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The Basics: Miel Brasserie Provencale restaurant information

Miel Brasserie Provencale

510 Atlantic Ave.
Boston, MA 02210
617-217-5151

Miel Brasserie Provencale restaurant information
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Housed comfortably in the InterContinental Boston, Miel Brasserie Provençal celebrates the organic wonders and intoxicating flavors of France's fascinating Côte d'Azur region. Incorporating herbs de Provence, lavender, honey and olive oil into the menu in delicious and often surprising ways, the AAA Four Diamond-rated restaurant brings the flavors of Provence right to Boston's waterfront.

The charming, honey-hued dining room, which overlooks Fort Point Channel, features a glass-enclosed private dining room for fourteen complete with a dramatic chandelier that sparkles with 486 olive oil cruets. For fans of al fresco dining, the seasonal patio nestled in the InterContinental Gardens is an ideal place to enjoy a meal outdoors.

News and Events at Miel Brasserie Provencale restaurant

Chefs Cooking for Hope
Chefs come out in full force for the Friends of Dana Farber at the fifteenth annual Chefs Cooking for Hope ...

Sweet! It’s Honey Harvest Season at Miel
The bees in the InterContinental’s rooftop apiary have had a busy – and productive – summer.

The Dining Docket
August 13th – August 19th
This week, as usual, there’s no shortage of fabulous culinary happenings. Take a peek at ...

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steak tartare

at Miel Brasserie Provencale

  • food
  • chef
  • info
Lean top round steak tartare with traditional accompaniments and homemade brioche toast
 
 
Dictionary
 
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
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.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
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.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tomatillo
1. noun A diminutive green relative of the tomato.