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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

Cooking for Hope for Friends of Dana-Farber
The Friends of Dana-Farber Cancer Institute get their friends from the restaurant community together on Thursday, March 8th for an ...

The Tastes of Miel
If the popularity of Restaurant Week is any indication - prix fixe menus are well loved.

The Dining Docket
November 28th - December 4th
Baby, its cold outside. OK, maybe it's not too cold out today, but who knows ...

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steak tartare

by Chef Devanand Chinta

  • food
  • chef
  • info
Lean top round steak tartare with traditional accompaniments and homemade brioche toast
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
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.
Duxelles
1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Loup
1. noun European bass.