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The Basics: Miel Brasserie Provencale restaurant information

Miel Brasserie Provencale

510 Atlantic Ave.
Boston, MA 02210
617-217-5151

Miel Brasserie Provencale restaurant information
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Housed comfortably in the InterContinental Boston, Miel Brasserie Provençal celebrates the organic wonders and intoxicating flavors of France's fascinating Côte d'Azur region. Incorporating herbs de Provence, lavender, honey and olive oil into the menu in delicious and often surprising ways, the AAA Four Diamond-rated restaurant calls upon the skills of two star Michelin  chef Jacques Chibois who consults from afar, bringing the flavors of Provence to Boston's waterfront.

The charming, honey hued dining room, which overlooks Fort Point Channel, features a glass-enclosed private dining room for fourteen complete with a dramatic chandelier that sparkles with 486 olive oil cruets. For fans of al fresco dining, the seasonal patio nestled in the InterContinental Gardens is an ideal place to enjoy a meal outdoors.

News and Events at Miel Brasserie Provencale restaurant

12th Annual Chefs Cooking for Hope
Joining together in support of the Dana Farber Cancer Institute, more than forty of New England's top restaurants, caterers ...

Miel Welcomes a New Chef
Miel Brasserie Provencal announces the arrival of chef Devanand (David) Chinta, who's taking over in the wake of chef ...

Hibernation Menu from Miel
Warm your soul this winter with Miel Brasserie Provencal's Hibernation Menu.

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tart

at Miel Brasserie Provencale

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Prosciutto and red cherry tomato tart with fresh herbs, garlic, mozzarella and rosemary honey
 
 
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.
Chorizo
1. noun Crumbly, spiced pork sausage.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
En croute
1. noun A food that is wrapped in pastry and baked.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pistou
1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Rouille
1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.