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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.

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

Cafe Fleuri

250 Franklin St., Boston, MA 02110

breakfast
  • Sun: 7:00 AM - 10:00 AM
  • Mon-Fri: 6:30 AM - 11:30 AM
  • Sat: 7:00 AM - 10:00 AM
chocolate bar
  • Sat: 11:00 AM - 3:00 PM
brunch
  • Sun: 11:00 AM - 3:00 PM
lunch
  • Mon-Fri: 11:30 AM - 2:00 PM
  • phone 617-451-1900
  • reservations accepted
  • parking nearby garage, on-street
  • valet yes
  • accessibility full
  • capacity: 220
  • credit cards
  • food
  • chef
  • info
OpenTable.com

617-451-1900

website

 
 
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.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
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.

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