would be so much more fun if there were wine involved. 

Jacky Robert

Chef at Petit Robert Central

Chef Jacky Robert at Petit Robert Central

A Master Chef of France, chef Jacky Robert is responsible for the culinary vision and positioning of the Petit Robert Bistros as well as the day-to-day operations of the kitchen.

Robert is one of the best-known and most revered French chefs working in the United States, and was chef of Maison Robert, Ernie's in San Francisco, and of Locke-Ober.

In 2005, he partnered with Loic Le Garrec to open Petit Robert Bistro's Kenmore Square location, an immediate success. Petit Robert Central marks the fifth Petit Robert venture for the partnership.

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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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Charcuterie
1. noun The French term for delicatessen-style items.
Chorizo
1. noun Crumbly, spiced pork sausage.
Comte
1. noun The French equivalent to Gruyère.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Gâteau
1. noun French cake.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
Lardons
1. noun Diced bacon that is blanched and fried.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Mâche
1. noun Dark, tangy greens used most often in salads.
Pancetta
1. noun Cured Italian bacon.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
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.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rösti
1. noun Refers to a Swiss potato dish, similar to some types of home fries, where shredded potatoes are sautéed on both sides until browned.