Bistro du Midi
272 Boylston Street
Boston, MA 02116
617-426-7878
Boasting the city's prettiest views of the picturesque Public Garden, Bistro du Midi brings the simple, clean and bold flavors of Provence to Boston. Inspired by the ingredients (only the freshest seafood, meats and produce) and culinary techniques of the Midi region in France, Executive Chef Robert Sisca presents modern ingredient-driven creations that are at once refined and approachable - from carefully conceived charcuterie selections to meticulously crafted desserts. The menu is complemented by an extensive, French-leaning wine list
Inside, guests can choose between the convivial atmosphere of the street-level bar, which serves its own casual, all-day menu and offers patio dining spring through fall, and the upstairs dining room, which features an intimate bar of its own as well as a private dining room. Diners can peek into the open kitchen or linger in front of the sandstone and terra cotta fireplace on the way back to their beautifully appointed tables.
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Robert Sisca
Chef at Bistro du Midi
Chef Robert Sisca, who opened Bistro du Midi at The Heritage On The Garden in December of 2009, comes to Boston by way of New York. A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. Next he headed to his native New York, first at One if By Land, Two if By Sea and then on to Le Bernardin under renowned chef Eric Ripert.
As Executive Sous Chef at Le Bernadin, Sisca was a key member of the team for four years. The restaurant, which earned the coveted Michelin Three Star award and four stars from the New York Times, was instrumental in helping him develop a keen appreciation for seasonality and quality.
"I learned from the best" says Sisca." My time at Le Bernardin was the best culinary experience of my life. It was like going to graduate school for cooking. Learning from Ripert on managing a kitchen, insisting on the finest quality of ingredients, performing classic technique at the highest skill was an amazing experience and opportunity." Sisca knows that from Johnson & Wales to Eric Ripert - the #1 rule of cooking is it all starts with the ingredients. "Make sure it is fresh, and then just let the food be the superstar on the plate."
Bringing this focus on quality to his new post at Bistro du Midi, Sisca has created a menu that celebrates the food of Provence, also known as the Midi region. The menu reflects authentic ingredient-driven Provençal style cuisine complemented by tradition and technique. Sisca traveled all through Provence, painstakingly researching recipes and dishes for the new restaurant - often eating two lunches and two dinners a day.
Sisca's take on classic dishes like bouillabaisse, roast chicken for two and grilled sea bass are already earning raves; Boston Magazine named the restaurant "One of the Best Restaurants 2010" and The Boston Globe adding that Bistro du Midi is one of the restaurant openings that give the editors "optimism" and is truly "exciting."
- 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.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- 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.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Emulsion
- 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
- 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.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Kaffir lime
- 1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- Loup
- 1. noun European bass.
- Nori
- 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
- 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.
- Persillade
- 1. noun French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
- Pistou
- 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.
- Poivre
- 1. noun French for "pepper."
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Ramp
- 1. noun A wild onion.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- 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.
- Semolina
- 1. noun Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
- Tagliatelle
- 1. noun What they call fettuccine born in northern Italy.
- Tapenade
- 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Torchon
- 1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
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