BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Sandrine's restaurant information

Sandrine's

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

Sandrine's restaurant information
Share Sandrine's 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 restaurant

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.

next

artichokes

at Sandrine's

  • food
  • chef
  • info
Stuffed fresh artichokes with vegetables, red pepper coulis and olive oi
 
 
Dictionary
 
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.