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The Basics: Petit Robert Bistro - Needham restaurant information

Petit Robert Bistro - Needham

45 Chapel Street
Needham, MA 02492
781-559-0532

Petit Robert Bistro - Needham restaurant information
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Open for lunch, brunch and dinner every day of the year, Petit Robert Bistro Needham offers an array of authentic simple French specialties. The ever-changing, moderately-priced menu showcases the freshest and best seasonal ingredients in popular classics like steak frites, beef bourguignon and coq au vin. Daily blackboard specials are prepared by Chef Jacky Robert, whose award-winning French fare has been earning him accolades in and around Boston for decades.

The casual, mirror-lined dining room, with its cushy banquettes and white linen-topped tables, bustles with Parisian bistro style. The full-service bar also features craft cocktails, an extensive beer selection and a varied wine list full of labels from France (and a few from California, for good measure). When the weather permits, diners can enjoy their meal outside by the twinkling lights of the Eiffel Tower (a miniature version that adorns the patio).

News and Events at Petit Robert Bistro - Needham restaurant

Bordeaux by Way of Needham
It’s all about Bordeaux at Petit Robert Needham’s upcoming wine dinner on Tuesday, April 29th.

Tour de Bière at Petit Robert Needham
Just in case you thought the Irish had the market cornered when it comes to drinking beer on St. Patrick ...

Happy Birthday to Petit Robert Bistro
You’d never guess the Needham branch of Petit Robert Bistro just celebrated its fifth birthday – it doesn’t look ...

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45 Chapel Street, Needham, MA 02492
781-559-0532
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eggplant

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Roasted stuffed eggplant with herbed tomato couscous
 
at Petit Robert Bistro - Needham
 
Dictionary
 
Agnolotti
1. noun Small, half-moon-shaped ravioli.
Aubergine
1. noun French for "eggplant."
Celeriac
1. noun More commonly known here as celery root.
Charcuterie
1. noun The French term for delicatessen-style items.
Chutney
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
Concassé
1. noun A coarsely chopped or ground mix.
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.
Couscous
1. noun Granular semolina popular in North Africa.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Panko
1. noun Coarse breadcrumbs used in Japanese cooking.
Pepitas
1. noun Edible pumpkin seeds.
Poivre
1. noun French for "pepper."
Ragu
1. noun Tomato and meat sauce from Bologna.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Rillettes
1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
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.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

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