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The Basics: Bistro du Midi restaurant information

Bistro du Midi

272 Boylston Street
Boston, MA 02116
617-426-7878

Bistro du Midi restaurant information
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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.

News and Events at Bistro du Midi restaurant

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

Sommelier Series Continues at Bistro du Midi
Next up in their non-traditional wine education series, the folks at Bistro du Midi invite Edward Mancuso of Ruby Wines ...

Bistro du Midi Hosts Sommelier Nights
Forsaking the traditional wine dinner format, the folks at Bistro du Midi launch a different kind of wine education series ...

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scallops

by Chef Robert Sisca

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Scallop carpaccio with romanesco, sea beans, chives and basil
 
 
Dictionary
 
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
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.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Loup
1. noun European bass.
Nougat
1. noun A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
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.