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The Basics: Lumiere restaurant information

Lumiere

1293 Washington St.
Newton, MA 02465
617-244-9199

Lumiere restaurant information
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Most folks who have visited Lumière since its opening in 1999 will tell you that the name says it all. French for “light”, restaurant Lumière lends just that to the West Newton dining scene-it’s a shining beacon of a bistro serving up some of the area’s most highly regarded modern French cuisine.

The name Lumière also refers to the original cinemas of France, a nod to the restaurant’s location just across from West Newton’s popular art-film house. If you plan to sample chef-owner Michael Leviton’s award-winning dishes before or after a show, reserve early. The cozy 65-seat restaurant has made such a name for itself, tables fill up quickly.

News and Events at Lumiere restaurant

Lumiere's 4th of July Festivities
Forsaking his usual French culinary leanings in honor of America's birthday, chef-owner Michael Leviton has put together a menu ...

Chef Michael Leviton's Salute to Spring
Spring is finally in full swing and the folks at Lumière are rejoicing - rejoicing and planning bursting-with-the-bounty-of-the-season menus, that ...

Chef Rob Evans - Beard's Best Chef Northeast
Congrats to Rob Evans of Hugo's in Portland, Maine who took home this year's James Beard Award in ...

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scallops

at Lumiere

  • food
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Seared Stonington, Maine sea scallops with English sugar snap and snow peas, and carrot-ginger vinaigrette
 
 
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.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Compote
1. noun Slow-cooked fruit in syrup.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Cornichons
1. noun A gherkin in France.
Cremini
1. noun Young portobello mushrooms.
Gremolata
1. noun Minced parsley, lemon peel and garlic.
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.
Terrine
1. noun An earthenware container, or the dish cooked therein.