BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 
Cookbooks by Bosotn Chefs

The Basics: Sandrine's Bistro restaurant information

Sandrine's Bistro

8 Holyoke St.
Cambridge, MA 02138
617-497-5300

Sandrine's Bistro restaurant information
Share Sandrine's Bistro share on LinkedIn share on Twitter share on Facebook

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.

News and Events at Sandrine's Bistro restaurant

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Taste of the Nation 2012
Share Our Strength, the national non-profit which aims to end childhood hunger in America, is once again bringing the Taste ...

Feast Your Eyes - Sandrine's
Sandrine's spruces up their portfolio with 6 new Alsatian dishes from chef Raymond Ost.

Raymond Ost

Chef at Sandrine's Bistro

Chef Raymond Ost at Sandrine's Bistro

Ost brings international flair to Harvard Square as chef of one of the area's most unique and respected restaurants. Ost's career in French cooking spans more than 35 years, so patrons can expect food with confidence, finesse and flavor, and that is exactly what he delivers, night after night.

Born in the Alsatian town of Strasbourg, on the French-German border, Ost learned to cook
at his mother's side, and began pursuing a career in the food industry while still in his teens.
He cooked fulltime while earning a degree from the Ecole Hoteliere, and never looked back.

In 1977, Ost was recruited by Le Meridien Hotels and was posted in kitchens from Martinique
to Abu Dabai to San Francisco. In 1988, he was named Executive Chef of Le Meridien Boston,
where he oversaw its award-wining Julien rstaurant, as well as a cafe and catering/pastry operations. He thrived on the responsibility and managed an annual budget of $10M.

During his tenure, the hotel and Ost received many national accolades, but the opportunity to own his own bistro called to him. Sandrine's, named for Ost's daughter, opened to much acclaim in 1996, and Ost remains an amiable and omnipresent figure in his charming Holyoke Street empire.

He was recently awarded a chevalier medal in the Order of the Merite Agricole, the equivalent of a French knighthood.

  • food
  • chef
  • info
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Florentine
1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
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.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Gourmand
1. noun A person who appreciates eating and drinking, sometimes to excess.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
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.
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.