Sandrine's
8 Holyoke St.
Cambridge, MA 02138
617-497-5300
In 1996, chef Raymond Ost and partner Gwen Trost opened what they hoped would be an unpretentious but memorable bistro in the heart of Harvard Square. Named for Ost’s daughter, Sandrine’s seeks to deliver an atmosphere reminiscent of Alsace along with a menu that does culinary justice to this region of France.
From outside, Sandrine’s resembles an Art Nouveau-era Paris Metro station; inside mosaics of yellow, cobalt blue and green iridescent glass – the colors of Alsatian wine bottles. Behind the copper-covered bar is a special oven designed to cook the restaurant’s signature dish, flammekueche, to perfection.
Easter at Boston Restaurants
Easter is just around the corner - whether you're looking for a place to go after church, after your annual ...
Fine Wine and Food at Sandrine's
On Tuesday, March 2nd Sandrine's will welcome the Boston chapter of the American Institute of Wine & Food for a ...
Le Tour de Champagne
It's time to celebrate - the Tour de Champagne is coming back to Boston.
Raymond Ost
Chef at Sandrine's
Chef Raymond Ost has been cooking professionally since he was thirteen years old, possessed at an early age by the need to work rather than study. Now internationally known for powerful and earthy food that epitomizes the best in Alsatian cuisine, he realized his dream of bringing a different type of French food to Boston with the launch of Sandrine's in 1996.
Ost was born in the Alsace region of France near the German border. He learned to cook from his mother and quickly decided to pursue his passion as a career. At the Ecole Hotelière in Strasbourg, the Alsatian capital, he earned a degree in hotel and restaurant management. While still in school, Ost worked full time and by the age of nineteen, he was supervising a staff of four cooks, who produced two hundreds fifty meals a day.
In 1977, Ost joined the prestigious Le Meridien Hotel Corporation and worked in Martinique, Kuwait, Abu Dhabi and San Francisco. After a decade of globetrotting, he came to Boston as Executive Chef of Le Meridien, where he took on the complicated task of running a ten million dollars operation that included two restaurants and the hotel's catering and pastry departments. Readers of Gourmet magazine singled out Julien as number one in Boston for food and ambiance during his tenure. Boston magazine named the hotel's brunch the best in Boston for eight consecutive years. Ost also created the hotel's famous chocolate bar, a spread of delicious and decadent desserts.
Today, Sandrine's, which is named for Ost's daughter, benefits from Ost's vast experience, his endless creativity and unfailing belief in a type of cuisine that is unfamiliar to many Americans. Reviewers have long lauded his creation of food that is complex in both flavor and texture, a tribute to his years of experience and international outlook. Less than a year after the bistro's opening, Esquire hailed Sandrine's "one of the twenty five best new restaurants in the U.S."
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chèvre
- 1. noun French for "goat," as in cheese.
- Choucroute
- 1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
- Coulis
- 1. noun A thick puree or sauce.
- Flageolets
- 1. noun Munchkin kidney beans from France.
- Flammekueche
- 1. noun Alsatian onion tart.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Gourmand
- 1. noun A person who appreciates eating and drinking, sometimes to excess.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mirepoix
- 1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Tuile
- 1. noun A thin, crisp, French cookie.
- Udon
- 1. noun A thick Japanese noodle.
Follow BostonChefs.com
[ Home ] [ Dining Guide ] [ News & Events ] [ Industry Insider ] [ Recipes ] [ About Us ]
Got feedback? We'd love to hear it...email feedback@BostonChefs.com
© 2009 BostonChefs.com | Link to Us | Privacy
Policy | Search | Advertise
with us